High Protein Baked Golden Potato
Elevate your baked potato game with this enticing recipe for High Protein Baked Golden Potato! Perfectly roasted golden potatoes serve as the base for a hearty, nutrient-packed filling of creamy cottage cheese, crispy roasted chickpeas, and a trio of melted cheeses—mozzarella, parmesan, and cottage—creating a symphony of rich, savory flavors. Fresh rosemary, garlic powder, and a drizzle of olive oil add aromatic depth, while green onions provide a pop of color and brightness. Carefully assembled and baked to golden perfection, this protein-rich dish is satisfying, wholesome, and ideal for a nourishing dinner or lunch. Whether you're looking for a vegetarian option or simply a delicious twist on classic baked potatoes, this recipe is sure to impress!
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Recipe Information
Ingredients
- 4 large golden potatoes
- 1 can (15 oz) chickpeas
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup parmesan cheese, grated
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons green onions, chopped
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the golden potatoes thoroughly, then pierce each potato several times with a fork.
Place the potatoes on a baking sheet lined with foil and bake them in the preheated oven for about 45-50 minutes or until tender and cooked through.
While the potatoes bake, rinse and drain the chickpeas. In a bowl, mix the chickpeas with 1 tablespoon of olive oil, rosemary, garlic powder, salt, and black pepper.
Spread the chickpeas on another baking sheet and roast them in the oven for the last 20 minutes of the potato baking time. Stir occasionally to ensure even cooking.
Once the potatoes and chickpeas are done, remove them from the oven. Allow the potatoes to cool slightly, then cut each in half lengthwise and carefully scoop out the insides, leaving a thin layer of potato flesh inside the skin.
In a mixing bowl, combine the scooped-out potato, roasted chickpeas, cottage cheese, half of the shredded mozzarella cheese, and half of the parmesan cheese. Mix until thoroughly combined.
Fill each potato skin with the potato and chickpea mixture, mounding it slightly.
Sprinkle the remaining mozzarella and parmesan cheeses over the filled potatoes.
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
Drizzle the remaining 1 tablespoon of olive oil over the baked potatoes and garnish with chopped green onions before serving.
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 3206 mg | 139% | |
| Total Carbohydrate | 305.7 g | 111% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 46.4 g | ||
| Protein | 114.4 g | 229% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1627 mg | 125% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4480 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
