YOUR SOLIN GENERATED RECIPE
Twice-Baked Loaded Sweet Potato with Turkey Bacon
Enjoy a delightful twist on a classic comfort dish with a perfectly baked sweet potato. The filling is a delicious blend of lean turkey bacon, creamy Greek yogurt, melted cheddar, and a boost of protein from egg whites. Every bite offers a satisfying mix of textures and flavors that make this meal both wholesome and indulgent.
INGREDIENTS
1 medium Sweet Potato (114g)
3 slices Turkey Bacon (approx. 21g total)
0.75 cup Nonfat Greek Yogurt (170g)
0.25 cup Shredded Cheddar Cheese (28g)
2 large Egg Whites (66g total)
2 tbsp Fresh Chives
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Wash the sweet potato and prick it with a fork a few times. Bake it on a foil-lined tray for 45-50 minutes until tender.
While the sweet potato is baking, cook the turkey bacon in a skillet over medium heat until crisp. Once cooled, chop it into small pieces.
When the sweet potato is done, allow it to cool slightly. Carefully cut it in half lengthwise and scoop out most of the flesh into a bowl, leaving a thin layer along the edge to keep the skin intact.
Mash the scooped sweet potato flesh with nonfat Greek yogurt, egg whites, and a pinch of salt and pepper until well combined.
Stir in the chopped turkey bacon, shredded cheddar cheese, and chopped fresh chives into the mixture.
Spoon the filling back into the sweet potato skins, mounding it slightly on top.
Place the stuffed sweet potatoes on a baking sheet and return them to the oven for an additional 10-12 minutes to warm through and allow the cheese to melt.
Remove from the oven and serve warm. Adjust seasoning with extra salt and pepper if needed.