Protein-Packed Crispy Potato Boats with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Crispy Potato Boats with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Protein-Packed Crispy Potato Boats with Greek Yogurt

Enjoy a delicious twist on the classic baked potato with a protein-packed filling. Tender, crispy potato halves are filled with a flavorful blend of egg whites and black beans, then topped with tangy nonfat Greek yogurt and fresh chives. This satisfying dish works perfectly for breakfast, lunch, or dinner.

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NUTRITION

350kcal
Protein
32.7g
Fat
0.9g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (170g)

1/2 cup Nonfat Greek Yogurt (150g)

3 large Egg Whites (approx. 99g total)

1/4 cup Black Beans (43g)

1 tbsp Fresh Chives

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Thoroughly wash and scrub the potato. Prick it with a fork on all sides and bake for about 45-55 minutes until tender.

  • 3

    Once baked, carefully cut the potato in half lengthwise. Using a spoon, gently scoop out a small portion of the flesh from the center of each half, leaving a sturdy shell.

  • 4

    In a bowl, whisk together the egg whites and black beans. Season lightly with salt and pepper.

  • 5

    Spoon the egg white and black bean mixture into the potato boats, filling them evenly.

  • 6

    Place the filled potato boats back into the oven for an additional 8-10 minutes to set the filling and achieve a slight crisp edge.

  • 7

    Remove from the oven and top each boat with a drizzle of nonfat Greek yogurt and a sprinkle of fresh chives.

  • 8

    Serve warm and enjoy your protein-packed meal!

Protein-Packed Crispy Potato Boats with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Crispy Potato Boats with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Protein-Packed Crispy Potato Boats with Greek Yogurt

Enjoy a delicious twist on the classic baked potato with a protein-packed filling. Tender, crispy potato halves are filled with a flavorful blend of egg whites and black beans, then topped with tangy nonfat Greek yogurt and fresh chives. This satisfying dish works perfectly for breakfast, lunch, or dinner.

NUTRITION

350kcal
Protein
32.7g
Fat
0.9g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (170g)

1/2 cup Nonfat Greek Yogurt (150g)

3 large Egg Whites (approx. 99g total)

1/4 cup Black Beans (43g)

1 tbsp Fresh Chives

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Thoroughly wash and scrub the potato. Prick it with a fork on all sides and bake for about 45-55 minutes until tender.

  • 3

    Once baked, carefully cut the potato in half lengthwise. Using a spoon, gently scoop out a small portion of the flesh from the center of each half, leaving a sturdy shell.

  • 4

    In a bowl, whisk together the egg whites and black beans. Season lightly with salt and pepper.

  • 5

    Spoon the egg white and black bean mixture into the potato boats, filling them evenly.

  • 6

    Place the filled potato boats back into the oven for an additional 8-10 minutes to set the filling and achieve a slight crisp edge.

  • 7

    Remove from the oven and top each boat with a drizzle of nonfat Greek yogurt and a sprinkle of fresh chives.

  • 8

    Serve warm and enjoy your protein-packed meal!