High Protein Cheesy Stuffed Potatoes
Elevate your comfort food game with these High Protein Cheesy Stuffed Potatoes—an irresistible blend of creamy textures and bold flavors packed with nutritional goodness. Perfectly baked russet potatoes serve as the hearty base, while a protein-rich filling of cottage cheese, diced chicken breast, and Greek yogurt makes this recipe as satisfying as it is nourishing. Enhanced with shredded cheddar cheese, fresh green onions, and a hint of garlic powder, each stuffed potato is topped to bubbly perfection before being crowned with vibrant chives for a fresh finish. Ideal for meal prepping, weeknight dinners, or entertaining guests, this recipe combines indulgence with wholesome balance in just 20 minutes of prep time. Boost your dinner menu with this savory, high-protein twist on classic stuffed potatoes!
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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
- 1 cup chicken breast, cooked and finely diced
- 1 cup cheddar cheese, shredded
- 0.25 cup green onion, chopped
- 1 teaspoon garlic powder
- 0.5 cup Greek yogurt
- 2 tablespoons chives, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly under running water to remove any dirt.
Dry the potatoes and pierce each one several times with a fork to allow steam to escape.
Rub the potatoes with olive oil and sprinkle with salt and pepper.
Place the potatoes directly on the oven rack or on a baking sheet and bake for 50-60 minutes until they are tender and easily pierced with a fork.
While the potatoes are baking, prepare the filling: In a bowl, combine the cottage cheese, diced chicken, half of the cheddar cheese, green onion, garlic powder, and Greek yogurt. Mix until well combined.
Once the potatoes are cooked, remove them from the oven and allow them to cool slightly for about 5 minutes.
Cut each potato in half lengthwise and carefully scoop out the majority of the flesh into a bowl, leaving a small border of potato attached to the skin to maintain its shape.
Mash the scooped-out potato flesh slightly with a fork and add it to the protein mixture. Stir until evenly combined.
Fill the potato skins with the prepared mixture, pressing down slightly to pack the filling.
Top each stuffed potato half with the remaining shredded cheddar cheese.
Return the filled potatoes to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped chives before serving.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 5.1 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 338 mg | 26% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1945 mg | 41% | |
*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.
