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

Savor the delightful combination of a crispy twice-baked russet potato filled with a light, tangy nonfat Greek yogurt mixture and accented by savory turkey bacon and fresh chives. This dish perfectly balances comforting textures with vibrant flavor, making it an ideal option for any meal of the day.

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NUTRITION

321kcal
Protein
31.1g
Fat
8g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

4 slices Turkey Bacon (approx 28g total)

0.75 cup Nonfat Greek Yogurt (170g)

1 tablespoon Fresh Chives

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash the russet potato thoroughly and pat it dry.

  • 2

    Prick the potato with a fork and bake it on a baking tray for 45-50 minutes until tender.

  • 3

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

  • 4

    Once the potato is cool enough to handle, slice it in half lengthwise and carefully scoop out the insides, leaving a thin shell.

  • 5

    In a bowl, mash the potato flesh and mix in the nonfat Greek yogurt, chopped chives, salt, and pepper. Fold in most of the crumbled turkey bacon.

  • 6

    Refill the potato shells with the mashed mixture and place them back on the baking tray.

  • 7

    Return the tray to the oven and bake for an additional 10-15 minutes until the tops are lightly golden and crisp.

  • 8

    Remove from the oven, garnish with the remaining turkey bacon, and serve immediately.

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

Savor the delightful combination of a crispy twice-baked russet potato filled with a light, tangy nonfat Greek yogurt mixture and accented by savory turkey bacon and fresh chives. This dish perfectly balances comforting textures with vibrant flavor, making it an ideal option for any meal of the day.

NUTRITION

321kcal
Protein
31.1g
Fat
8g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

4 slices Turkey Bacon (approx 28g total)

0.75 cup Nonfat Greek Yogurt (170g)

1 tablespoon Fresh Chives

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash the russet potato thoroughly and pat it dry.

  • 2

    Prick the potato with a fork and bake it on a baking tray for 45-50 minutes until tender.

  • 3

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

  • 4

    Once the potato is cool enough to handle, slice it in half lengthwise and carefully scoop out the insides, leaving a thin shell.

  • 5

    In a bowl, mash the potato flesh and mix in the nonfat Greek yogurt, chopped chives, salt, and pepper. Fold in most of the crumbled turkey bacon.

  • 6

    Refill the potato shells with the mashed mixture and place them back on the baking tray.

  • 7

    Return the tray to the oven and bake for an additional 10-15 minutes until the tops are lightly golden and crisp.

  • 8

    Remove from the oven, garnish with the remaining turkey bacon, and serve immediately.