Crispy Baked Stuffed Potatoes with Lean Bacon and Sharp Cheddar

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

Crispy Baked Stuffed Potatoes with Lean Bacon and Sharp Cheddar

YOUR SOLIN GENERATED RECIPE

Crispy Baked Stuffed Potatoes with Lean Bacon and Sharp Cheddar

Enjoy a savory and satisfying dish featuring a perfectly baked potato filled with a protein-packed blend of fluffy egg whites, lean bacon crumbles, and melted sharp cheddar. This comforting recipe delivers a delightful crisp skin contrast with a creamy interior, making it an ideal meal for breakfast, lunch, or dinner.

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NUTRITION

371kcal
Protein
18.7g
Fat
14.2g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

2 slices Lean Bacon (~16g each)

1 oz Sharp Cheddar Cheese (28g)

4 Egg Whites (~33g each)

1 tbsp Nonfat Greek Yogurt (15g)

1 tbsp Fresh Chives (2g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Scrub the potato clean and pat dry.

  • 2

    Pierce the potato several times with a fork, then place it directly on the oven rack or a baking sheet. Bake for 45-60 minutes until the skin is crispy and the interior is fork-tender.

  • 3

    While the potato bakes, cook the lean bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble once cooled.

  • 4

    Once the potato is baked, cut a slit on the top and gently scoop out a small portion of the flesh, leaving a border to maintain the potato shape.

  • 5

    Mix the scooped-out potato with egg whites, crumbled bacon, and shredded sharp cheddar. Season with salt and pepper. The warmth of the potato will slightly cook the egg whites and help the cheese melt.

  • 6

    Stuff the mixture back into the potato shell, then return the stuffed potato to the oven for an additional 8-10 minutes to ensure the cheese is fully melted and the flavors meld.

  • 7

    Remove from the oven and top with a dollop of nonfat Greek yogurt and freshly chopped chives before serving.

Crispy Baked Stuffed Potatoes with Lean Bacon and Sharp Cheddar

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

Crispy Baked Stuffed Potatoes with Lean Bacon and Sharp Cheddar

YOUR SOLIN GENERATED RECIPE

Crispy Baked Stuffed Potatoes with Lean Bacon and Sharp Cheddar

Enjoy a savory and satisfying dish featuring a perfectly baked potato filled with a protein-packed blend of fluffy egg whites, lean bacon crumbles, and melted sharp cheddar. This comforting recipe delivers a delightful crisp skin contrast with a creamy interior, making it an ideal meal for breakfast, lunch, or dinner.

NUTRITION

371kcal
Protein
18.7g
Fat
14.2g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

2 slices Lean Bacon (~16g each)

1 oz Sharp Cheddar Cheese (28g)

4 Egg Whites (~33g each)

1 tbsp Nonfat Greek Yogurt (15g)

1 tbsp Fresh Chives (2g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Scrub the potato clean and pat dry.

  • 2

    Pierce the potato several times with a fork, then place it directly on the oven rack or a baking sheet. Bake for 45-60 minutes until the skin is crispy and the interior is fork-tender.

  • 3

    While the potato bakes, cook the lean bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble once cooled.

  • 4

    Once the potato is baked, cut a slit on the top and gently scoop out a small portion of the flesh, leaving a border to maintain the potato shape.

  • 5

    Mix the scooped-out potato with egg whites, crumbled bacon, and shredded sharp cheddar. Season with salt and pepper. The warmth of the potato will slightly cook the egg whites and help the cheese melt.

  • 6

    Stuff the mixture back into the potato shell, then return the stuffed potato to the oven for an additional 8-10 minutes to ensure the cheese is fully melted and the flavors meld.

  • 7

    Remove from the oven and top with a dollop of nonfat Greek yogurt and freshly chopped chives before serving.