Crispy Baked Potato with High-Protein Veggie Toppings

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

Crispy Baked Potato with High-Protein Veggie Toppings

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potato with High-Protein Veggie Toppings

Enjoy a beautifully crisp baked potato topped with a vibrant, high-protein mix of Greek yogurt, steamed edamame, chickpeas, and fresh veggies. This dish combines the warm, comforting texture of a baked potato with the refreshing, tangy kick of creamy Greek yogurt and the crunch of edamame, making it a satisfying and balanced meal at any time of day.

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NUTRITION

445kcal
Protein
32.6g
Fat
9.5g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Baking Potato (150g)

170g Nonfat Greek Yogurt

0.5 cup Boiled Edamame (75g)

0.25 cup Boiled Chickpeas (50g)

0.25 cup Diced Fresh Tomato (40g)

1 tablespoon Chopped Green Onion

1 teaspoon Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Scrub the baking potato thoroughly, pat dry, and prick it several times with a fork.

  • 3

    Rub the potato with olive oil, sprinkle with salt and pepper, and place it directly on the oven rack or on a baking tray.

  • 4

    Bake for about 45-50 minutes until the skin is crispy and the inside is tender.

  • 5

    While the potato is baking, prepare the toppings by combining the nonfat Greek yogurt, boiled edamame, boiled chickpeas, diced tomato, and chopped green onion in a bowl. Season the mixture with a pinch of salt and black pepper.

  • 6

    Once the potato is baked, slice it open and fluff the interior with a fork.

  • 7

    Spoon the high-protein veggie topping generously over the potato.

  • 8

    Serve immediately and enjoy your balanced, nutrient-packed meal.

Crispy Baked Potato with High-Protein Veggie Toppings

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

Crispy Baked Potato with High-Protein Veggie Toppings

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potato with High-Protein Veggie Toppings

Enjoy a beautifully crisp baked potato topped with a vibrant, high-protein mix of Greek yogurt, steamed edamame, chickpeas, and fresh veggies. This dish combines the warm, comforting texture of a baked potato with the refreshing, tangy kick of creamy Greek yogurt and the crunch of edamame, making it a satisfying and balanced meal at any time of day.

NUTRITION

445kcal
Protein
32.6g
Fat
9.5g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Baking Potato (150g)

170g Nonfat Greek Yogurt

0.5 cup Boiled Edamame (75g)

0.25 cup Boiled Chickpeas (50g)

0.25 cup Diced Fresh Tomato (40g)

1 tablespoon Chopped Green Onion

1 teaspoon Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Scrub the baking potato thoroughly, pat dry, and prick it several times with a fork.

  • 3

    Rub the potato with olive oil, sprinkle with salt and pepper, and place it directly on the oven rack or on a baking tray.

  • 4

    Bake for about 45-50 minutes until the skin is crispy and the inside is tender.

  • 5

    While the potato is baking, prepare the toppings by combining the nonfat Greek yogurt, boiled edamame, boiled chickpeas, diced tomato, and chopped green onion in a bowl. Season the mixture with a pinch of salt and black pepper.

  • 6

    Once the potato is baked, slice it open and fluff the interior with a fork.

  • 7

    Spoon the high-protein veggie topping generously over the potato.

  • 8

    Serve immediately and enjoy your balanced, nutrient-packed meal.