Loaded Baked Potatoes with Bacon and Chives

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

Loaded Baked Potatoes with Bacon and Chives

YOUR SOLIN GENERATED RECIPE

Loaded Baked Potatoes with Bacon and Chives

Tender russet potatoes roasted until skins are crisp, stuffed with shredded chicken, smoky bacon, and a dollop of cool Greek yogurt.

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NUTRITION

524kcal
Protein
50.1g
Fat
17.2g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

3 oz Cooked chicken breast

0.5 cup Non-fat Greek yogurt

1 slice Bacon

0.5 oz Sharp cheddar cheese

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Scrub the russet potato thoroughly under cold water, pat it completely dry, and prick it several times with a fork to allow steam to escape.

  • 3

    Rub the potato skin evenly with the extra virgin olive oil and a pinch of sea salt, then place it directly on the middle oven rack.

  • 4

    Bake for 45 to 60 minutes until the skin is noticeably crispy and the interior is soft when pierced with a knife.

  • 5

    While the potato bakes, cook the bacon in a skillet over medium heat until crispy, then drain on a paper towel and crumble into small bits.

  • 6

    Carefully slice the hot potato down the center and use a fork to fluff the interior flesh while keeping the skin intact.

  • 7

    Stuff the potato with the shredded cooked chicken and sprinkle the sharp cheddar cheese over the top.

  • 8

    Return the potato to the oven for 3 to 5 minutes until the cheese is melted and bubbly.

  • 9

    Finish by topping with a dollop of non-fat Greek yogurt, the crumbled bacon, fresh chives, and a crack of black pepper.

Loaded Baked Potatoes with Bacon and Chives

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

Loaded Baked Potatoes with Bacon and Chives

YOUR SOLIN GENERATED RECIPE

Loaded Baked Potatoes with Bacon and Chives

Tender russet potatoes roasted until skins are crisp, stuffed with shredded chicken, smoky bacon, and a dollop of cool Greek yogurt.

NUTRITION

524kcal
Protein
50.1g
Fat
17.2g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

3 oz Cooked chicken breast

0.5 cup Non-fat Greek yogurt

1 slice Bacon

0.5 oz Sharp cheddar cheese

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Scrub the russet potato thoroughly under cold water, pat it completely dry, and prick it several times with a fork to allow steam to escape.

  • 3

    Rub the potato skin evenly with the extra virgin olive oil and a pinch of sea salt, then place it directly on the middle oven rack.

  • 4

    Bake for 45 to 60 minutes until the skin is noticeably crispy and the interior is soft when pierced with a knife.

  • 5

    While the potato bakes, cook the bacon in a skillet over medium heat until crispy, then drain on a paper towel and crumble into small bits.

  • 6

    Carefully slice the hot potato down the center and use a fork to fluff the interior flesh while keeping the skin intact.

  • 7

    Stuff the potato with the shredded cooked chicken and sprinkle the sharp cheddar cheese over the top.

  • 8

    Return the potato to the oven for 3 to 5 minutes until the cheese is melted and bubbly.

  • 9

    Finish by topping with a dollop of non-fat Greek yogurt, the crumbled bacon, fresh chives, and a crack of black pepper.