NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potatoes

2.25 oz Chicken breast

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Shredded cheddar cheese

0.25 cup Plain Greek yogurt

1 tbsp Fresh chives

PREPARATION

• 1

  Preheat oven to 400°F (200°C).

• 2

  Scrub the Russet potatoes and pierce them several times with a fork.

• 3

  Place potatoes directly on the oven rack and bake for 45 to 50 minutes until the skin is crisp and the inside is tender.

• 4

  While potatoes bake, season the chicken breast with salt and pepper, then pan-sear or poach until the internal temperature reaches 165°F.

• 5

  Shred the cooked chicken using two forks and set aside.

• 6

  Remove potatoes from the oven and let them cool slightly; slice each in half lengthwise.

• 7

  Scoop out the potato flesh, leaving about a 1/4-inch thick shell.

• 8

  Brush the inside and outside of the potato skins with olive oil and sprinkle with garlic powder.

• 9

  Place the skins cut-side up on a baking sheet and bake for 10 minutes to further crisp the edges.

• 10

  Divide the shredded chicken among the four potato halves and top each with a sprinkle of shredded cheddar cheese.

• 11

  Return to the oven for 5 minutes until the cheese is bubbly and melted.

• 12

  Finish each potato skin with a dollop of Greek yogurt and a garnish of freshly chopped chives.