Crispy Twice-Baked Potato with Sunny Eggs

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

Crispy Twice-Baked Potato with Sunny Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Twice-Baked Potato with Sunny Eggs

Enjoy a creative twist on a comfort classic featuring a twice-baked potato topped with sunny eggs and a creamy dollop of low-fat cottage cheese. The crispy potato edges paired with the soft sunny eggs and fresh chives make for a satisfying meal that’s both hearty and light.

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NUTRITION

471kcal
Protein
35.1g
Fat
22.2g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

3 large eggs

1/2 cup low-fat cottage cheese (~113g)

1 tsp olive oil

Salt & Pepper to taste

1 tbsp chopped chives

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the potato thoroughly and prick it several times with a fork. Rub with a little olive oil and a pinch of salt.

  • 3

    Bake the potato directly on the oven rack for about 45 minutes or until tender.

  • 4

    Once baked, cut the potato in half lengthwise and scoop out most of the flesh into a bowl, leaving a thin shell to maintain structure.

  • 5

    Mash the scooped potato with a dash of salt, pepper, and a teaspoon of olive oil.

  • 6

    Spoon the mashed potato back into the potato skins, packing it well to create a crispy edge.

  • 7

    Place the double-filled potatoes on a baking sheet and return to the oven for an additional 10 minutes to crisp up.

  • 8

    Meanwhile, heat a non-stick skillet over medium heat and cook the eggs sunny side up, seasoning lightly with salt and pepper.

  • 9

    Plate the twice-baked potatoes, top each with a sunny egg, and add a dollop of low-fat cottage cheese on the side.

  • 10

    Garnish with chopped chives and serve immediately.

Crispy Twice-Baked Potato with Sunny Eggs

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

Crispy Twice-Baked Potato with Sunny Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Twice-Baked Potato with Sunny Eggs

Enjoy a creative twist on a comfort classic featuring a twice-baked potato topped with sunny eggs and a creamy dollop of low-fat cottage cheese. The crispy potato edges paired with the soft sunny eggs and fresh chives make for a satisfying meal that’s both hearty and light.

NUTRITION

471kcal
Protein
35.1g
Fat
22.2g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

3 large eggs

1/2 cup low-fat cottage cheese (~113g)

1 tsp olive oil

Salt & Pepper to taste

1 tbsp chopped chives

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the potato thoroughly and prick it several times with a fork. Rub with a little olive oil and a pinch of salt.

  • 3

    Bake the potato directly on the oven rack for about 45 minutes or until tender.

  • 4

    Once baked, cut the potato in half lengthwise and scoop out most of the flesh into a bowl, leaving a thin shell to maintain structure.

  • 5

    Mash the scooped potato with a dash of salt, pepper, and a teaspoon of olive oil.

  • 6

    Spoon the mashed potato back into the potato skins, packing it well to create a crispy edge.

  • 7

    Place the double-filled potatoes on a baking sheet and return to the oven for an additional 10 minutes to crisp up.

  • 8

    Meanwhile, heat a non-stick skillet over medium heat and cook the eggs sunny side up, seasoning lightly with salt and pepper.

  • 9

    Plate the twice-baked potatoes, top each with a sunny egg, and add a dollop of low-fat cottage cheese on the side.

  • 10

    Garnish with chopped chives and serve immediately.