Crispy Twice-Baked Potatoes with Greek Yogurt and Chives

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

Crispy Twice-Baked Potatoes with Greek Yogurt and Chives

YOUR SOLIN GENERATED RECIPE

Crispy Twice-Baked Potatoes with Greek Yogurt and Chives

Enjoy a comforting twist on the classic twice-baked potato. This dish features a crispy potato shell filled with a silky, protein-packed blend of nonfat Greek yogurt, a hint of egg white, and a touch of cottage cheese, all elevated by the brightness of fresh chives and a drizzle of olive oil. Perfectly balanced in texture and flavor, it’s a sophisticated yet hearty meal option.

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NUTRITION

343kcal
Protein
32.9g
Fat
5.3g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

1 cup Nonfat Greek Yogurt (~245g)

1 large Egg White (~33g)

2 tablespoons Nonfat Cottage Cheese (~30g)

1 teaspoon Olive Oil (~5g)

2 tablespoons Fresh Chives

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash the potato thoroughly and pat dry.

  • 2

    Prick the potato all over with a fork, then bake directly on the oven rack for about 45-50 minutes until tender.

  • 3

    Once baked, allow the potato to cool slightly. Cut it in half lengthwise and gently scoop out the flesh into a bowl, leaving a thin shell for crispiness.

  • 4

    Mash the scooped potato with nonfat Greek yogurt, egg white, cottage cheese, garlic powder, salt, and pepper until the mixture is smooth and well combined.

  • 5

    Spoon the mixture back into the potato skins, mounding slightly.

  • 6

    Drizzle the filled potato with olive oil and place them on a baking sheet. Return to the oven for an additional 10-12 minutes to crisp up the tops.

  • 7

    Garnish with freshly chopped chives and serve warm.

Crispy Twice-Baked Potatoes with Greek Yogurt and Chives

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

Crispy Twice-Baked Potatoes with Greek Yogurt and Chives

YOUR SOLIN GENERATED RECIPE

Crispy Twice-Baked Potatoes with Greek Yogurt and Chives

Enjoy a comforting twist on the classic twice-baked potato. This dish features a crispy potato shell filled with a silky, protein-packed blend of nonfat Greek yogurt, a hint of egg white, and a touch of cottage cheese, all elevated by the brightness of fresh chives and a drizzle of olive oil. Perfectly balanced in texture and flavor, it’s a sophisticated yet hearty meal option.

NUTRITION

343kcal
Protein
32.9g
Fat
5.3g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

1 cup Nonfat Greek Yogurt (~245g)

1 large Egg White (~33g)

2 tablespoons Nonfat Cottage Cheese (~30g)

1 teaspoon Olive Oil (~5g)

2 tablespoons Fresh Chives

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash the potato thoroughly and pat dry.

  • 2

    Prick the potato all over with a fork, then bake directly on the oven rack for about 45-50 minutes until tender.

  • 3

    Once baked, allow the potato to cool slightly. Cut it in half lengthwise and gently scoop out the flesh into a bowl, leaving a thin shell for crispiness.

  • 4

    Mash the scooped potato with nonfat Greek yogurt, egg white, cottage cheese, garlic powder, salt, and pepper until the mixture is smooth and well combined.

  • 5

    Spoon the mixture back into the potato skins, mounding slightly.

  • 6

    Drizzle the filled potato with olive oil and place them on a baking sheet. Return to the oven for an additional 10-12 minutes to crisp up the tops.

  • 7

    Garnish with freshly chopped chives and serve warm.