YOUR SOLIN GENERATED RECIPE
Crispy Bacon-Cheddar Stuffed Potatoes
Baked Russet potatoes stuffed with a savory mix of fluffy egg whites, sharp cheddar, and crispy bacon for a satisfyingly crunchy finish.
INGREDIENTS
1 large Russet potato
1.5 slices Center-cut bacon
0.75 oz Sharp cheddar cheese
0.5 cup Liquid egg whites
0.25 cup Nonfat Greek yogurt
2 tbsp Green onions
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F and thoroughly scrub the Russet potato before pricking it several times with a fork.
Place the potato directly on the oven rack and bake for 45 to 50 minutes until the center is tender when pierced.
While the potato bakes, cook the bacon in a skillet over medium heat until it reaches a perfect crispness, then drain and crumble.
Slice the baked potato in half lengthwise and carefully scoop the flesh into a bowl, leaving a thin layer to support the skin.
Mash the potato flesh with liquid egg whites, half of the cheddar cheese, sea salt, black pepper, and garlic powder until well combined.
Spoon the mixture back into the potato skins and return to the oven for 12 minutes until the filling is set and fluffy.
Top with the remaining cheddar cheese, crumbled bacon, a dollop of Greek yogurt, and fresh green onions before serving.