Twice-Baked Loaded Sweet Potatoes with Turkey Bacon

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

Twice-Baked Loaded Sweet Potatoes with Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Twice-Baked Loaded Sweet Potatoes with Turkey Bacon

Delight in this savory twist on a classic twice-baked potato. Tender, oven-soft sweet potatoes are hollowed and filled with a creamy blend of nonfat Greek yogurt and low‐fat cottage cheese, then enriched with crispy turkey bacon and fresh spinach. Finished under a quick broil with a drizzle of olive oil and a sprinkle of paprika, it’s a comforting, nutritious, and satisfyingly loaded meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

336kcal
Protein
34.5g
Fat
10.1g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

4 slices Turkey Bacon (~56g)

1/2 cup Nonfat Greek Yogurt (~120g)

1/4 cup Low-Fat Cottage Cheese (~60g)

1 cup Spinach (~30g)

1 teaspoon Olive Oil (~4.5g)

1/2 teaspoon Paprika

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato and pierce it several times with a fork. Bake it directly on the oven rack for about 45 minutes or until tender.

  • 3

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

  • 4

    In a small bowl, combine the nonfat Greek yogurt and low-fat cottage cheese. Season with salt, pepper, and paprika to taste.

  • 5

    When the sweet potato is cool enough to handle, cut it in half lengthwise and scoop out most of the flesh into a separate bowl, leaving a thin layer to maintain the skin’s shape.

  • 6

    Mash the scooped sweet potato flesh with the yogurt-cottage cheese mixture until smooth. Stir in the chopped turkey bacon and fresh spinach.

  • 7

    Fill the sweet potato skins with the mixture. Drizzle the tops with a teaspoon of olive oil.

  • 8

    Place the stuffed sweet potatoes on a baking sheet and return to the oven. Broil on high for about 3-5 minutes to develop a slightly crispy top.

  • 9

    Remove from the oven, allow to cool slightly, and serve warm.

Twice-Baked Loaded Sweet Potatoes with Turkey Bacon

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

Twice-Baked Loaded Sweet Potatoes with Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Twice-Baked Loaded Sweet Potatoes with Turkey Bacon

Delight in this savory twist on a classic twice-baked potato. Tender, oven-soft sweet potatoes are hollowed and filled with a creamy blend of nonfat Greek yogurt and low‐fat cottage cheese, then enriched with crispy turkey bacon and fresh spinach. Finished under a quick broil with a drizzle of olive oil and a sprinkle of paprika, it’s a comforting, nutritious, and satisfyingly loaded meal.

NUTRITION

336kcal
Protein
34.5g
Fat
10.1g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

4 slices Turkey Bacon (~56g)

1/2 cup Nonfat Greek Yogurt (~120g)

1/4 cup Low-Fat Cottage Cheese (~60g)

1 cup Spinach (~30g)

1 teaspoon Olive Oil (~4.5g)

1/2 teaspoon Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato and pierce it several times with a fork. Bake it directly on the oven rack for about 45 minutes or until tender.

  • 3

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

  • 4

    In a small bowl, combine the nonfat Greek yogurt and low-fat cottage cheese. Season with salt, pepper, and paprika to taste.

  • 5

    When the sweet potato is cool enough to handle, cut it in half lengthwise and scoop out most of the flesh into a separate bowl, leaving a thin layer to maintain the skin’s shape.

  • 6

    Mash the scooped sweet potato flesh with the yogurt-cottage cheese mixture until smooth. Stir in the chopped turkey bacon and fresh spinach.

  • 7

    Fill the sweet potato skins with the mixture. Drizzle the tops with a teaspoon of olive oil.

  • 8

    Place the stuffed sweet potatoes on a baking sheet and return to the oven. Broil on high for about 3-5 minutes to develop a slightly crispy top.

  • 9

    Remove from the oven, allow to cool slightly, and serve warm.