Crispy Twice-Baked Potato with Turkey Bacon and Sharp Cheddar

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 and Sharp Cheddar

YOUR SOLIN GENERATED RECIPE

Crispy Twice-Baked Potato with Turkey Bacon and Sharp Cheddar

Enjoy a savory twist on the classic baked potato. This dish features a crispy potato shell filled with a creamy, cheesy interior accented by smoky turkey bacon and a dollop of tangy Greek yogurt. Each bite delivers a delightful crunch and rich flavor, perfect for a satisfying dinner experience.

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NUTRITION

544kcal
Protein
30.8g
Fat
28.1g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (173g)

2 slices Turkey Bacon

1/2 cup shredded Sharp Cheddar

1 container (100g) Nonfat Greek Yogurt

2 tablespoons Scallions, chopped

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Scrub the potato thoroughly, then pierce it a few times with a fork.

  • 2

    Bake the potato directly on the oven rack for about 45 minutes or until tender.

  • 3

    Once baked, remove the potato and let it cool slightly. Cut it in half lengthwise and carefully scoop out most of the flesh, leaving a thin shell.

  • 4

    In a mixing bowl, mash the scooped-out potato with olive oil, salt, black pepper, and chopped scallions until smooth. Stir in half of the shredded cheddar for added creaminess.

  • 5

    Crisp the turkey bacon in a nonstick pan over medium heat until it is cooked and a bit crispy. Chop the bacon into small pieces.

  • 6

    Fill the potato shells with the mashed mixture, then top evenly with the chopped turkey bacon and the remaining cheddar cheese.

  • 7

    Return the filled potatoes to the oven and bake for an additional 10 minutes, or until the cheese has melted and the tops are slightly golden.

  • 8

    Once out of the oven, add a dollop of nonfat Greek yogurt on top for a tangy finish. Garnish with additional scallions if desired, and serve warm.

Crispy Twice-Baked Potato with Turkey Bacon and Sharp Cheddar

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 and Sharp Cheddar

YOUR SOLIN GENERATED RECIPE

Crispy Twice-Baked Potato with Turkey Bacon and Sharp Cheddar

Enjoy a savory twist on the classic baked potato. This dish features a crispy potato shell filled with a creamy, cheesy interior accented by smoky turkey bacon and a dollop of tangy Greek yogurt. Each bite delivers a delightful crunch and rich flavor, perfect for a satisfying dinner experience.

NUTRITION

544kcal
Protein
30.8g
Fat
28.1g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (173g)

2 slices Turkey Bacon

1/2 cup shredded Sharp Cheddar

1 container (100g) Nonfat Greek Yogurt

2 tablespoons Scallions, chopped

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Scrub the potato thoroughly, then pierce it a few times with a fork.

  • 2

    Bake the potato directly on the oven rack for about 45 minutes or until tender.

  • 3

    Once baked, remove the potato and let it cool slightly. Cut it in half lengthwise and carefully scoop out most of the flesh, leaving a thin shell.

  • 4

    In a mixing bowl, mash the scooped-out potato with olive oil, salt, black pepper, and chopped scallions until smooth. Stir in half of the shredded cheddar for added creaminess.

  • 5

    Crisp the turkey bacon in a nonstick pan over medium heat until it is cooked and a bit crispy. Chop the bacon into small pieces.

  • 6

    Fill the potato shells with the mashed mixture, then top evenly with the chopped turkey bacon and the remaining cheddar cheese.

  • 7

    Return the filled potatoes to the oven and bake for an additional 10 minutes, or until the cheese has melted and the tops are slightly golden.

  • 8

    Once out of the oven, add a dollop of nonfat Greek yogurt on top for a tangy finish. Garnish with additional scallions if desired, and serve warm.