Twice-Baked Potato with Crispy Lean Bacon and Creamy Cheesy Filling

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

Twice-Baked Potato with Crispy Lean Bacon and Creamy Cheesy Filling

YOUR SOLIN GENERATED RECIPE

Twice-Baked Potato with Crispy Lean Bacon and Creamy Cheesy Filling

Savor a comforting twist on the classic twice-baked potato. A perfectly baked medium russet is scooped out and mixed with a rich blend of reduced-fat cheddar, tangy nonfat Greek yogurt, and protein-packed low-fat cottage cheese, then folded with crispy lean turkey bacon. Finished under a sprinkle of fresh chives, this dish delivers satisfying creaminess and a delightful crunch.

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NUTRITION

329kcal
Protein
24.6g
Fat
8g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

4 slices Turkey Bacon (~20g each)

1/4 cup Reduced-Fat Cheddar Cheese (~28g)

1 tbsp Nonfat Greek Yogurt (~15g)

1/3 cup Low-Fat Cottage Cheese (~75g)

1 tbsp Chives

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Bake the potato in its skin until tender, about 45-60 minutes. Allow it to cool slightly.

  • 3

    Cut the top off the potato and scoop out the insides into a bowl, leaving a thin shell for stability.

  • 4

    Chop the scooped potato and mix in the reduced-fat cheddar cheese, nonfat Greek yogurt, low-fat cottage cheese, salt, and pepper.

  • 5

    Crisp the turkey bacon in a skillet until crunchy, then crumble it into the potato mixture.

  • 6

    Spoon the creamy mixture back into the potato shell, mounding it slightly on top.

  • 7

    Return the stuffed potato to the oven and bake for an additional 10-15 minutes until heated through and the cheese begins to melt.

  • 8

    Garnish with fresh chives before serving.

Twice-Baked Potato with Crispy Lean Bacon and Creamy Cheesy Filling

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

Twice-Baked Potato with Crispy Lean Bacon and Creamy Cheesy Filling

YOUR SOLIN GENERATED RECIPE

Twice-Baked Potato with Crispy Lean Bacon and Creamy Cheesy Filling

Savor a comforting twist on the classic twice-baked potato. A perfectly baked medium russet is scooped out and mixed with a rich blend of reduced-fat cheddar, tangy nonfat Greek yogurt, and protein-packed low-fat cottage cheese, then folded with crispy lean turkey bacon. Finished under a sprinkle of fresh chives, this dish delivers satisfying creaminess and a delightful crunch.

NUTRITION

329kcal
Protein
24.6g
Fat
8g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

4 slices Turkey Bacon (~20g each)

1/4 cup Reduced-Fat Cheddar Cheese (~28g)

1 tbsp Nonfat Greek Yogurt (~15g)

1/3 cup Low-Fat Cottage Cheese (~75g)

1 tbsp Chives

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Bake the potato in its skin until tender, about 45-60 minutes. Allow it to cool slightly.

  • 3

    Cut the top off the potato and scoop out the insides into a bowl, leaving a thin shell for stability.

  • 4

    Chop the scooped potato and mix in the reduced-fat cheddar cheese, nonfat Greek yogurt, low-fat cottage cheese, salt, and pepper.

  • 5

    Crisp the turkey bacon in a skillet until crunchy, then crumble it into the potato mixture.

  • 6

    Spoon the creamy mixture back into the potato shell, mounding it slightly on top.

  • 7

    Return the stuffed potato to the oven and bake for an additional 10-15 minutes until heated through and the cheese begins to melt.

  • 8

    Garnish with fresh chives before serving.