High Protein Baked Potato with Cheese and Bacon
Elevate your comfort food game with this High Protein Baked Potato with Cheese and Bacon—a hearty, flavorful dish that's as nutritious as it is indulgent. Featuring classic russet potatoes baked to perfection and filled with a creamy blend of cottage cheese, tangy Greek yogurt, and sharp cheddar, this recipe delivers a protein-packed twist on a beloved favorite. Crispy crumbled bacon and fresh green onions take each loaded potato to the next level, adding irresistible texture and bold flavor. Perfectly golden and bubbly from the oven, these stuffed potatoes are ideal for a filling weeknight dinner or as a crowd-pleasing option at your next gathering. Ready in just over an hour, this high-protein meal is both satisfying and easy to prepare—be sure to serve them hot for ultimate cheesy perfection!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 8 pieces bacon strips
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- 3 stalks green onions
- 1 cup Greek yogurt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash the russet potatoes thoroughly and pat them dry using a towel.
Pierce each potato several times with a fork to allow steam to escape during baking.
Rub each potato with olive oil and sprinkle with salt to taste.
Place the potatoes on a baking sheet and bake them in the preheated oven for 50 to 60 minutes, or until they are tender when pierced with a fork.
Meanwhile, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Once cooled, crumble it into small pieces.
Slice the green onions into thin rounds and set aside.
When the potatoes are done, remove them from the oven and let them cool slightly so they can be handled.
Cut each potato in half lengthwise and carefully scoop out most of the potato flesh into a mixing bowl, leaving about a 1/4-inch shell.
To the bowl with the scooped-out potato flesh, add the cottage cheese, Greek yogurt, black pepper, and half of the shredded cheddar cheese. Mix until well combined.
Spoon the mixture back into the potato shells and place them back on the baking sheet.
Sprinkle the remaining cheddar cheese on top of each potato half.
Return the potatoes to the oven and bake for an additional 10 minutes, or until the cheese has melted and is bubbly.
Remove the potatoes from the oven and top each with crumbled bacon and sliced green onions.
Serve immediately while hot and enjoy your high-protein baked potatoes!
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 4924 mg | 214% | |
| Total Carbohydrate | 302.1 g | 110% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 39.6 g | ||
| Protein | 119.0 g | 238% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1316 mg | 101% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 7593 mg | 162% | |
*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.
