Name: Loaded Baked Potatoes with Crispy Bacon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Russet potato; 3 oz cooked shredded chicken breast; 1 slice nitrate-free bacon; 0.25 cup non-fat Greek yogurt; 0.5 oz sharp cheddar cheese; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp chopped green onions

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Loaded Baked Potatoes with Crispy Bacon

Oven-roasted Russet potato stuffed with tender shredded chicken and sharp cheddar, topped with a dollop of creamy Greek yogurt and smoky, crispy bacon crumbles.

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NUTRITION

Protein

44.1g

Fat

16.2g

Carbs

40.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

3 oz cooked shredded chicken breast

1 slice nitrate-free bacon

0.25 cup non-fat Greek yogurt

0.5 oz sharp cheddar cheese

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped green onions

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PREPARATION

1
Preheat your oven to 400°F and thoroughly scrub the Russet potato clean.
2
Prick the potato several times with a fork, rub the skin with olive oil and sea salt, then place it directly on the oven rack.
3
Bake for 45 to 50 minutes until the skin is crisp and the center is tender when pierced with a knife.
4
While the potato bakes, cook the bacon slice in a skillet over medium heat until very crispy, then drain on a paper towel and crumble into bits.
5
Slice the baked potato open lengthwise and use a fork to fluff the inside flesh while it is still hot.
6
Stuff the potato with the shredded chicken and sprinkle the cheddar cheese on top, returning it to the oven for 2 minutes to melt the cheese.
7
Finish by topping with the Greek yogurt, crispy bacon crumbles, black pepper, and fresh green onions before serving.