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 satisfying crunch of a golden twice-baked potato filled with a creamy blend of nonfat Greek yogurt and reduced-fat cheddar, accented by savory turkey bacon. This recipe delivers a balanced mix of textures and flavors that work perfectly for breakfast, lunch, or dinner.

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NUTRITION

473kcal
Protein
33g
Fat
8g
Carbs
74g

SERVINGS

1 serving

INGREDIENTS

1 large Russet Potato (approx 300g)

3 slices Turkey Bacon

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

1/4 cup Reduced-Fat Cheddar Cheese, shredded (28g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the large potato thoroughly and pierce it several times with a fork. Bake directly on the oven rack for 45-60 minutes until tender.

  • 3

    Remove the potato from the oven and let it cool slightly. Slice it in half lengthwise and gently scoop out most of the flesh, leaving a thin border to maintain the potato shell.

  • 4

    In a bowl, mash the scooped-out potato flesh with the nonfat Greek yogurt, reduced-fat cheddar cheese, salt, and pepper until well combined.

  • 5

    Fold in the crispy, cooked turkey bacon (chopped into bite-sized pieces).

  • 6

    Spoon the mixture back into the potato shells, mounding it slightly on top.

  • 7

    Place the filled potatoes on a baking sheet and return them to the oven for another 10-15 minutes, or until the tops are golden and heated through.

  • 8

    Remove from the oven, garnish with additional pepper if desired, 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

Savor the satisfying crunch of a golden twice-baked potato filled with a creamy blend of nonfat Greek yogurt and reduced-fat cheddar, accented by savory turkey bacon. This recipe delivers a balanced mix of textures and flavors that work perfectly for breakfast, lunch, or dinner.

NUTRITION

473kcal
Protein
33g
Fat
8g
Carbs
74g

SERVINGS

1 serving

INGREDIENTS

1 large Russet Potato (approx 300g)

3 slices Turkey Bacon

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

1/4 cup Reduced-Fat Cheddar Cheese, shredded (28g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the large potato thoroughly and pierce it several times with a fork. Bake directly on the oven rack for 45-60 minutes until tender.

  • 3

    Remove the potato from the oven and let it cool slightly. Slice it in half lengthwise and gently scoop out most of the flesh, leaving a thin border to maintain the potato shell.

  • 4

    In a bowl, mash the scooped-out potato flesh with the nonfat Greek yogurt, reduced-fat cheddar cheese, salt, and pepper until well combined.

  • 5

    Fold in the crispy, cooked turkey bacon (chopped into bite-sized pieces).

  • 6

    Spoon the mixture back into the potato shells, mounding it slightly on top.

  • 7

    Place the filled potatoes on a baking sheet and return them to the oven for another 10-15 minutes, or until the tops are golden and heated through.

  • 8

    Remove from the oven, garnish with additional pepper if desired, and serve warm.