Roasted Sweet Potatoes Stuffed with Crispy Bacon, Creamy Cheddar, and Fresh Chives

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

Roasted Sweet Potatoes Stuffed with Crispy Bacon, Creamy Cheddar, and Fresh Chives

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potatoes Stuffed with Crispy Bacon, Creamy Cheddar, and Fresh Chives

Enjoy a delightful medley of soft, roasted sweet potato filled with crunchy, crispy bacon, melted creamy cheddar, a touch of velvety nonfat Greek yogurt, and a hint of fresh, aromatic chives. This dish offers a satisfying blend of textures and flavors, making it an ideal choice for a nourishing dinner that aligns perfectly with your nutrition goals.

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NUTRITION

435kcal
Protein
32.4g
Fat
20.8g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

2 slices Crispy Bacon (32g total)

1/4 cup shredded Cheddar Cheese (28g)

1/2 cup Nonfat Greek Yogurt (120g)

1 large Egg (50g)

1 tablespoon Fresh Chives (3g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly and poke several holes using a fork. Place it on a baking sheet and roast for 45-50 minutes until soft and tender.

  • 3

    While the sweet potato is roasting, cook the bacon in a skillet over medium heat until crispy. Drain on a paper towel and crumble once cooled.

  • 4

    Once the sweet potato is done, cut it in half lengthwise and gently scoop out a small portion from the center to create a well for the fillings.

  • 5

    In a small bowl, combine the crumbled bacon, shredded cheddar cheese, nonfat Greek yogurt, and the egg. Stir gently to mix; the warmth of the potato will help melt the cheese slightly and cook the egg residual heat, binding the filling.

  • 6

    Spoon the mixture back into the sweet potato halves. Return them to the oven for an additional 5-7 minutes to ensure the egg is set and the cheese is melted to perfection.

  • 7

    Remove from the oven, garnish with freshly chopped chives, and serve warm.

Roasted Sweet Potatoes Stuffed with Crispy Bacon, Creamy Cheddar, and Fresh Chives

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

Roasted Sweet Potatoes Stuffed with Crispy Bacon, Creamy Cheddar, and Fresh Chives

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potatoes Stuffed with Crispy Bacon, Creamy Cheddar, and Fresh Chives

Enjoy a delightful medley of soft, roasted sweet potato filled with crunchy, crispy bacon, melted creamy cheddar, a touch of velvety nonfat Greek yogurt, and a hint of fresh, aromatic chives. This dish offers a satisfying blend of textures and flavors, making it an ideal choice for a nourishing dinner that aligns perfectly with your nutrition goals.

NUTRITION

435kcal
Protein
32.4g
Fat
20.8g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

2 slices Crispy Bacon (32g total)

1/4 cup shredded Cheddar Cheese (28g)

1/2 cup Nonfat Greek Yogurt (120g)

1 large Egg (50g)

1 tablespoon Fresh Chives (3g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly and poke several holes using a fork. Place it on a baking sheet and roast for 45-50 minutes until soft and tender.

  • 3

    While the sweet potato is roasting, cook the bacon in a skillet over medium heat until crispy. Drain on a paper towel and crumble once cooled.

  • 4

    Once the sweet potato is done, cut it in half lengthwise and gently scoop out a small portion from the center to create a well for the fillings.

  • 5

    In a small bowl, combine the crumbled bacon, shredded cheddar cheese, nonfat Greek yogurt, and the egg. Stir gently to mix; the warmth of the potato will help melt the cheese slightly and cook the egg residual heat, binding the filling.

  • 6

    Spoon the mixture back into the sweet potato halves. Return them to the oven for an additional 5-7 minutes to ensure the egg is set and the cheese is melted to perfection.

  • 7

    Remove from the oven, garnish with freshly chopped chives, and serve warm.