YOUR SOLIN GENERATED RECIPE
Loaded Baked Potatoes with Broccoli and Cheddar
Fluffy baked potato stuffed with tender steamed broccoli, savory chicken, and sharp cheddar cheese, finished with a dollop of creamy Greek yogurt.
INGREDIENTS
1 medium Russet potato
3.5 oz chicken breast
1 cup broccoli florets
0.5 oz sharp cheddar cheese
0.25 cup plain non-fat Greek yogurt
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the potato thoroughly and pierce it several times with a fork to allow steam to escape.
Rub the potato skin with olive oil and sprinkle with half of the sea salt and black pepper.
Place the potato directly on the oven rack and bake for 45 to 60 minutes until the skin is crisp and the inside is tender.
While the potato bakes, steam the broccoli florets until bright green and tender-crisp, then set aside.
Dice the cooked chicken breast into bite-sized pieces.
Once the potato is finished, slice it open lengthwise and gently fluff the interior with a fork.
Stuff the potato with the diced chicken and steamed broccoli, then sprinkle the shredded cheddar cheese over the top.
Return the potato to the oven for 2 to 3 minutes until the cheese is completely melted.
Top the loaded potato with a dollop of Greek yogurt, the remaining salt and pepper, and fresh chopped chives.