Twice Baked Potatoes with Crispy Turkey Bacon and Creamy Greek Yogurt

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

Twice Baked Potatoes with Crispy Turkey Bacon and Creamy Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Twice Baked Potatoes with Crispy Turkey Bacon and Creamy Greek Yogurt

Enjoy a satisfying twist on a classic favorite with tender, twice baked potatoes filled with a creamy blend of Greek yogurt, low‐fat cheddar and a touch of egg white for extra fluffiness. Crispy turkey bacon bits add a delicious smoky crunch to every bite, making it a comforting yet lean dish perfect for any meal.

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NUTRITION

398kcal
Protein
34.1g
Fat
9g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato

3 slices Turkey Bacon

1/3 cup Nonfat Greek Yogurt

1/4 cup Low-Fat Cheddar Cheese

1 Egg White

1 tbsp Chives (optional)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the potato with a fork and bake for about 45 minutes until tender.

  • 2

    While the potato is baking, cook the turkey bacon in a skillet over medium heat until crispy. Once cooled, crumble into small pieces.

  • 3

    Cut the baked potato in half lengthwise and carefully scoop out the flesh into a bowl, leaving a thin shell.

  • 4

    To the scooped potato, add the nonfat Greek yogurt, low-fat cheddar cheese, egg white, and crumbled turkey bacon. Season with salt, pepper, and finely chopped chives if using. Mix until well combined.

  • 5

    Spoon the mixture back into the potato shells, mounding it slightly.

  • 6

    Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes until heated through and the filling is set.

  • 7

    Serve warm and enjoy your nutritious, protein-packed meal.

Twice Baked Potatoes with Crispy Turkey Bacon and Creamy Greek Yogurt

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

Twice Baked Potatoes with Crispy Turkey Bacon and Creamy Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Twice Baked Potatoes with Crispy Turkey Bacon and Creamy Greek Yogurt

Enjoy a satisfying twist on a classic favorite with tender, twice baked potatoes filled with a creamy blend of Greek yogurt, low‐fat cheddar and a touch of egg white for extra fluffiness. Crispy turkey bacon bits add a delicious smoky crunch to every bite, making it a comforting yet lean dish perfect for any meal.

NUTRITION

398kcal
Protein
34.1g
Fat
9g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato

3 slices Turkey Bacon

1/3 cup Nonfat Greek Yogurt

1/4 cup Low-Fat Cheddar Cheese

1 Egg White

1 tbsp Chives (optional)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the potato with a fork and bake for about 45 minutes until tender.

  • 2

    While the potato is baking, cook the turkey bacon in a skillet over medium heat until crispy. Once cooled, crumble into small pieces.

  • 3

    Cut the baked potato in half lengthwise and carefully scoop out the flesh into a bowl, leaving a thin shell.

  • 4

    To the scooped potato, add the nonfat Greek yogurt, low-fat cheddar cheese, egg white, and crumbled turkey bacon. Season with salt, pepper, and finely chopped chives if using. Mix until well combined.

  • 5

    Spoon the mixture back into the potato shells, mounding it slightly.

  • 6

    Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes until heated through and the filling is set.

  • 7

    Serve warm and enjoy your nutritious, protein-packed meal.