Crispy Loaded Twice-Baked Sweet Potato

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

Crispy Loaded Twice-Baked Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Loaded Twice-Baked Sweet Potato

Enjoy a delightful twist on a classic twice-baked sweet potato loaded with a blend of savory Greek yogurt, crispy turkey bacon, hearty black beans, and a boost of protein from egg whites. This dish brings a satisfying crunch, creamy textures, and a medley of robust flavors, perfect for a balanced breakfast, lunch, or dinner.

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NUTRITION

436kcal
Protein
34.6g
Fat
12g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

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

2 slices Turkey Bacon

1/4 cup Black Beans

3 large Egg Whites

1/4 portion Avocado (~50g)

2 stalks Scallions

1 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato and pierce it several times with a fork. Bake on a lined baking sheet for about 45-50 minutes until tender.

  • 3

    While the sweet potato bakes, cook the turkey bacon in a skillet over medium heat until crispy. Remove and crumble once cooled.

  • 4

    Lightly scramble the egg whites in a non-stick pan until just set. Season with a pinch of salt and pepper.

  • 5

    When the sweet potato is baked, cut it in half lengthwise and gently scoop out the flesh into a bowl, leaving a small border for the potato skin.

  • 6

    Mash the sweet potato flesh lightly and mix in the Greek yogurt, cooked egg whites, crumbled turkey bacon, and black beans. Stir in paprika, salt, and pepper.

  • 7

    Spoon the mixture back into the sweet potato skins, smoothing the top.

  • 8

    Return the stuffed sweet potatoes to the oven for an additional 8-10 minutes to let the flavors meld.

  • 9

    Garnish with sliced scallions and diced avocado before serving.

Crispy Loaded Twice-Baked Sweet Potato

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

Crispy Loaded Twice-Baked Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Loaded Twice-Baked Sweet Potato

Enjoy a delightful twist on a classic twice-baked sweet potato loaded with a blend of savory Greek yogurt, crispy turkey bacon, hearty black beans, and a boost of protein from egg whites. This dish brings a satisfying crunch, creamy textures, and a medley of robust flavors, perfect for a balanced breakfast, lunch, or dinner.

NUTRITION

436kcal
Protein
34.6g
Fat
12g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

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

2 slices Turkey Bacon

1/4 cup Black Beans

3 large Egg Whites

1/4 portion Avocado (~50g)

2 stalks Scallions

1 tsp Paprika

Salt and 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 on a lined baking sheet for about 45-50 minutes until tender.

  • 3

    While the sweet potato bakes, cook the turkey bacon in a skillet over medium heat until crispy. Remove and crumble once cooled.

  • 4

    Lightly scramble the egg whites in a non-stick pan until just set. Season with a pinch of salt and pepper.

  • 5

    When the sweet potato is baked, cut it in half lengthwise and gently scoop out the flesh into a bowl, leaving a small border for the potato skin.

  • 6

    Mash the sweet potato flesh lightly and mix in the Greek yogurt, cooked egg whites, crumbled turkey bacon, and black beans. Stir in paprika, salt, and pepper.

  • 7

    Spoon the mixture back into the sweet potato skins, smoothing the top.

  • 8

    Return the stuffed sweet potatoes to the oven for an additional 8-10 minutes to let the flavors meld.

  • 9

    Garnish with sliced scallions and diced avocado before serving.