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 deliciously reimagined baked potato loaded with crispy turkey bacon, a whole egg, creamy nonfat Greek yogurt, and a hint of low‐fat cheddar. This twice-baked delight delivers a satisfying crunchy exterior with a velvety, savory filling, creating a comforting dish that’s as nutritious as it is flavorful.

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NUTRITION

446kcal
Protein
37.2g
Fat
16.7g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~213g)

5 slices Turkey Bacon (~125g total)

1 large Egg

1/4 cup Nonfat Greek Yogurt

0.5 ounce Low-Fat Cheddar Cheese

1 teaspoon Olive Oil

1 tablespoon Chives

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash and dry the potato, then prick it with a fork a few times.

  • 2

    Bake the potato directly on the oven rack for about 45-55 minutes, until tender inside.

  • 3

    While the potato bakes, crisp the turkey bacon in a skillet over medium heat until it is just starting to become crispy. Remove from heat and chop into bite-sized pieces.

  • 4

    Once the potato is baked, allow it to cool slightly. Slice it in half lengthwise and carefully scoop out the interior, leaving about a 1/4-inch shell.

  • 5

    In a bowl, combine the scooped-out potato with the chopped turkey bacon, one whole egg, 1/4 cup nonfat Greek yogurt, and low-fat cheddar cheese. Add chives, salt, and pepper. Mix until well combined.

  • 6

    Spoon the mixture back into the potato shells, drizzling with 1 teaspoon of olive oil on top.

  • 7

    Return the stuffed potatoes to the oven and bake for an additional 10-12 minutes, until heated through and the topping is set and slightly golden.

  • 8

    Serve immediately and enjoy your crispy, savory twice-baked potato!

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 deliciously reimagined baked potato loaded with crispy turkey bacon, a whole egg, creamy nonfat Greek yogurt, and a hint of low‐fat cheddar. This twice-baked delight delivers a satisfying crunchy exterior with a velvety, savory filling, creating a comforting dish that’s as nutritious as it is flavorful.

NUTRITION

446kcal
Protein
37.2g
Fat
16.7g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~213g)

5 slices Turkey Bacon (~125g total)

1 large Egg

1/4 cup Nonfat Greek Yogurt

0.5 ounce Low-Fat Cheddar Cheese

1 teaspoon Olive Oil

1 tablespoon Chives

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash and dry the potato, then prick it with a fork a few times.

  • 2

    Bake the potato directly on the oven rack for about 45-55 minutes, until tender inside.

  • 3

    While the potato bakes, crisp the turkey bacon in a skillet over medium heat until it is just starting to become crispy. Remove from heat and chop into bite-sized pieces.

  • 4

    Once the potato is baked, allow it to cool slightly. Slice it in half lengthwise and carefully scoop out the interior, leaving about a 1/4-inch shell.

  • 5

    In a bowl, combine the scooped-out potato with the chopped turkey bacon, one whole egg, 1/4 cup nonfat Greek yogurt, and low-fat cheddar cheese. Add chives, salt, and pepper. Mix until well combined.

  • 6

    Spoon the mixture back into the potato shells, drizzling with 1 teaspoon of olive oil on top.

  • 7

    Return the stuffed potatoes to the oven and bake for an additional 10-12 minutes, until heated through and the topping is set and slightly golden.

  • 8

    Serve immediately and enjoy your crispy, savory twice-baked potato!