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, savory dish featuring a perfectly baked russet potato filled with a light, creamy mixture of egg white and nonfat Greek yogurt, topped with crispy turkey bacon and melted sharp cheddar. The dish is finished with a sprinkle of fresh chives for a burst of herbal brightness.

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NUTRITION

423kcal
Protein
33.7g
Fat
18.1g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

4 slices Turkey Bacon (~112g)

0.33 cup Nonfat Greek Yogurt (~80g)

0.25 cup Shredded Cheddar Cheese (~28g)

1 large Egg White (~33g)

1 tablespoon Fresh Chives

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Wash the russet potato thoroughly and prick it with a fork. Bake directly on the oven rack or on a baking sheet for about 45-55 minutes until tender.

  • 3

    While the potato bakes, cook the turkey bacon in a non-stick skillet over medium heat until crispy. Once cooked, chop into small pieces and set aside.

  • 4

    When the potato is done, remove it from the oven and let it cool slightly. Cut it in half lengthwise and carefully scoop out the center, leaving a thin border.

  • 5

    In a mixing bowl, combine the scooped-out potato, egg white, nonfat Greek yogurt, salt, and pepper to taste. Mix until smooth and creamy.

  • 6

    Spoon the mixture back into the potato skins. Top evenly with the chopped turkey bacon and sprinkle the shredded cheddar cheese on top.

  • 7

    Return the filled potatoes to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.

  • 8

    Garnish with freshly chopped chives 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 comforting, savory dish featuring a perfectly baked russet potato filled with a light, creamy mixture of egg white and nonfat Greek yogurt, topped with crispy turkey bacon and melted sharp cheddar. The dish is finished with a sprinkle of fresh chives for a burst of herbal brightness.

NUTRITION

423kcal
Protein
33.7g
Fat
18.1g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

4 slices Turkey Bacon (~112g)

0.33 cup Nonfat Greek Yogurt (~80g)

0.25 cup Shredded Cheddar Cheese (~28g)

1 large Egg White (~33g)

1 tablespoon Fresh Chives

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Wash the russet potato thoroughly and prick it with a fork. Bake directly on the oven rack or on a baking sheet for about 45-55 minutes until tender.

  • 3

    While the potato bakes, cook the turkey bacon in a non-stick skillet over medium heat until crispy. Once cooked, chop into small pieces and set aside.

  • 4

    When the potato is done, remove it from the oven and let it cool slightly. Cut it in half lengthwise and carefully scoop out the center, leaving a thin border.

  • 5

    In a mixing bowl, combine the scooped-out potato, egg white, nonfat Greek yogurt, salt, and pepper to taste. Mix until smooth and creamy.

  • 6

    Spoon the mixture back into the potato skins. Top evenly with the chopped turkey bacon and sprinkle the shredded cheddar cheese on top.

  • 7

    Return the filled potatoes to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.

  • 8

    Garnish with freshly chopped chives and serve warm.