YOUR SOLIN GENERATED RECIPE
Crispy Twice-Baked Potato with Turkey Bacon
Enjoy a satisfying twist on the classic twice-baked potato with a hearty mix of crispy turkey bacon and a creamy Greek yogurt filling, accented with fresh chives and a hint of garlic. This dish delivers a delicious balance of textures and flavors — from the crispy potato skin to the savory, smoky bacon — making it a perfect meal for breakfast, lunch, or dinner.
INGREDIENTS
1 large Russet Potato (300g)
7 slices Turkey Bacon
1/4 cup Nonfat Greek Yogurt
2 tbsp Fresh Chives
1/2 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Wash the potato thoroughly and pierce it several times with a fork. Bake it directly on the oven rack for about 50-60 minutes until tender.
While the potato is baking, cook the turkey bacon in a skillet over medium heat until it becomes crispy. Once done, let it cool and then chop into small pieces.
Once the potato is cool enough to handle, slice it in half lengthwise and carefully scoop out the interior, leaving a thin layer of potato against the skin.
In a bowl, mash the scooped-out potato with the nonfat Greek yogurt, garlic powder, salt, and pepper until smooth. Stir in most of the chopped turkey bacon and half of the chopped chives.
Spoon the mixture back into the potato skins, piling it generously.
Return the filled potato skins to the oven and bake for an additional 10-15 minutes to allow the tops to crisp up slightly.
Garnish with the remaining turkey bacon and chives before serving.