YOUR SOLIN GENERATED RECIPE
Bacon Cheese Stuffed Baked Potatoes
Russet potatoes baked until tender and stuffed with crispy bacon, sharp cheddar, and creamy Greek yogurt for a satisfying, protein-packed meal with a velvety texture.
INGREDIENTS
1 medium Russet potato
3 slices Center-cut bacon
0.75 cup Non-fat plain Greek yogurt
1 oz Sharp cheddar cheese
1 cup Broccoli florets
1 tbsp Fresh chives
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Extra virgin olive oil
PREPARATION
Preheat oven to 400°F (200°C).
Scrub the potato, prick with a fork, rub with olive oil and sea salt, then bake for 45-60 minutes until soft.
While potato bakes, cook bacon in a skillet until crispy, then chop into small bits.
Steam broccoli florets until tender-crisp and finely chop.
Slice the baked potato in half lengthwise and scoop out most of the flesh into a bowl, leaving a thin shell.
Mash the potato flesh with Greek yogurt, black pepper, half the cheese, half the bacon, and the chopped broccoli.
Stuff the mixture back into the potato skins and top with the remaining cheese and bacon.
Return to the oven for 5 minutes until the cheese is melted and bubbly.
Garnish with fresh chives before serving.