YOUR SOLIN GENERATED RECIPE
Bacon Cheddar Stuffed Potatoes
Russet potatoes baked until tender and stuffed with a savory blend of shredded chicken, sharp cheddar, and crispy bacon for a satisfyingly smoky finish.
INGREDIENTS
1 medium Russet potato
3 oz Cooked chicken breast
1 slice Uncured bacon
0.4 oz Sharp cheddar cheese
0.25 cup Nonfat Greek yogurt
1 tbsp Green onions
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F and pierce the Russet potato several times with a fork.
Place the potato directly on the oven rack and bake for 45-50 minutes until the skin is crisp and the inside is tender.
While the potato bakes, cook the uncured bacon in a skillet over medium heat until crispy, then drain on paper towels and crumble.
Once the potato is finished, slice it open lengthwise and carefully scoop the warm potato flesh into a mixing bowl, leaving a thin wall against the skin.
Mash the potato flesh and mix in the shredded chicken breast, Greek yogurt, sea salt, black pepper, and garlic powder until well combined.
Fold in half of the shredded cheddar cheese and half of the crumbled bacon.
Spoon the mixture back into the potato skins, heaping it slightly.
Top the potatoes with the remaining cheddar cheese and bacon bits.
Return the stuffed potatoes to the oven for 5-10 minutes until the cheese is completely melted and bubbly.
Garnish with freshly sliced green onions and serve immediately.