Baked Potatoes with Crispy Bacon and Creamy Cheesy Filling

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

Baked Potatoes with Crispy Bacon and Creamy Cheesy Filling

YOUR SOLIN GENERATED RECIPE

Baked Potatoes with Crispy Bacon and Creamy Cheesy Filling

Enjoy a savory, satisfying dish that features a perfectly baked potato filled with a luscious mix of reduced-fat cheddar, crisp bacon bits, a dollop of non-fat Greek yogurt, and a hint of egg white for an extra protein boost, finished with fresh chives. This versatile meal is great for breakfast, lunch, or dinner and offers a delightful combination of textures and flavors.

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NUTRITION

378kcal
Protein
32.2g
Fat
13.3g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

3 slices Turkey Bacon (30g total)

2 ounces Reduced-Fat Cheddar Cheese (56g)

1/4 cup Non-Fat Greek Yogurt (60g)

1 Egg White (33g)

2 tablespoons Fresh Chives

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C). Scrub the potato, pat it dry, and prick it several times with a fork.

  • 2

    Place the potato directly on the oven rack and bake for about 45-60 minutes until tender.

  • 3

    While the potato is baking, cook the turkey bacon in a non-stick skillet over medium heat until crisp. Set aside on paper towels to drain and then chop into small pieces.

  • 4

    In a small bowl, combine the reduced-fat cheddar cheese, non-fat Greek yogurt, and egg white. Stir until smooth.

  • 5

    Once the potato is baked and cool enough to handle, slice it in half lengthwise and gently scoop out most of the flesh into a separate bowl, leaving a small border to keep the skin intact.

  • 6

    Mash the scooped-out potato flesh and mix with the cheesy yogurt mixture. Stir in the crispy bacon bits and chopped fresh chives, and season with salt and pepper.

  • 7

    Spoon the filling back into the potato skins, mounding it slightly.

  • 8

    Optional: Place the stuffed potatoes back into the oven for 5-7 minutes if you desire a warm, melded filling, or enjoy as is.

  • 9

    Serve immediately and savor the balanced textures and flavors.

Baked Potatoes with Crispy Bacon and Creamy Cheesy Filling

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

Baked Potatoes with Crispy Bacon and Creamy Cheesy Filling

YOUR SOLIN GENERATED RECIPE

Baked Potatoes with Crispy Bacon and Creamy Cheesy Filling

Enjoy a savory, satisfying dish that features a perfectly baked potato filled with a luscious mix of reduced-fat cheddar, crisp bacon bits, a dollop of non-fat Greek yogurt, and a hint of egg white for an extra protein boost, finished with fresh chives. This versatile meal is great for breakfast, lunch, or dinner and offers a delightful combination of textures and flavors.

NUTRITION

378kcal
Protein
32.2g
Fat
13.3g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

3 slices Turkey Bacon (30g total)

2 ounces Reduced-Fat Cheddar Cheese (56g)

1/4 cup Non-Fat Greek Yogurt (60g)

1 Egg White (33g)

2 tablespoons Fresh Chives

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C). Scrub the potato, pat it dry, and prick it several times with a fork.

  • 2

    Place the potato directly on the oven rack and bake for about 45-60 minutes until tender.

  • 3

    While the potato is baking, cook the turkey bacon in a non-stick skillet over medium heat until crisp. Set aside on paper towels to drain and then chop into small pieces.

  • 4

    In a small bowl, combine the reduced-fat cheddar cheese, non-fat Greek yogurt, and egg white. Stir until smooth.

  • 5

    Once the potato is baked and cool enough to handle, slice it in half lengthwise and gently scoop out most of the flesh into a separate bowl, leaving a small border to keep the skin intact.

  • 6

    Mash the scooped-out potato flesh and mix with the cheesy yogurt mixture. Stir in the crispy bacon bits and chopped fresh chives, and season with salt and pepper.

  • 7

    Spoon the filling back into the potato skins, mounding it slightly.

  • 8

    Optional: Place the stuffed potatoes back into the oven for 5-7 minutes if you desire a warm, melded filling, or enjoy as is.

  • 9

    Serve immediately and savor the balanced textures and flavors.