Twice-Baked Potatoes with Crispy Lean Bacon and Creamy Cheese

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

Twice-Baked Potatoes with Crispy Lean Bacon and Creamy Cheese

YOUR SOLIN GENERATED RECIPE

Twice-Baked Potatoes with Crispy Lean Bacon and Creamy Cheese

Enjoy a savory twist on the classic twice-baked potato, loaded with crispy lean bacon, creamy low-fat cheeses, and added egg whites for an extra protein boost. This comforting dish offers a delightful mix of textures and flavors, perfect for breakfast, lunch, or dinner.

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NUTRITION

471kcal
Protein
38.8g
Fat
16.4g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

3 slices Lean Bacon (45g total)

2 tbsp Low-Fat Cream Cheese (30g)

2 tbsp Nonfat Greek Yogurt (30g)

1/4 cup Low-Fat Cheddar Cheese (28g)

3 Egg Whites (approx. 90g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash the potato thoroughly and poke several holes with a fork. Bake the potato directly on the oven rack for about 45 minutes or until tender.

  • 3

    While the potato bakes, cook the lean bacon in a non-stick skillet over medium heat until crispy. Remove, let it cool, and then crumble it into small pieces.

  • 4

    Once the baked potato is cool enough to handle, slice it in half lengthwise and gently scoop out the insides, leaving a thin shell.

  • 5

    Mix the scooped-out potato flesh with low-fat cream cheese, nonfat Greek yogurt, shredded low-fat cheddar cheese, and egg whites. Stir until the mixture is smooth. Season lightly with salt and pepper if desired.

  • 6

    Spoon the mixture back into the potato shells, layering in some of the crumbled bacon into each.

  • 7

    Place the stuffed potato halves on a baking sheet and return to the oven for about 15-20 minutes, or until the filling is heated through and slightly set.

  • 8

    Garnish with any remaining crispy bacon and serve immediately.

Twice-Baked Potatoes with Crispy Lean Bacon and Creamy Cheese

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

Twice-Baked Potatoes with Crispy Lean Bacon and Creamy Cheese

YOUR SOLIN GENERATED RECIPE

Twice-Baked Potatoes with Crispy Lean Bacon and Creamy Cheese

Enjoy a savory twist on the classic twice-baked potato, loaded with crispy lean bacon, creamy low-fat cheeses, and added egg whites for an extra protein boost. This comforting dish offers a delightful mix of textures and flavors, perfect for breakfast, lunch, or dinner.

NUTRITION

471kcal
Protein
38.8g
Fat
16.4g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

3 slices Lean Bacon (45g total)

2 tbsp Low-Fat Cream Cheese (30g)

2 tbsp Nonfat Greek Yogurt (30g)

1/4 cup Low-Fat Cheddar Cheese (28g)

3 Egg Whites (approx. 90g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash the potato thoroughly and poke several holes with a fork. Bake the potato directly on the oven rack for about 45 minutes or until tender.

  • 3

    While the potato bakes, cook the lean bacon in a non-stick skillet over medium heat until crispy. Remove, let it cool, and then crumble it into small pieces.

  • 4

    Once the baked potato is cool enough to handle, slice it in half lengthwise and gently scoop out the insides, leaving a thin shell.

  • 5

    Mix the scooped-out potato flesh with low-fat cream cheese, nonfat Greek yogurt, shredded low-fat cheddar cheese, and egg whites. Stir until the mixture is smooth. Season lightly with salt and pepper if desired.

  • 6

    Spoon the mixture back into the potato shells, layering in some of the crumbled bacon into each.

  • 7

    Place the stuffed potato halves on a baking sheet and return to the oven for about 15-20 minutes, or until the filling is heated through and slightly set.

  • 8

    Garnish with any remaining crispy bacon and serve immediately.