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 satisfying twist on the classic potato boat where a baked crispy potato is filled with creamy, protein-rich Greek yogurt, complemented by crisp turkey bacon and delicate egg whites. The dish is elevated with a drizzle of olive oil and a sprinkle of chives, salt, pepper, and paprika, offering a balanced blend of flavors and textures perfect for any meal of the day.

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NUTRITION

360kcal
Protein
37.6g
Fat
7.5g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1 cup Nonfat Plain Greek Yogurt (245g)

1 slice Turkey Bacon (15g)

2 Egg Whites (66g total)

1 teaspoon Olive Oil (4.5g)

1 tablespoon chopped Chives

Salt, Pepper, and Paprika to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the russet potato thoroughly and prick it all over with a fork. Rub the potato with a little olive oil and season lightly with salt.

  • 3

    Place the potato on a baking sheet and bake for about 45-50 minutes until tender and the skin is crispy.

  • 4

    While the potato is baking, cook the turkey bacon in a non-stick skillet over medium heat until crisp. Remove and chop into small pieces.

  • 5

    Lightly whisk the egg whites and cook them in a non-stick pan until just set, then chop into small bits.

  • 6

    Once the potato is done, slice it open lengthwise, scoop out a small portion of the flesh to create a boat, and fluff the interior with a fork.

  • 7

    Fill the potato boat with the nonfat Greek yogurt. Top with the crumbled turkey bacon, cooked egg whites, and garnish with chopped chives.

  • 8

    Season with salt, pepper, and a sprinkle of paprika for extra flavor. Serve immediately while warm.

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 satisfying twist on the classic potato boat where a baked crispy potato is filled with creamy, protein-rich Greek yogurt, complemented by crisp turkey bacon and delicate egg whites. The dish is elevated with a drizzle of olive oil and a sprinkle of chives, salt, pepper, and paprika, offering a balanced blend of flavors and textures perfect for any meal of the day.

NUTRITION

360kcal
Protein
37.6g
Fat
7.5g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1 cup Nonfat Plain Greek Yogurt (245g)

1 slice Turkey Bacon (15g)

2 Egg Whites (66g total)

1 teaspoon Olive Oil (4.5g)

1 tablespoon chopped Chives

Salt, Pepper, and Paprika to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the russet potato thoroughly and prick it all over with a fork. Rub the potato with a little olive oil and season lightly with salt.

  • 3

    Place the potato on a baking sheet and bake for about 45-50 minutes until tender and the skin is crispy.

  • 4

    While the potato is baking, cook the turkey bacon in a non-stick skillet over medium heat until crisp. Remove and chop into small pieces.

  • 5

    Lightly whisk the egg whites and cook them in a non-stick pan until just set, then chop into small bits.

  • 6

    Once the potato is done, slice it open lengthwise, scoop out a small portion of the flesh to create a boat, and fluff the interior with a fork.

  • 7

    Fill the potato boat with the nonfat Greek yogurt. Top with the crumbled turkey bacon, cooked egg whites, and garnish with chopped chives.

  • 8

    Season with salt, pepper, and a sprinkle of paprika for extra flavor. Serve immediately while warm.