High Protein Loaded Baked Potatoes
Elevate your dinner game with these mouthwatering High Protein Loaded Baked Potatoes—a hearty twist on a classic favorite. Perfectly baked russet potatoes serve as the ultimate vessel for a protein-packed filling made with shredded chicken, plain Greek yogurt, black beans, and broccoli. Infused with smoky paprika and a touch of heat from hot sauce, each potato is then crowned with melted cheddar cheese and fresh green onions for a beautifully balanced bite. This easy-to-make recipe is both nutritious and satisfying, taking just ten minutes to prep and offering a high-protein meal that's ready in about an hour. Whether you're fueling up after a workout or feeding a hungry family, this flavorful dish is sure to impress while keeping your health goals in check. Ideal for anyone seeking filling, high-protein comfort food with a healthy twist.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 cups chicken breast, cooked and shredded
- 1 cup plain Greek yogurt
- 1 cup cheddar cheese, shredded
- 4 pieces green onions, sliced
- 1 cup canned black beans, drained and rinsed
- 1 cup broccoli florets, cooked and chopped
- 0.5 teaspoon paprika
- 1 tablespoon hot sauce
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly, then pat them dry with a clean towel.
Poke each potato several times with a fork to allow steam to escape during baking.
Rub each potato with olive oil and sprinkle with salt and pepper.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork.
While the potatoes are baking, prepare the toppings. In a large bowl, combine the shredded chicken, Greek yogurt, black beans, broccoli, paprika, and hot sauce. Mix until well combined.
Once the potatoes are done baking, remove them from the oven and let them cool for about 5 minutes.
Cut each potato in half lengthwise, and carefully scoop out most of the flesh, leaving a small border to keep the shell intact.
Add the scooped-out potato flesh to the chicken mixture, and stir to combine.
Evenly fill each potato shell with the chicken mixture, then sprinkle with shredded cheddar cheese.
Place the filled potato shells back onto the baking sheet and return to the oven for about 10 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven, garnish with sliced green onions, and serve immediately.
Nutrition Facts
Calories |
2708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 4472 mg | 194% | |
| Total Carbohydrate | 227.1 g | 83% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 20.3 g | ||
| Protein | 250.2 g | 500% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1465 mg | 113% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 7115 mg | 151% | |
*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.
