YOUR SOLIN GENERATED RECIPE
Crispy Twice-Baked Potato with Turkey Bacon
Enjoy a creative twist on a classic twice-baked potato. The fluffy potato is mixed with a tangy touch of nonfat Greek yogurt and light, scrambled egg whites, then filled with crisp turkey bacon pieces to provide a satisfying blend of textures and savory flavor. The dish is baked to perfection, achieving a deliciously crispy finish that makes this meal both hearty and nutritious.
INGREDIENTS
1 medium Russet Potato (~150g)
4 slices Turkey Bacon (~28g per slice)
1/3 cup Nonfat Greek Yogurt (~80g)
3 large Egg Whites (~33g each)
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat the oven to 400°F.
Wash the potato thoroughly, pierce it with a fork, and bake directly on the oven rack for 45-50 minutes until tender.
While the potato bakes, cook the turkey bacon in a skillet over medium heat until crispy, then chop into small pieces.
Lightly scramble the egg whites in a non-stick pan until just set.
Once the potato is baked and cool enough to handle, slice it in half lengthwise and gently scoop out the flesh into a bowl, leaving a thin layer along the skin to maintain structure.
Mix the scooped-out potato with nonfat Greek yogurt, the scrambled egg whites, salt, and pepper until well combined.
Fold in the chopped turkey bacon pieces, then refill the potato skins with the mixture.
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, allowing the tops to crisp up.
Remove from the oven and serve warm.