High Protein Twice Baked Potatoes
Elevate your comfort food game with this High Protein Twice Baked Potatoes recipe, perfect for a satisfying yet nutritious meal! Featuring fluffy baked russet potatoes stuffed with creamy Greek yogurt, protein-packed shredded chicken, and low-fat cottage cheese, this dish is both indulgent and healthy. A blend of spices like garlic powder and onion powder adds layers of flavor, while a sprinkle of sharp cheddar cheese and chopped scallions creates the ultimate savory finish. This recipe transforms classic twice-baked potatoes into a high-protein powerhouse, ideal for meal prep or post-workout fuel. Ready in just 75 minutes, these cheesy, golden perfection potatoes are a crowd-pleaser that’s as versatile as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Large russet potatoes
- 1 cup Cooked chicken breast, shredded
- 1 cup Plain Greek yogurt (non-fat or low-fat)
- 1 cup Cottage cheese (low-fat)
- 1 cup Cheddar cheese, shredded
- 3 stalks Scallions, chopped
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat the oven to 400°F (200°C).
Wash and scrub the russet potatoes thoroughly. Pat them dry, then pierce each potato a few times with a fork to allow steam to escape during cooking.
Rub each potato with olive oil and sprinkle lightly with salt. Place them directly on the oven rack or on a baking sheet and bake for 45-55 minutes, or until the potatoes are tender and the skin is crispy.
Once baked, remove the potatoes from the oven and let them cool for 10-15 minutes, or until they are safe to handle.
Slice the top third off each potato lengthwise. Carefully scoop out the insides into a large mixing bowl, leaving the potato skins intact and about 1/4 inch of the flesh around the edges to maintain their shape.
To the bowl with the scooped potato, add Greek yogurt, cottage cheese, garlic powder, onion powder, salt, and black pepper. Mash the mixture until creamy and well combined.
Fold in the shredded chicken, half of the shredded cheddar cheese, and half of the chopped scallions. Mix until evenly distributed.
Spoon the mixture back into the hollowed-out potato skins, mounding it slightly. Place the stuffed potatoes on a baking sheet.
Sprinkle the remaining cheddar cheese over the tops of the potatoes.
Return the potatoes to the oven and bake for an additional 15 minutes, or until the tops are golden and the cheese is melted.
Remove from the oven and garnish with the remaining chopped scallions and fresh parsley, if using. Serve warm and enjoy!
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 4148 mg | 180% | |
| Total Carbohydrate | 177.7 g | 65% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 18.2 g | ||
| Protein | 175.5 g | 351% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1427 mg | 110% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 5276 mg | 112% | |
*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.
