Protein-Packed Crispy Baked Potato

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

Protein-Packed Crispy Baked Potato

YOUR SOLIN GENERATED RECIPE

Protein-Packed Crispy Baked Potato

Enjoy a satisfying blend of crispy baked potato and high-protein toppings. This recipe combines a perfectly baked russet potato, fluffy egg whites, and creamy nonfat Greek yogurt with a hint of olive oil and seasonings, delivering a balanced meal that's delicious any time of day.

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NUTRITION

382kcal
Protein
43.3g
Fat
5.4g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

1 cup Egg Whites (~243g)

1/2 cup Nonfat Greek Yogurt (~125g)

1 tsp Olive Oil

1/2 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and scrub the potato thoroughly. Pat dry and prick it several times with a fork.

  • 3

    Lightly brush the potato with olive oil and sprinkle with salt and smoked paprika.

  • 4

    Place the potato directly on the oven rack or on a baking sheet, and bake for 40-50 minutes or until the skin is crispy and a fork easily pierces through.

  • 5

    While the potato is baking, pour the egg whites into a non-stick pan over medium-low heat. Season with a pinch of salt and pepper then cook gently, stirring occasionally until softly scrambled but not overcooked.

  • 6

    Once baked, slice the potato open and gently fluff the inside with a fork.

  • 7

    Top the potato with the soft scrambled egg whites and drizzle nonfat Greek yogurt over the top. Add a final sprinkle of salt and pepper to taste.

  • 8

    Serve warm, enjoying the mix of crispy skin, fluffy potato, and high-protein toppings.

Protein-Packed Crispy Baked Potato

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

Protein-Packed Crispy Baked Potato

YOUR SOLIN GENERATED RECIPE

Protein-Packed Crispy Baked Potato

Enjoy a satisfying blend of crispy baked potato and high-protein toppings. This recipe combines a perfectly baked russet potato, fluffy egg whites, and creamy nonfat Greek yogurt with a hint of olive oil and seasonings, delivering a balanced meal that's delicious any time of day.

NUTRITION

382kcal
Protein
43.3g
Fat
5.4g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

1 cup Egg Whites (~243g)

1/2 cup Nonfat Greek Yogurt (~125g)

1 tsp Olive Oil

1/2 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and scrub the potato thoroughly. Pat dry and prick it several times with a fork.

  • 3

    Lightly brush the potato with olive oil and sprinkle with salt and smoked paprika.

  • 4

    Place the potato directly on the oven rack or on a baking sheet, and bake for 40-50 minutes or until the skin is crispy and a fork easily pierces through.

  • 5

    While the potato is baking, pour the egg whites into a non-stick pan over medium-low heat. Season with a pinch of salt and pepper then cook gently, stirring occasionally until softly scrambled but not overcooked.

  • 6

    Once baked, slice the potato open and gently fluff the inside with a fork.

  • 7

    Top the potato with the soft scrambled egg whites and drizzle nonfat Greek yogurt over the top. Add a final sprinkle of salt and pepper to taste.

  • 8

    Serve warm, enjoying the mix of crispy skin, fluffy potato, and high-protein toppings.