Twice Baked 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.

Twice Baked Potatoes with Crispy Bacon and Creamy Cheese

YOUR SOLIN GENERATED RECIPE

Twice Baked Potatoes with Crispy Bacon and Creamy Cheese

Enjoy these hearty twice baked potatoes that combine the comforting texture of a fluffy potato with the savory crunch of crispy bacon, melted creamy cheese, and a boost of protein from egg whites. Each bite delivers a delightful mix of flavors, making this dish a versatile option for breakfast, lunch, or dinner.

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NUTRITION

432kcal
Protein
31.3g
Fat
16g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~173g)

2 slices Bacon (cooked ~16g total)

1 ounce Cheddar Cheese (~28g)

3 Egg Whites (~99g total)

2 tablespoons Reduced-Fat Greek Yogurt (~30g)

2 tablespoons Green Onions (~10g)

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 for about 45-50 minutes until tender.

  • 3

    Once baked, let the potato cool slightly. Cut it in half lengthwise and scoop out most of the flesh into a mixing bowl, leaving a thin layer inside the skin for structure.

  • 4

    Mash the scooped potato with the reduced-fat Greek yogurt, egg whites, salt, and pepper until smooth. Stir in half of the shredded cheddar cheese and chopped green onions.

  • 5

    Crisp the bacon in a skillet until golden, then crumble it into small pieces. Fold the bacon into the potato mixture.

  • 6

    Spoon the filling back into the potato skins, mounding it on top. Sprinkle the remaining cheddar cheese over the filling.

  • 7

    Place the stuffed potatoes on a baking sheet and return them to the oven for another 10-15 minutes, until the cheese is melted and slightly golden.

  • 8

    Garnish with extra green onions if desired and serve warm.

Twice Baked 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.

Twice Baked Potatoes with Crispy Bacon and Creamy Cheese

YOUR SOLIN GENERATED RECIPE

Twice Baked Potatoes with Crispy Bacon and Creamy Cheese

Enjoy these hearty twice baked potatoes that combine the comforting texture of a fluffy potato with the savory crunch of crispy bacon, melted creamy cheese, and a boost of protein from egg whites. Each bite delivers a delightful mix of flavors, making this dish a versatile option for breakfast, lunch, or dinner.

NUTRITION

432kcal
Protein
31.3g
Fat
16g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~173g)

2 slices Bacon (cooked ~16g total)

1 ounce Cheddar Cheese (~28g)

3 Egg Whites (~99g total)

2 tablespoons Reduced-Fat Greek Yogurt (~30g)

2 tablespoons Green Onions (~10g)

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 for about 45-50 minutes until tender.

  • 3

    Once baked, let the potato cool slightly. Cut it in half lengthwise and scoop out most of the flesh into a mixing bowl, leaving a thin layer inside the skin for structure.

  • 4

    Mash the scooped potato with the reduced-fat Greek yogurt, egg whites, salt, and pepper until smooth. Stir in half of the shredded cheddar cheese and chopped green onions.

  • 5

    Crisp the bacon in a skillet until golden, then crumble it into small pieces. Fold the bacon into the potato mixture.

  • 6

    Spoon the filling back into the potato skins, mounding it on top. Sprinkle the remaining cheddar cheese over the filling.

  • 7

    Place the stuffed potatoes on a baking sheet and return them to the oven for another 10-15 minutes, until the cheese is melted and slightly golden.

  • 8

    Garnish with extra green onions if desired and serve warm.