Twice-Baked Potatoes with 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 Lean Bacon and Creamy Cheese

YOUR SOLIN GENERATED RECIPE

Twice-Baked Potatoes with Lean Bacon and Creamy Cheese

Savor this hearty yet balanced twist on a classic comfort dish. A perfectly baked potato is transformed with a savory mix of lean turkey bacon, creamy low-fat cheddar, and a dollop of tangy nonfat Greek yogurt. The exterior remains crisp while the fluffy interior, enriched with protein, elevates flavor and texture. Enjoy the sumptuous blend of savory notes and creamy indulgence in every bite.

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NUTRITION

410kcal
Protein
35.3g
Fat
12.2g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (173g)

3 slices Turkey Bacon (42g total)

2 ounces Low Fat Cheddar Cheese (56g)

1/4 cup Nonfat Greek Yogurt (60g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash and prick the potato with a fork, then bake it on a baking sheet for about 50-60 minutes until tender.

  • 3

    Remove the potato from the oven and let it cool slightly. Slice it in half lengthwise and carefully scoop out the inner flesh, leaving a thin border to maintain the structure.

  • 4

    In a bowl, mash the scooped potato with nonfat Greek yogurt until smooth. Stir in crumbled turkey bacon and low fat cheddar cheese, reserving a small amount of bacon and cheese for garnish.

  • 5

    Spoon the mixture back into the potato skins, ensuring they are generously filled.

  • 6

    Return the filled potatoes to the oven and bake for an additional 10-15 minutes until the cheese melts and the tops are slightly golden.

  • 7

    Garnish with the remaining bacon and cheese before serving. Enjoy your protein-packed, creamy twice-baked potatoes!

Twice-Baked Potatoes with 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 Lean Bacon and Creamy Cheese

YOUR SOLIN GENERATED RECIPE

Twice-Baked Potatoes with Lean Bacon and Creamy Cheese

Savor this hearty yet balanced twist on a classic comfort dish. A perfectly baked potato is transformed with a savory mix of lean turkey bacon, creamy low-fat cheddar, and a dollop of tangy nonfat Greek yogurt. The exterior remains crisp while the fluffy interior, enriched with protein, elevates flavor and texture. Enjoy the sumptuous blend of savory notes and creamy indulgence in every bite.

NUTRITION

410kcal
Protein
35.3g
Fat
12.2g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (173g)

3 slices Turkey Bacon (42g total)

2 ounces Low Fat Cheddar Cheese (56g)

1/4 cup Nonfat Greek Yogurt (60g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash and prick the potato with a fork, then bake it on a baking sheet for about 50-60 minutes until tender.

  • 3

    Remove the potato from the oven and let it cool slightly. Slice it in half lengthwise and carefully scoop out the inner flesh, leaving a thin border to maintain the structure.

  • 4

    In a bowl, mash the scooped potato with nonfat Greek yogurt until smooth. Stir in crumbled turkey bacon and low fat cheddar cheese, reserving a small amount of bacon and cheese for garnish.

  • 5

    Spoon the mixture back into the potato skins, ensuring they are generously filled.

  • 6

    Return the filled potatoes to the oven and bake for an additional 10-15 minutes until the cheese melts and the tops are slightly golden.

  • 7

    Garnish with the remaining bacon and cheese before serving. Enjoy your protein-packed, creamy twice-baked potatoes!