Twice-Baked Potatoes with Crispy Bacon and Creamy Cheddar

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

Twice-Baked Potatoes with Crispy Bacon and Creamy Cheddar

YOUR SOLIN GENERATED RECIPE

Twice-Baked Potatoes with Crispy Bacon and Creamy Cheddar

Enjoy a comforting, delicious dish where a perfectly baked potato is twice-enhanced with a creamy, cheesy filling dotted with crispy bacon. This recipe brings a wonderful medley of textures and flavors, combining the softness of the potato with the crunch and savory goodness of bacon and cheddar.

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NUTRITION

557kcal
Protein
33.8g
Fat
27.2g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (173g)

3 slices Crispy Bacon (about 30g total)

1/2 cup Shredded Cheddar Cheese (56g)

1/4 cup Nonfat Greek Yogurt (60g)

1 Green Onion (optional, 15g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the potato thoroughly and poke several holes with a fork.

  • 3

    Bake the potato directly on the oven rack for 45-50 minutes, or until tender when pierced with a fork.

  • 4

    While the potato is baking, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.

  • 5

    Once baked, remove the potato from the oven and let it cool slightly. Slice it in half lengthwise, and carefully scoop out most of the flesh into a bowl, leaving a thin shell.

  • 6

    Mash the scooped-out potato with the nonfat Greek yogurt, shredded cheddar cheese, and half of the crumbled bacon. Season with salt and pepper to taste.

  • 7

    Spoon the filling back into the potato shells, piling it generously.

  • 8

    Place the filled potatoes back into the oven for an additional 10-15 minutes until the cheese is melted and slightly browned.

  • 9

    Garnish with the remaining bacon and finely sliced green onions if using. Serve warm and enjoy!

Twice-Baked Potatoes with Crispy Bacon and Creamy Cheddar

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

Twice-Baked Potatoes with Crispy Bacon and Creamy Cheddar

YOUR SOLIN GENERATED RECIPE

Twice-Baked Potatoes with Crispy Bacon and Creamy Cheddar

Enjoy a comforting, delicious dish where a perfectly baked potato is twice-enhanced with a creamy, cheesy filling dotted with crispy bacon. This recipe brings a wonderful medley of textures and flavors, combining the softness of the potato with the crunch and savory goodness of bacon and cheddar.

NUTRITION

557kcal
Protein
33.8g
Fat
27.2g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (173g)

3 slices Crispy Bacon (about 30g total)

1/2 cup Shredded Cheddar Cheese (56g)

1/4 cup Nonfat Greek Yogurt (60g)

1 Green Onion (optional, 15g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the potato thoroughly and poke several holes with a fork.

  • 3

    Bake the potato directly on the oven rack for 45-50 minutes, or until tender when pierced with a fork.

  • 4

    While the potato is baking, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.

  • 5

    Once baked, remove the potato from the oven and let it cool slightly. Slice it in half lengthwise, and carefully scoop out most of the flesh into a bowl, leaving a thin shell.

  • 6

    Mash the scooped-out potato with the nonfat Greek yogurt, shredded cheddar cheese, and half of the crumbled bacon. Season with salt and pepper to taste.

  • 7

    Spoon the filling back into the potato shells, piling it generously.

  • 8

    Place the filled potatoes back into the oven for an additional 10-15 minutes until the cheese is melted and slightly browned.

  • 9

    Garnish with the remaining bacon and finely sliced green onions if using. Serve warm and enjoy!