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 delightful twist on a classic twice-baked potato by combining the warmth of a roasted potato with the savory crunch of turkey bacon and a creamy, tangy filling. This dish balances textures with a crisp potato exterior and a smooth, flavorful interior enriched with nonfat Greek yogurt and a hint of sharp cheddar, finished off with fresh chives for brightness.

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NUTRITION

406kcal
Protein
35.6g
Fat
8.7g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~200g)

3 slices Turkey Bacon (~60g)

3/4 cup Nonfat Plain Greek Yogurt (~180g)

1/8 cup Shredded Cheddar Cheese (~28g)

1 tablespoon Fresh Chives, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the potato thoroughly and pierce it with a fork. Bake the potato directly on the oven rack for about 45 minutes, or until tender.

  • 3

    Remove the potato from the oven and let it cool slightly. Slice it in half lengthwise and carefully scoop out most of the flesh into a bowl, leaving a thin shell to help hold the shape.

  • 4

    Crisp the turkey bacon in a skillet over medium heat until it’s nicely browned and crispy. Once cooled, chop it into small pieces.

  • 5

    Mash the scooped potato flesh with the nonfat Greek yogurt and shredded cheddar cheese until smooth. Stir in most of the chopped turkey bacon and season with salt and pepper to taste.

  • 6

    Spoon the mixture back into the potato shells, mounding it on top. Sprinkle the remaining turkey bacon and chopped chives over each filled potato.

  • 7

    Place the stuffed potatoes on a baking sheet and return them to the oven for an additional 10-12 minutes to allow the filling to set and the tops to crisp up.

  • 8

    Remove from the oven and serve warm.

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 delightful twist on a classic twice-baked potato by combining the warmth of a roasted potato with the savory crunch of turkey bacon and a creamy, tangy filling. This dish balances textures with a crisp potato exterior and a smooth, flavorful interior enriched with nonfat Greek yogurt and a hint of sharp cheddar, finished off with fresh chives for brightness.

NUTRITION

406kcal
Protein
35.6g
Fat
8.7g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~200g)

3 slices Turkey Bacon (~60g)

3/4 cup Nonfat Plain Greek Yogurt (~180g)

1/8 cup Shredded Cheddar Cheese (~28g)

1 tablespoon Fresh Chives, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the potato thoroughly and pierce it with a fork. Bake the potato directly on the oven rack for about 45 minutes, or until tender.

  • 3

    Remove the potato from the oven and let it cool slightly. Slice it in half lengthwise and carefully scoop out most of the flesh into a bowl, leaving a thin shell to help hold the shape.

  • 4

    Crisp the turkey bacon in a skillet over medium heat until it’s nicely browned and crispy. Once cooled, chop it into small pieces.

  • 5

    Mash the scooped potato flesh with the nonfat Greek yogurt and shredded cheddar cheese until smooth. Stir in most of the chopped turkey bacon and season with salt and pepper to taste.

  • 6

    Spoon the mixture back into the potato shells, mounding it on top. Sprinkle the remaining turkey bacon and chopped chives over each filled potato.

  • 7

    Place the stuffed potatoes on a baking sheet and return them to the oven for an additional 10-12 minutes to allow the filling to set and the tops to crisp up.

  • 8

    Remove from the oven and serve warm.