High Protein Twice Baked Potato
Elevate your comfort food game with this High Protein Twice Baked Potato recipe, a wholesome twist on a classic favorite. Packed with protein-rich ingredients like Greek yogurt, low-fat cottage cheese, shredded chicken breast, and melted cheddar cheese, these potatoes are as nutritious as they are indulgent. Perfectly seasoned with paprika, salt, and pepper, each bite offers a satisfying mix of creamy, cheesy goodness and tender baked potato. The recipe is quick to prep, oven-baked to perfection, and topped with a sprinkle of fresh green onions, making it ideal for a hearty dinner or a protein-loaded post-workout meal. Whether you're seeking a healthier take on twice baked potatoes or need a delicious and filling dish, this recipe ticks all the boxes!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 teaspoons olive oil
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup plain Greek yogurt
- 0.75 cups low-fat cottage cheese
- 0.5 cups shredded cheddar cheese
- 1 cup cooked chicken breast, shredded
- 2 pieces green onions, finely sliced
- 0.25 teaspoons paprika
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly, then dry them. Use a fork to poke each potato a few times to allow steam to escape during cooking.
Rub the potatoes with olive oil and sprinkle with salt. Place them on a baking sheet and bake for 45 minutes to 1 hour, or until tender when pierced with a fork.
Once the potatoes are cooked, remove them from the oven and let them cool for 10 minutes, or until they are safe to handle.
Carefully slice off the top third of each potato lengthwise. Scoop out the insides into a mixing bowl, leaving about 1/4 inch of potato around the skin to help it hold its shape.
Mash the scooped-out potato flesh using a fork or potato masher.
Add Greek yogurt, cottage cheese, black pepper, shredded chicken, half of the shredded cheddar cheese, and half of the green onions to the mashed potato mixture. Mix until fully combined and smooth.
Spoon the mixture back into the hollowed-out potato skins, mounding it slightly on top.
Sprinkle the remaining shredded cheddar cheese over the stuffed potatoes and dust lightly with paprika.
Place the stuffed potatoes back on the baking sheet and return to the oven. Bake for 15-20 minutes, or until the cheese on top is melted and golden brown.
Remove the potatoes from the oven and garnish with the remaining green onions before serving.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3583 mg | 156% | |
| Total Carbohydrate | 170.4 g | 62% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 21.5 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 988 mg | 76% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4965 mg | 106% | |
*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.
