High Protein BBQ Potatoes

Elevate your loaded potato game with these High Protein BBQ Potatoes—an irresistible blend of smoky, savory, and creamy flavors packed with nutritional power. Perfectly baked russet potatoes are stuffed to the brim with a hearty filling of protein-rich chickpeas, smoky paprika-infused quinoa, and tangy BBQ sauce, creating a satisfying plant-based topping. Melty cheddar cheese, a dollop of cooling sour cream, and fresh green onions add the perfect finishing touches, making this a comfort food classic with a healthy twist. With its high protein content, this dish is ideal for vegetarians and fitness enthusiasts alike, while its bold barbecue flavors are sure to win over any crowd. Whether for a filling weeknight dinner or meal-prep option, these BBQ potatoes are a delicious way to fuel your day.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 pieces medium-sized russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 teaspoon smoked paprika
• 0.5 cup BBQ sauce
• 1 cup cooked quinoa
• 1 cup shredded cheddar cheese
• 2 stalks green onions, sliced
• 0.5 cup sour cream

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and scrub the russet potatoes thoroughly, then dry them with a clean towel.

Step 3

Poke each potato a few times with a fork, rub them with 1 tablespoon of olive oil, and sprinkle with salt.

Step 4

Place potatoes directly on the middle oven rack and bake for 45-50 minutes, or until the insides are soft and the skins are crispy.

Step 5

While the potatoes are baking, prepare the protein topping. In a medium skillet over medium heat, add the remaining 1 tablespoon of olive oil.

Step 6

Add the drained chickpeas to the skillet and season with smoked paprika and black pepper. Cook and stir for about 5 minutes until chickpeas are slightly crispy.

Step 7

Add the BBQ sauce to the chickpeas, reduce heat to low, and allow to simmer for 5 minutes.

Step 8

Stir the cooked quinoa into the chickpea mixture and remove from heat.

Step 9

Once the potatoes are done, remove them from the oven and let them cool slightly for easier handling.

Step 10

Slice each potato open lengthwise, fluff the insides with a fork, and create a slight well in the center.

Step 11

Divide the chickpea and quinoa mixture evenly among the potatoes, pressing gently into the center of each.

Step 12

Sprinkle shredded cheddar cheese over each stuffed potato and return to the oven for about 5 minutes, or until the cheese is melted and bubbly.

Step 13

Remove from oven and top each with a dollop of sour cream, followed by a sprinkle of sliced green onions.

Step 14

Serve immediately for a hearty and high-protein meal.

Nutrition Facts

Serving size	1877.4 grams (1877.4g)

Amount per serving	% Daily Value*
Calories	2681

Total Fat 103.00g	132%
Saturated Fat 45.70g	229%
Polyunsaturated Fat 2.70g
Cholesterol 179mg	60%
Sodium 5452mg	237%
Total Carbohydrate 352.60g	128%
Dietary Fiber 61.90g	221%
Total Sugars 66.50g
Protein 100.40g	201%

Vitamin D 0IU	0%
Calcium 1384mg	106%
Iron 25mg	141%
Potassium 5766mg	123%

*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.

Source of Calories

Fat: 33.8%

Protein: 14.7%

Carbs: 51.5%