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 a hearty and satisfying dish featuring a large, fluffy russet potato that's been twice-baked to perfection and topped with crispy turkey bacon, a dollop of tangy nonfat Greek yogurt, and a sprinkle of low-fat cheddar cheese and fresh chives. Each bite combines creamy textures with a delightful crunch, making it a balanced meal for breakfast, lunch, or dinner.

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NUTRITION

431kcal
Protein
38.1g
Fat
11.5g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

1 large Russet Potato (200g)

3 slices Turkey Bacon

1/3 cup Nonfat Greek Yogurt (80g)

1/4 cup Low-Fat Cheddar Cheese (28g)

1 tbsp Fresh Chives

1/2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the russet potato thoroughly. Pierce it a few times with a fork and bake in the oven for about 45 minutes until soft.

  • 3

    Once baked, allow the potato to cool slightly. Slice it in half lengthwise and gently scoop out most of the flesh, leaving a thin shell.

  • 4

    Mash the scooped-out potato with a drizzle of olive oil, salt, and pepper. Stir in the nonfat Greek yogurt to make a creamy mixture.

  • 5

    Crisp the turkey bacon in a skillet until fully cooked, then chop into small pieces.

  • 6

    Fill the potato shells with the mashed mixture, then top evenly with chopped turkey bacon and sprinkle with low-fat cheddar cheese.

  • 7

    Return the stuffed potatoes to the oven and bake for an additional 10-12 minutes until the cheese is melted and the tops are slightly golden.

  • 8

    Garnish with fresh chives 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 a hearty and satisfying dish featuring a large, fluffy russet potato that's been twice-baked to perfection and topped with crispy turkey bacon, a dollop of tangy nonfat Greek yogurt, and a sprinkle of low-fat cheddar cheese and fresh chives. Each bite combines creamy textures with a delightful crunch, making it a balanced meal for breakfast, lunch, or dinner.

NUTRITION

431kcal
Protein
38.1g
Fat
11.5g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

1 large Russet Potato (200g)

3 slices Turkey Bacon

1/3 cup Nonfat Greek Yogurt (80g)

1/4 cup Low-Fat Cheddar Cheese (28g)

1 tbsp Fresh Chives

1/2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the russet potato thoroughly. Pierce it a few times with a fork and bake in the oven for about 45 minutes until soft.

  • 3

    Once baked, allow the potato to cool slightly. Slice it in half lengthwise and gently scoop out most of the flesh, leaving a thin shell.

  • 4

    Mash the scooped-out potato with a drizzle of olive oil, salt, and pepper. Stir in the nonfat Greek yogurt to make a creamy mixture.

  • 5

    Crisp the turkey bacon in a skillet until fully cooked, then chop into small pieces.

  • 6

    Fill the potato shells with the mashed mixture, then top evenly with chopped turkey bacon and sprinkle with low-fat cheddar cheese.

  • 7

    Return the stuffed potatoes to the oven and bake for an additional 10-12 minutes until the cheese is melted and the tops are slightly golden.

  • 8

    Garnish with fresh chives and serve warm.