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 savory twist on the classic baked potato filled with a creamy mixture of nonfat Greek yogurt and reduced-fat cheddar, complemented by crispy turkey bacon and a drizzle of olive oil. This dish delivers a delightful crunch and rich taste perfect for breakfast, lunch, or dinner.

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NUTRITION

420kcal
Protein
36g
Fat
16.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

3 slices Turkey Bacon (~80g total)

1/2 cup Nonfat Greek Yogurt (~120g)

1/3 cup Reduced-Fat Cheddar Cheese (~40g)

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    While the potato bakes, cook the turkey bacon in a skillet over medium heat until crispy. Once done, chop it into small pieces.

  • 4

    Once the potato is cool enough to handle, slice it in half lengthwise and gently scoop out most of the flesh into a bowl, leaving a thin layer along the skin.

  • 5

    Mash the scooped-out potato with nonfat Greek yogurt and reduced-fat cheddar cheese. Season with salt and pepper according to taste.

  • 6

    Refill the potato skins with the mixture, then top with the chopped crispy turkey bacon and a light drizzle of olive oil over each.

  • 7

    Return the stuffed potatoes to the oven for an additional 10 minutes to meld the flavors and allow the cheese to slightly brown.

  • 8

    Serve warm and enjoy your crispy, twice-baked creation.

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 savory twist on the classic baked potato filled with a creamy mixture of nonfat Greek yogurt and reduced-fat cheddar, complemented by crispy turkey bacon and a drizzle of olive oil. This dish delivers a delightful crunch and rich taste perfect for breakfast, lunch, or dinner.

NUTRITION

420kcal
Protein
36g
Fat
16.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

3 slices Turkey Bacon (~80g total)

1/2 cup Nonfat Greek Yogurt (~120g)

1/3 cup Reduced-Fat Cheddar Cheese (~40g)

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    While the potato bakes, cook the turkey bacon in a skillet over medium heat until crispy. Once done, chop it into small pieces.

  • 4

    Once the potato is cool enough to handle, slice it in half lengthwise and gently scoop out most of the flesh into a bowl, leaving a thin layer along the skin.

  • 5

    Mash the scooped-out potato with nonfat Greek yogurt and reduced-fat cheddar cheese. Season with salt and pepper according to taste.

  • 6

    Refill the potato skins with the mixture, then top with the chopped crispy turkey bacon and a light drizzle of olive oil over each.

  • 7

    Return the stuffed potatoes to the oven for an additional 10 minutes to meld the flavors and allow the cheese to slightly brown.

  • 8

    Serve warm and enjoy your crispy, twice-baked creation.