YOUR SOLIN GENERATED RECIPE
Twice-Baked Potato with Crispy Turkey Bacon, Melted Cheddar, and Fresh Scallions
Enjoy a comforting and protein-packed dish featuring a fluffy twice-baked potato loaded with crispy turkey bacon, melted sharp cheddar, and a refreshing sprinkle of fresh scallions. This dish offers a satisfying balance of velvety potato, savory bacon, and a creamy, tangy kick from Greek yogurt, perfect for any meal of the day.
INGREDIENTS
1 medium Russet Potato (~150g)
3 slices Turkey Bacon (~51g total)
1/4 cup shredded Cheddar Cheese (~28g)
1/2 cup Nonfat Greek Yogurt (~120g)
2 tablespoons Fresh Scallions
Salt & Pepper, to taste
PREPARATION
Preheat your oven to 400°F. Scrub the potato clean, then pierce it several times with a fork.
Bake the potato on a baking sheet for 45-50 minutes or until tender when pierced with a fork.
While the potato is baking, cook the turkey bacon in a skillet over medium heat until crispy. Remove from the skillet and crumble once cool.
When the potato is done, let it cool slightly. Slice it in half lengthwise and scoop out the center into a bowl, leaving a thin shell.
Mash the scooped potato with nonfat Greek yogurt, salt, and pepper. Stir in half of the crumbled turkey bacon and shredded cheddar cheese.
Spoon the mashed mixture back into the potato shells, top with the remaining cheddar cheese and bacon.
Return the filled potatoes to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped scallions and serve warm.