Crispy Baked Potatoes with Savory Lean Bacon and Creamy Greek Yogurt Topping

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

Crispy Baked Potatoes with Savory Lean Bacon and Creamy Greek Yogurt Topping

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potatoes with Savory Lean Bacon and Creamy Greek Yogurt Topping

Enjoy a wholesome balance of crispy baked potato topped with savory lean turkey bacon, a dollop of creamy nonfat Greek yogurt, and a perfectly poached egg. This dish combines satisfying textures and flavors for a comforting meal that provides protein, fiber, and a burst of freshness from green onions.

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NUTRITION

360kcal
Protein
31.3g
Fat
10g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

3 slices Lean Turkey Bacon (~84g)

150g Nonfat Greek Yogurt

1 large Egg (~50g)

2 tbsp Green Onions

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash the potato thoroughly and dry it. Prick with a fork a few times to allow steam to escape.

  • 3

    Place the potato on a baking sheet and bake for about 45-55 minutes until the skin is crispy and the inside is tender.

  • 4

    While the potato bakes, heat a non-stick skillet over medium heat and cook the turkey bacon until it becomes crispy. Once cooked, chop it into bite-sized pieces.

  • 5

    In a small pot, poach the egg by simmering water and gently cracking the egg into the water. Allow it to cook for about 3-4 minutes for a soft yolk.

  • 6

    Once the potato is baked, cut a slit on the top and gently fluff the inside with a fork.

  • 7

    Top the potato with the crispy turkey bacon, a generous dollop of nonfat Greek yogurt, and carefully place the poached egg on top.

  • 8

    Garnish with chopped green onions and serve warm.

Crispy Baked Potatoes with Savory Lean Bacon and Creamy Greek Yogurt Topping

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

Crispy Baked Potatoes with Savory Lean Bacon and Creamy Greek Yogurt Topping

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potatoes with Savory Lean Bacon and Creamy Greek Yogurt Topping

Enjoy a wholesome balance of crispy baked potato topped with savory lean turkey bacon, a dollop of creamy nonfat Greek yogurt, and a perfectly poached egg. This dish combines satisfying textures and flavors for a comforting meal that provides protein, fiber, and a burst of freshness from green onions.

NUTRITION

360kcal
Protein
31.3g
Fat
10g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

3 slices Lean Turkey Bacon (~84g)

150g Nonfat Greek Yogurt

1 large Egg (~50g)

2 tbsp Green Onions

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash the potato thoroughly and dry it. Prick with a fork a few times to allow steam to escape.

  • 3

    Place the potato on a baking sheet and bake for about 45-55 minutes until the skin is crispy and the inside is tender.

  • 4

    While the potato bakes, heat a non-stick skillet over medium heat and cook the turkey bacon until it becomes crispy. Once cooked, chop it into bite-sized pieces.

  • 5

    In a small pot, poach the egg by simmering water and gently cracking the egg into the water. Allow it to cook for about 3-4 minutes for a soft yolk.

  • 6

    Once the potato is baked, cut a slit on the top and gently fluff the inside with a fork.

  • 7

    Top the potato with the crispy turkey bacon, a generous dollop of nonfat Greek yogurt, and carefully place the poached egg on top.

  • 8

    Garnish with chopped green onions and serve warm.