YOUR SOLIN GENERATED RECIPE
Crispy Baked Stuffed Potatoes with Lean Bacon and Savory Cheese
Enjoy a deliciously crispy baked potato loaded with lean turkey bacon, savory reduced fat cheddar, and a cooling dollop of nonfat Greek yogurt. This dish offers a delightful balance of textures and flavors that make it an ideal meal for breakfast, lunch, or dinner.
INGREDIENTS
1 medium Russet Potato (150g)
3 slices Turkey Bacon (approx 21g total)
1/2 cup Reduced Fat Cheddar Cheese (56g)
1/2 cup Nonfat Plain Greek Yogurt (120g)
1 tbsp Fresh Chives (optional, 3g)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (204°C). Scrub the potato clean and pat dry.
Poke several holes in the potato with a fork, then rub lightly with olive oil (optional) and sprinkle with salt.
Place the potato directly on the oven rack or on a baking tray and bake for about 45-55 minutes until the skin is crispy and the inside is soft.
While the potato is baking, cook the turkey bacon in a non-stick pan over medium heat until crispy. Remove and crumble into bite-sized pieces.
Once the potato is done, slice it open lengthwise and gently scoop out a portion of the flesh to create a cavity, leaving a border around the edges.
Mix the scooped potato with the crumbled bacon and reduced fat cheddar cheese, then spoon the mixture back into the potato, or sprinkle the bacon and cheese on top.
Return the stuffed potato to the oven for an additional 5 minutes to melt the cheese slightly.
Remove from the oven and top with a dollop of nonfat plain Greek yogurt. Garnish with chopped fresh chives and season with salt and pepper to taste.
Serve immediately and enjoy your balanced, savory meal.