Twice-Baked Potatoes with Creamy Cheese and Crispy Bacon

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

Twice-Baked Potatoes with Creamy Cheese and Crispy Bacon

YOUR SOLIN GENERATED RECIPE

Twice-Baked Potatoes with Creamy Cheese and Crispy Bacon

Enjoy a comforting dish that transforms a classic baked potato into a deliciously creamy and crispy meal. The tender potato is scooped out and mixed with a blend of reduced-fat cream cheese, sharp cheddar, nonfat Greek yogurt, and turkey bacon bits, then baked again to perfection. This dish strikes a balance between creamy richness and savory crunch, perfect for breakfast, lunch, or dinner.

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NUTRITION

508kcal
Protein
33.6g
Fat
20.2g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

2 ounces Reduced-Fat Cream Cheese (56g)

1/4 cup shredded Cheddar Cheese (28g)

1/3 cup Nonfat Greek Yogurt (80g)

2 slices Turkey Bacon (40g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Bake the whole russet potato for 45-60 minutes until tender. Let it cool slightly.

  • 3

    Cut the potato in half lengthwise and gently scoop out the flesh into a bowl, leaving a thin shell.

  • 4

    To the potato flesh, add the reduced-fat cream cheese, shredded cheddar cheese, and nonfat Greek yogurt. Mix until smooth and well combined.

  • 5

    Crisp the turkey bacon in a pan over medium heat, then chop it into small bits and fold into the mixture.

  • 6

    Spoon the filling back into the potato shells, mounding it slightly.

  • 7

    Place the filled potato halves on a baking sheet and return them to the oven. Bake for an additional 10-15 minutes to meld the flavors and achieve a slight golden top.

  • 8

    Serve warm and enjoy your protein-packed, comforting twice-baked potato.

Twice-Baked Potatoes with Creamy Cheese and Crispy Bacon

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

Twice-Baked Potatoes with Creamy Cheese and Crispy Bacon

YOUR SOLIN GENERATED RECIPE

Twice-Baked Potatoes with Creamy Cheese and Crispy Bacon

Enjoy a comforting dish that transforms a classic baked potato into a deliciously creamy and crispy meal. The tender potato is scooped out and mixed with a blend of reduced-fat cream cheese, sharp cheddar, nonfat Greek yogurt, and turkey bacon bits, then baked again to perfection. This dish strikes a balance between creamy richness and savory crunch, perfect for breakfast, lunch, or dinner.

NUTRITION

508kcal
Protein
33.6g
Fat
20.2g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

2 ounces Reduced-Fat Cream Cheese (56g)

1/4 cup shredded Cheddar Cheese (28g)

1/3 cup Nonfat Greek Yogurt (80g)

2 slices Turkey Bacon (40g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Bake the whole russet potato for 45-60 minutes until tender. Let it cool slightly.

  • 3

    Cut the potato in half lengthwise and gently scoop out the flesh into a bowl, leaving a thin shell.

  • 4

    To the potato flesh, add the reduced-fat cream cheese, shredded cheddar cheese, and nonfat Greek yogurt. Mix until smooth and well combined.

  • 5

    Crisp the turkey bacon in a pan over medium heat, then chop it into small bits and fold into the mixture.

  • 6

    Spoon the filling back into the potato shells, mounding it slightly.

  • 7

    Place the filled potato halves on a baking sheet and return them to the oven. Bake for an additional 10-15 minutes to meld the flavors and achieve a slight golden top.

  • 8

    Serve warm and enjoy your protein-packed, comforting twice-baked potato.