Loaded Baked Potatoes with Crispy Bacon

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

Loaded Baked Potatoes with Crispy Bacon

YOUR SOLIN GENERATED RECIPE

Loaded Baked Potatoes with Crispy Bacon

Russet potato oven-baked until tender, stuffed with savory ground turkey and crispy bacon bits, then topped with cool Greek yogurt and fresh chives.

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NUTRITION

553kcal
Protein
50.5g
Fat
23.1g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

4 oz Ground turkey

2 slices Nitrate-free bacon

0.25 cup Non-fat Greek yogurt

0.5 cup Broccoli florets

1 tbsp Fresh chives

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the Russet potato clean, pierce it several times with a fork, and bake directly on the oven rack for 45-60 minutes until the skin is crisp and the center is soft.

  • 2

    While the potato bakes, place bacon slices in a cold skillet over medium heat. Cook until fat has rendered and bacon is crispy, then remove to a paper towel to drain and crumble into bits.

  • 3

    In the same skillet, drain all but a teaspoon of bacon fat. Add the ground turkey, smoked paprika, sea salt, and black pepper. Cook, breaking it up with a spatula, until browned and fully cooked through.

  • 4

    Steam the broccoli florets in a small amount of water until bright green and tender-crisp, about 3-5 minutes.

  • 5

    Slice the baked potato down the center and fluff the inside with a fork. Season the potato flesh with a pinch of salt if desired.

  • 6

    Stuff the potato with the cooked ground turkey and steamed broccoli. Top with a generous dollop of Greek yogurt, the crumbled bacon bits, and freshly chopped chives.

Loaded Baked Potatoes with Crispy Bacon

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

Loaded Baked Potatoes with Crispy Bacon

YOUR SOLIN GENERATED RECIPE

Loaded Baked Potatoes with Crispy Bacon

Russet potato oven-baked until tender, stuffed with savory ground turkey and crispy bacon bits, then topped with cool Greek yogurt and fresh chives.

NUTRITION

553kcal
Protein
50.5g
Fat
23.1g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

4 oz Ground turkey

2 slices Nitrate-free bacon

0.25 cup Non-fat Greek yogurt

0.5 cup Broccoli florets

1 tbsp Fresh chives

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the Russet potato clean, pierce it several times with a fork, and bake directly on the oven rack for 45-60 minutes until the skin is crisp and the center is soft.

  • 2

    While the potato bakes, place bacon slices in a cold skillet over medium heat. Cook until fat has rendered and bacon is crispy, then remove to a paper towel to drain and crumble into bits.

  • 3

    In the same skillet, drain all but a teaspoon of bacon fat. Add the ground turkey, smoked paprika, sea salt, and black pepper. Cook, breaking it up with a spatula, until browned and fully cooked through.

  • 4

    Steam the broccoli florets in a small amount of water until bright green and tender-crisp, about 3-5 minutes.

  • 5

    Slice the baked potato down the center and fluff the inside with a fork. Season the potato flesh with a pinch of salt if desired.

  • 6

    Stuff the potato with the cooked ground turkey and steamed broccoli. Top with a generous dollop of Greek yogurt, the crumbled bacon bits, and freshly chopped chives.