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

Enjoy this comforting dish featuring a fluffy, twice-baked russet potato mixed with creamy nonfat Greek yogurt and crisp turkey bacon, topped with a sprinkle of melted cheddar for a satisfying crunch and rich flavor. Perfect for any meal of the day, it's a great blend of textures and a savory finish.

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NUTRITION

425kcal
Protein
40.4g
Fat
15.2g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (300g)

3 slices Turkey Bacon (42g)

1/2 cup Nonfat Greek Yogurt (113g)

1/4 cup Shredded Cheddar Cheese (28g)

1 tablespoon Chives (fresh)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the potato thoroughly, then prick it with a fork. Bake directly on the oven rack for about 50-60 minutes until tender.

  • 3

    While the potato is baking, cook the turkey bacon in a skillet over medium heat until crispy. Once cooled, chop into small pieces.

  • 4

    Once the potato is done, allow it to cool slightly. Slice it in half lengthwise and carefully scoop out the center, leaving a thin shell.

  • 5

    In a bowl, mash the scooped-out potato with the nonfat Greek yogurt. Stir in salt, pepper, and most of the chopped turkey bacon, reserving a few pieces for garnish.

  • 6

    Spoon the mixture back into the potato shells, and top with shredded cheddar cheese.

  • 7

    Return the stuffed potatoes to the oven for an additional 10-12 minutes, or until the cheese has melted and is slightly golden.

  • 8

    Finish with a sprinkle of fresh chives and the remaining turkey bacon pieces before serving.

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

Enjoy this comforting dish featuring a fluffy, twice-baked russet potato mixed with creamy nonfat Greek yogurt and crisp turkey bacon, topped with a sprinkle of melted cheddar for a satisfying crunch and rich flavor. Perfect for any meal of the day, it's a great blend of textures and a savory finish.

NUTRITION

425kcal
Protein
40.4g
Fat
15.2g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (300g)

3 slices Turkey Bacon (42g)

1/2 cup Nonfat Greek Yogurt (113g)

1/4 cup Shredded Cheddar Cheese (28g)

1 tablespoon Chives (fresh)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the potato thoroughly, then prick it with a fork. Bake directly on the oven rack for about 50-60 minutes until tender.

  • 3

    While the potato is baking, cook the turkey bacon in a skillet over medium heat until crispy. Once cooled, chop into small pieces.

  • 4

    Once the potato is done, allow it to cool slightly. Slice it in half lengthwise and carefully scoop out the center, leaving a thin shell.

  • 5

    In a bowl, mash the scooped-out potato with the nonfat Greek yogurt. Stir in salt, pepper, and most of the chopped turkey bacon, reserving a few pieces for garnish.

  • 6

    Spoon the mixture back into the potato shells, and top with shredded cheddar cheese.

  • 7

    Return the stuffed potatoes to the oven for an additional 10-12 minutes, or until the cheese has melted and is slightly golden.

  • 8

    Finish with a sprinkle of fresh chives and the remaining turkey bacon pieces before serving.