YOUR SOLIN GENERATED RECIPE
Crispy Twice-Baked Potato with Turkey Bacon
Enjoy a comforting yet nutritious twist on the classic twice-baked potato. This recipe features a golden, crispy potato shell filled with a creamy mixture accented by savory turkey bacon, a touch of nonfat Greek yogurt, low-fat cheddar, and fresh scallions. A perfect balance of textures and flavors makes this dish ideal for breakfast, lunch, or dinner while staying lean and nutrient-packed.
INGREDIENTS
1 medium Russet Potato (150g)
4 slices Turkey Bacon (approx 140g total)
1/3 cup Nonfat Greek Yogurt (80g)
2 tbsp Low-Fat Cheddar Cheese (28g total)
2 tbsp Scallions, chopped (10g)
2 sprays Olive Oil
Salt, Pepper, and Garlic Powder to taste
PREPARATION
Preheat your oven to 400°F.
Scrub the potato clean and prick it all over with a fork. Rub lightly with a spray of olive oil and a pinch of salt.
Place the potato on a baking sheet and bake for about 45 minutes until tender.
While the potato is baking, cook the turkey bacon in a skillet over medium heat until crispy. Once cooked, crumble or chop into small pieces and set aside.
When the potato is cool enough to handle, slice it in half lengthwise and carefully scoop out the insides into a bowl, leaving a thin shell.
Mash the scooped-out potato with nonfat Greek yogurt, low-fat cheddar cheese, and chopped scallions. Season with salt, pepper, and garlic powder.
Fold in the crispy turkey bacon bits into the mashed mixture.
Spoon the mixture back into the potato shells, mound it high, and return to the oven for an additional 10 minutes to warm through and let the flavors meld.
Remove from the oven, garnish with extra scallions if desired, and serve warm.