Twice-Baked Potatoes with Crispy Lean Bacon, Creamy Greek Yogurt, and Sharp Cheddar

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, Creamy Greek Yogurt, and Sharp Cheddar

YOUR SOLIN GENERATED RECIPE

Twice-Baked Potatoes with Crispy Lean Bacon, Creamy Greek Yogurt, and Sharp Cheddar

Enjoy the comforting flavors of a classic twice-baked potato with a lighter twist—crispy lean bacon, creamy nonfat Greek yogurt, and a touch of sharp cheddar deliver a balance of textures and savory notes without overloading on calories.

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NUTRITION

391kcal
Protein
31.1g
Fat
14g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (about 150g)

1/2 cup Nonfat Greek Yogurt (about 140g)

1/4 cup Sharp Cheddar Cheese (about 28g)

2 slices Lean Bacon

1 tablespoon Fresh Chives

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Pierce the potato with a fork a few times and bake directly on the oven rack for about 45 minutes, or until tender.

  • 2

    Crisp the bacon in a skillet over medium heat until it is golden and crispy. Remove, let cool, then crumble into small pieces.

  • 3

    Once the potato is baked and cool enough to handle, slice it in half lengthwise and scoop out most of the flesh into a bowl, leaving a thin shell.

  • 4

    Mash the scooped potato flesh with nonfat Greek yogurt and sharp cheddar cheese until well combined. Stir in most of the crumbled bacon, reserving a few pieces for topping, and season lightly with salt and pepper.

  • 5

    Re-fill the potato skins with the mixture, top with the reserved bacon and a sprinkle of fresh chives.

  • 6

    Return the stuffed potatoes to the oven for an additional 10 minutes to warm through and slightly melt the cheese.

  • 7

    Serve warm and enjoy your balanced, twice-baked potato delight.

Twice-Baked Potatoes with Crispy Lean Bacon, Creamy Greek Yogurt, and Sharp Cheddar

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, Creamy Greek Yogurt, and Sharp Cheddar

YOUR SOLIN GENERATED RECIPE

Twice-Baked Potatoes with Crispy Lean Bacon, Creamy Greek Yogurt, and Sharp Cheddar

Enjoy the comforting flavors of a classic twice-baked potato with a lighter twist—crispy lean bacon, creamy nonfat Greek yogurt, and a touch of sharp cheddar deliver a balance of textures and savory notes without overloading on calories.

NUTRITION

391kcal
Protein
31.1g
Fat
14g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (about 150g)

1/2 cup Nonfat Greek Yogurt (about 140g)

1/4 cup Sharp Cheddar Cheese (about 28g)

2 slices Lean Bacon

1 tablespoon Fresh Chives

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Pierce the potato with a fork a few times and bake directly on the oven rack for about 45 minutes, or until tender.

  • 2

    Crisp the bacon in a skillet over medium heat until it is golden and crispy. Remove, let cool, then crumble into small pieces.

  • 3

    Once the potato is baked and cool enough to handle, slice it in half lengthwise and scoop out most of the flesh into a bowl, leaving a thin shell.

  • 4

    Mash the scooped potato flesh with nonfat Greek yogurt and sharp cheddar cheese until well combined. Stir in most of the crumbled bacon, reserving a few pieces for topping, and season lightly with salt and pepper.

  • 5

    Re-fill the potato skins with the mixture, top with the reserved bacon and a sprinkle of fresh chives.

  • 6

    Return the stuffed potatoes to the oven for an additional 10 minutes to warm through and slightly melt the cheese.

  • 7

    Serve warm and enjoy your balanced, twice-baked potato delight.