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 a hearty dish that transforms a classic baked potato into a protein-packed, twice-baked creation. The fluffy potato is combined with savory turkey bacon, creamy nonfat Greek yogurt, and a whole egg for extra richness. Finished with a touch of olive oil and fresh scallions, this meal offers a satisfying blend of textures and flavors, making it perfect for breakfast, lunch, or dinner.

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NUTRITION

398kcal
Protein
34.2g
Fat
16.5g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

3 slices Turkey Bacon (84g total)

1/4 cup Nonfat Greek Yogurt (60g)

1 large Egg (50g)

1 tsp Olive Oil (5g)

2 stalks Scallions (15g)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Wash the potato thoroughly, prick it with a fork, and bake it in the oven for about 45 minutes or until tender.

  • 3

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

  • 4

    Once the potato is baked and slightly cooled, slice it in half lengthwise and scoop out most of the flesh, leaving a thin layer to support the potato skin.

  • 5

    In a bowl, combine the scooped-out potato, nonfat Greek yogurt, a whole egg, salt, pepper, and the chopped turkey bacon. Mix until well incorporated.

  • 6

    Spoon the mixture back into the potato skins, mounding it slightly.

  • 7

    Drizzle the tops with olive oil and return the potatoes to the oven. Bake for an additional 15-20 minutes, or until the tops start to turn golden and the egg is set.

  • 8

    Garnish with chopped scallions 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 a hearty dish that transforms a classic baked potato into a protein-packed, twice-baked creation. The fluffy potato is combined with savory turkey bacon, creamy nonfat Greek yogurt, and a whole egg for extra richness. Finished with a touch of olive oil and fresh scallions, this meal offers a satisfying blend of textures and flavors, making it perfect for breakfast, lunch, or dinner.

NUTRITION

398kcal
Protein
34.2g
Fat
16.5g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

3 slices Turkey Bacon (84g total)

1/4 cup Nonfat Greek Yogurt (60g)

1 large Egg (50g)

1 tsp Olive Oil (5g)

2 stalks Scallions (15g)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Wash the potato thoroughly, prick it with a fork, and bake it in the oven for about 45 minutes or until tender.

  • 3

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

  • 4

    Once the potato is baked and slightly cooled, slice it in half lengthwise and scoop out most of the flesh, leaving a thin layer to support the potato skin.

  • 5

    In a bowl, combine the scooped-out potato, nonfat Greek yogurt, a whole egg, salt, pepper, and the chopped turkey bacon. Mix until well incorporated.

  • 6

    Spoon the mixture back into the potato skins, mounding it slightly.

  • 7

    Drizzle the tops with olive oil and return the potatoes to the oven. Bake for an additional 15-20 minutes, or until the tops start to turn golden and the egg is set.

  • 8

    Garnish with chopped scallions before serving.