High Protein BBQ Potatoes
Elevate your comfort food game with these irresistible High Protein BBQ Potatoes, the perfect blend of flavor, nutrition, and indulgence. These oven-baked russet potatoes boast crispy skins and fluffy centers, generously stuffed with a smoky BBQ chickpea and quinoa filling that's packed with plant-based protein. Smoked paprika and tangy BBQ sauce create a bold, savory flavor, while a gooey layer of melted cheddar cheese adds a rich, satisfying finish. Topped with a dollop of creamy sour cream and fresh green onions, each bite is a delightful balance of hearty and fresh. Whether you're looking for a filling weeknight dinner or a game-day favorite, these loaded potatoes are an easy, healthy, and delicious meal option. Perfect for anyone seeking high-protein vegetarian recipes or creative ways to enjoy classic comfort food!
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Recipe Information
Ingredients
- 4 pieces medium-sized russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 teaspoon smoked paprika
- 0.5 cup BBQ sauce
- 1 cup cooked quinoa
- 1 cup shredded cheddar cheese
- 2 stalks green onions, sliced
- 0.5 cup sour cream
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes thoroughly, then dry them with a clean towel.
Poke each potato a few times with a fork, rub them with 1 tablespoon of olive oil, and sprinkle with salt.
Place potatoes directly on the middle oven rack and bake for 45-50 minutes, or until the insides are soft and the skins are crispy.
While the potatoes are baking, prepare the protein topping. In a medium skillet over medium heat, add the remaining 1 tablespoon of olive oil.
Add the drained chickpeas to the skillet and season with smoked paprika and black pepper. Cook and stir for about 5 minutes until chickpeas are slightly crispy.
Add the BBQ sauce to the chickpeas, reduce heat to low, and allow to simmer for 5 minutes.
Stir the cooked quinoa into the chickpea mixture and remove from heat.
Once the potatoes are done, remove them from the oven and let them cool slightly for easier handling.
Slice each potato open lengthwise, fluff the insides with a fork, and create a slight well in the center.
Divide the chickpea and quinoa mixture evenly among the potatoes, pressing gently into the center of each.
Sprinkle shredded cheddar cheese over each stuffed potato and return to the oven for about 5 minutes, or until the cheese is melted and bubbly.
Remove from oven and top each with a dollop of sour cream, followed by a sprinkle of sliced green onions.
Serve immediately for a hearty and high-protein meal.
Nutrition Facts
Calories |
2681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 5452 mg | 237% | |
| Total Carbohydrate | 352.6 g | 128% | |
| Dietary Fiber | 61.9 g | 221% | |
| Total Sugars | 66.5 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1384 mg | 106% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 5766 mg | 123% | |
*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.
