High Protein Cheesy Baked Potatoes
Indulge in these High Protein Cheesy Baked Potatoes, a nutritious and comforting twist on a classic side dish! Packed with creamy cottage cheese, tangy Greek yogurt, and melty cheddar, these loaded potatoes are a protein powerhouse that’s perfect for any meal. The crispy russet potato skins are filled with a rich mixture of mashed potato, crumbled bacon, and a hint of garlic powder, then baked to golden perfection for a satisfying, bubbly finish. With just 15 minutes of prep time and easy-to-follow directions, this recipe transforms a humble baked potato into a savory main course or a crowd-pleasing side. Garnish with fresh green onions for a pop of flavor and color, and serve hot for a dish that’s as nutritious as it is delicious. Perfect for busy weeknights or as a hearty addition to your dinner table!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cottage cheese
- 0.5 cup plain Greek yogurt
- 1 cup shredded cheddar cheese
- 2 green onions, chopped
- 0.5 cup cooked and crumbled bacon
- 0.5 teaspoon garlic powder
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly. Pat them dry with a kitchen towel.
Pierce each potato several times with a fork to allow steam to escape during baking.
Rub each potato with olive oil and sprinkle them evenly with half of the salt and pepper.
Place the potatoes directly on the oven rack and bake for 60 minutes, or until tender when pierced with a fork.
While the potatoes are baking, in a large bowl, combine the cottage cheese, Greek yogurt, half of the cheddar cheese, green onions, bacon, garlic powder, and the remaining salt and pepper.
Once the potatoes are done, remove them from the oven and let them cool for about 5 minutes.
Cut a lengthwise slit in the top of each potato and gently squeeze the ends to open.
Scoop out most of the flesh into the bowl with the cheese mixture, leaving the skins intact for filling.
Mash the potato flesh with the cheese mixture until well combined and creamy.
Spoon the filling back into the potato skins, dividing it evenly among them.
Sprinkle the remaining cheddar cheese on top of the filled potatoes.
Place the filled potatoes on a baking sheet and return them to the oven.
Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Serve the high protein cheesy baked potatoes hot, garnished with extra chopped green onions if desired.
Nutrition Facts
Calories |
2886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 5886 mg | 256% | |
| Total Carbohydrate | 304.1 g | 111% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 36.2 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1344 mg | 103% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 7993 mg | 170% | |
*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.
