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 delightful twist on a classic comfort dish featuring a perfectly baked potato filled with a creamy blend of nonfat Greek yogurt and fluffy egg whites, then crowned with crispy turkey bacon. This meal harmonizes textures and flavors, offering a satisfying bite with each forkful.

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NUTRITION

390kcal
Protein
38.5g
Fat
8g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

4 slices Turkey Bacon (~60g total)

1/2 cup Nonfat Plain Greek Yogurt (~125g)

3 large Egg Whites (~100g total)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the potato thoroughly, prick with a fork, and bake for 45-60 minutes until tender.

  • 3

    Allow the baked potato to cool slightly, then cut it in half lengthwise. Carefully scoop out most of the flesh into a mixing bowl, leaving a thin shell.

  • 4

    Mash the scooped-out potato flesh and mix in the nonfat Greek yogurt and egg whites until smooth and well combined.

  • 5

    Fill the potato shells with the creamy mixture.

  • 6

    Crisp the turkey bacon in a skillet over medium heat, then crumble it evenly over the filled potato halves.

  • 7

    Return the stuffed potatoes to the oven and bake for an additional 10 minutes until heated through and lightly crisp on top.

  • 8

    Serve warm and enjoy your protein-packed, twice-baked delight.

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 delightful twist on a classic comfort dish featuring a perfectly baked potato filled with a creamy blend of nonfat Greek yogurt and fluffy egg whites, then crowned with crispy turkey bacon. This meal harmonizes textures and flavors, offering a satisfying bite with each forkful.

NUTRITION

390kcal
Protein
38.5g
Fat
8g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

4 slices Turkey Bacon (~60g total)

1/2 cup Nonfat Plain Greek Yogurt (~125g)

3 large Egg Whites (~100g total)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the potato thoroughly, prick with a fork, and bake for 45-60 minutes until tender.

  • 3

    Allow the baked potato to cool slightly, then cut it in half lengthwise. Carefully scoop out most of the flesh into a mixing bowl, leaving a thin shell.

  • 4

    Mash the scooped-out potato flesh and mix in the nonfat Greek yogurt and egg whites until smooth and well combined.

  • 5

    Fill the potato shells with the creamy mixture.

  • 6

    Crisp the turkey bacon in a skillet over medium heat, then crumble it evenly over the filled potato halves.

  • 7

    Return the stuffed potatoes to the oven and bake for an additional 10 minutes until heated through and lightly crisp on top.

  • 8

    Serve warm and enjoy your protein-packed, twice-baked delight.