Twice-Baked Potato with Creamy Cheese and Crispy Turkey Bacon

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

Twice-Baked Potato with Creamy Cheese and Crispy Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Twice-Baked Potato with Creamy Cheese and Crispy Turkey Bacon

Savor a delightful twist on the classic twice-baked potato. A large russet potato is baked until tender, then its creamy insides are mixed with smooth low-fat cream cheese, a touch of nonfat Greek yogurt, and perfectly crisped turkey bacon. Finished with a sprinkle of salt, pepper, and fresh chives, this dish is both satisfying and balanced.

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NUTRITION

382kcal
Protein
22.6g
Fat
7g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 large russet potato (~300g)

3 slices turkey bacon

1/4 cup low-fat cream cheese

1 tbsp nonfat plain Greek yogurt

Salt, to taste

Black pepper, to taste

1 tbsp fresh chives (optional)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prick the potato several times with a fork and bake it for about 60 minutes or until tender.

  • 3

    Allow the potato to cool slightly, then slice it in half lengthwise and carefully scoop out most of the flesh into a bowl, leaving a thin border inside the skin.

  • 4

    Mash the scooped-out potato flesh with the low-fat cream cheese and nonfat Greek yogurt. Season the mixture with a pinch of salt and black pepper, and stir in the chopped chives if desired.

  • 5

    In a skillet over medium heat, crisp the turkey bacon until fully cooked. Once cooled, crumble the bacon and fold it into the potato mixture.

  • 6

    Spoon the filling back into the potato skins, mounding it lightly.

  • 7

    Place the stuffed potatoes on a baking sheet and return them to the oven for an additional 10-15 minutes to heat through.

  • 8

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

Twice-Baked Potato with Creamy Cheese and Crispy Turkey Bacon

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

Twice-Baked Potato with Creamy Cheese and Crispy Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Twice-Baked Potato with Creamy Cheese and Crispy Turkey Bacon

Savor a delightful twist on the classic twice-baked potato. A large russet potato is baked until tender, then its creamy insides are mixed with smooth low-fat cream cheese, a touch of nonfat Greek yogurt, and perfectly crisped turkey bacon. Finished with a sprinkle of salt, pepper, and fresh chives, this dish is both satisfying and balanced.

NUTRITION

382kcal
Protein
22.6g
Fat
7g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 large russet potato (~300g)

3 slices turkey bacon

1/4 cup low-fat cream cheese

1 tbsp nonfat plain Greek yogurt

Salt, to taste

Black pepper, to taste

1 tbsp fresh chives (optional)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prick the potato several times with a fork and bake it for about 60 minutes or until tender.

  • 3

    Allow the potato to cool slightly, then slice it in half lengthwise and carefully scoop out most of the flesh into a bowl, leaving a thin border inside the skin.

  • 4

    Mash the scooped-out potato flesh with the low-fat cream cheese and nonfat Greek yogurt. Season the mixture with a pinch of salt and black pepper, and stir in the chopped chives if desired.

  • 5

    In a skillet over medium heat, crisp the turkey bacon until fully cooked. Once cooled, crumble the bacon and fold it into the potato mixture.

  • 6

    Spoon the filling back into the potato skins, mounding it lightly.

  • 7

    Place the stuffed potatoes on a baking sheet and return them to the oven for an additional 10-15 minutes to heat through.

  • 8

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