Crispy Twice-Baked Potato with Turkey Bacon

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

Crispy Twice-Baked Potato with Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Crispy Twice-Baked Potato with Turkey Bacon

Enjoy a comforting twist on the classic twice-baked potato accentuated with turkey bacon, tangy nonfat Greek yogurt, a hint of low-fat cheddar, and a splash of egg white – all crowned with fresh chives. This dish delivers a delightful balance of crispy potato edges with a creamy, savory filling that fuels your day while keeping it light and lean.

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NUTRITION

389kcal
Protein
36.6g
Fat
9.3g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~173g)

3 slices Turkey Bacon (~30g each)

1/3 cup Nonfat Greek Yogurt (~80g)

1/4 cup Low-Fat Cheddar Cheese, shredded (~28g)

1 large Egg White (~33g)

1 tbsp Fresh Chives, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the potato thoroughly and pierce it a few times with a fork. Bake directly on the oven rack for about 45-55 minutes until tender.

  • 3

    Once baked, allow the potato to cool slightly. Slice it in half lengthwise and carefully scoop out the insides into a bowl, leaving a thin shell of the flesh attached to the skin.

  • 4

    Mash the scooped potato with the egg white, nonfat Greek yogurt, and low-fat cheddar cheese until smooth. Season with a pinch of salt and pepper if desired.

  • 5

    Crisp up the turkey bacon by cooking it in a skillet over medium heat until it's just starting to brown, then chop into small pieces and fold into the mashed mixture along with chopped fresh chives.

  • 6

    Fill the potato shells with the mixture, mounding it slightly. Place the filled potato halves back in the oven and bake for an additional 10-15 minutes until the tops are lightly golden and crispy.

  • 7

    Remove from the oven and serve warm as a satisfying, protein-rich meal.

Crispy Twice-Baked Potato with Turkey Bacon

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

Crispy Twice-Baked Potato with Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Crispy Twice-Baked Potato with Turkey Bacon

Enjoy a comforting twist on the classic twice-baked potato accentuated with turkey bacon, tangy nonfat Greek yogurt, a hint of low-fat cheddar, and a splash of egg white – all crowned with fresh chives. This dish delivers a delightful balance of crispy potato edges with a creamy, savory filling that fuels your day while keeping it light and lean.

NUTRITION

389kcal
Protein
36.6g
Fat
9.3g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~173g)

3 slices Turkey Bacon (~30g each)

1/3 cup Nonfat Greek Yogurt (~80g)

1/4 cup Low-Fat Cheddar Cheese, shredded (~28g)

1 large Egg White (~33g)

1 tbsp Fresh Chives, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the potato thoroughly and pierce it a few times with a fork. Bake directly on the oven rack for about 45-55 minutes until tender.

  • 3

    Once baked, allow the potato to cool slightly. Slice it in half lengthwise and carefully scoop out the insides into a bowl, leaving a thin shell of the flesh attached to the skin.

  • 4

    Mash the scooped potato with the egg white, nonfat Greek yogurt, and low-fat cheddar cheese until smooth. Season with a pinch of salt and pepper if desired.

  • 5

    Crisp up the turkey bacon by cooking it in a skillet over medium heat until it's just starting to brown, then chop into small pieces and fold into the mashed mixture along with chopped fresh chives.

  • 6

    Fill the potato shells with the mixture, mounding it slightly. Place the filled potato halves back in the oven and bake for an additional 10-15 minutes until the tops are lightly golden and crispy.

  • 7

    Remove from the oven and serve warm as a satisfying, protein-rich meal.