Baked Stuffed Potatoes with Crispy Bacon and Creamy Cheese

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

Baked Stuffed Potatoes with Crispy Bacon and Creamy Cheese

YOUR SOLIN GENERATED RECIPE

Baked Stuffed Potatoes with Crispy Bacon and Creamy Cheese

Enjoy a hearty baked potato filled with a luscious blend of nonfat cottage cheese, creamy Greek yogurt, and egg white, accented with crispy turkey bacon and a touch of low‐fat cheddar. This dish balances comforting flavors with a protein boost, perfect for a filling yet light meal.

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NUTRITION

384kcal
Protein
32.7g
Fat
7.8g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (173g)

2 slices Turkey Bacon (56g total)

1/4 cup Nonfat Cottage Cheese (62g)

1/4 cup Nonfat Greek Yogurt (61g)

1 oz Low-Fat Cheddar Cheese (28g)

1 large Egg White (33g)

1 tbsp Fresh Chives

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the russet potato thoroughly and prick several times with a fork. Bake directly on the oven rack or on a baking sheet for about 45-50 minutes until tender.

  • 3

    While the potato bakes, cook the turkey bacon in a skillet over medium heat until crispy. Once cooked, chop or crumble the bacon into small pieces.

  • 4

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

  • 5

    To the scooped potato, add the nonfat cottage cheese, nonfat Greek yogurt, egg white, and low-fat cheddar cheese. Mix thoroughly until creamy. Season the mixture with salt, pepper, and chopped fresh chives.

  • 6

    Spoon the filling back into the potato shells. Top the stuffed potatoes with the crispy turkey bacon pieces.

  • 7

    Optional: Place the stuffed potatoes back in the oven for 5 more minutes for extra warmth and for the cheese to meld into the filling.

Baked Stuffed Potatoes with Crispy Bacon and Creamy Cheese

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

Baked Stuffed Potatoes with Crispy Bacon and Creamy Cheese

YOUR SOLIN GENERATED RECIPE

Baked Stuffed Potatoes with Crispy Bacon and Creamy Cheese

Enjoy a hearty baked potato filled with a luscious blend of nonfat cottage cheese, creamy Greek yogurt, and egg white, accented with crispy turkey bacon and a touch of low‐fat cheddar. This dish balances comforting flavors with a protein boost, perfect for a filling yet light meal.

NUTRITION

384kcal
Protein
32.7g
Fat
7.8g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (173g)

2 slices Turkey Bacon (56g total)

1/4 cup Nonfat Cottage Cheese (62g)

1/4 cup Nonfat Greek Yogurt (61g)

1 oz Low-Fat Cheddar Cheese (28g)

1 large Egg White (33g)

1 tbsp Fresh Chives

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the russet potato thoroughly and prick several times with a fork. Bake directly on the oven rack or on a baking sheet for about 45-50 minutes until tender.

  • 3

    While the potato bakes, cook the turkey bacon in a skillet over medium heat until crispy. Once cooked, chop or crumble the bacon into small pieces.

  • 4

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

  • 5

    To the scooped potato, add the nonfat cottage cheese, nonfat Greek yogurt, egg white, and low-fat cheddar cheese. Mix thoroughly until creamy. Season the mixture with salt, pepper, and chopped fresh chives.

  • 6

    Spoon the filling back into the potato shells. Top the stuffed potatoes with the crispy turkey bacon pieces.

  • 7

    Optional: Place the stuffed potatoes back in the oven for 5 more minutes for extra warmth and for the cheese to meld into the filling.