High Protein Twice Baked Potato

Elevate your comfort food game with this High Protein Twice Baked Potato recipe, a nourishing twist on a classic favorite. Perfectly baked russet potatoes are scooped and restuffed with a creamy, protein-packed blend of Greek yogurt, low-fat cottage cheese, shredded chicken breast, and a hint of sharp cheddar cheese. Each fluffy bite is bursting with savory flavor, while green onions and a dash of paprika add a pop of freshness and warmth. With only 15 minutes of prep and simple ingredients, these hearty stuffed potatoes are ideal for a satisfying weeknight dinner or post-workout meal. Packed with protein and big on flavor, this dish proves that nutritious and delicious can go hand-in-hand!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

Once the potatoes are cooked, remove them from the oven and let them cool for 10 minutes, or until they are safe to handle.

Step 5

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.

Step 6

Mash the scooped-out potato flesh using a fork or potato masher.

Step 7

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.

Step 8

Spoon the mixture back into the hollowed-out potato skins, mounding it slightly on top.

Step 9

Sprinkle the remaining shredded cheddar cheese over the stuffed potatoes and dust lightly with paprika.

Step 10

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.

Step 11

Remove the potatoes from the oven and garnish with the remaining green onions before serving.

Nutrition Facts

Serving size	1624.8 grams (1624.8g)

Amount per serving	% Daily Value*
Calories	1870

Total Fat 64.50g	83%
Saturated Fat 24.30g	122%
Polyunsaturated Fat 3.00g
Cholesterol 308mg	103%
Sodium 3583mg	156%
Total Carbohydrate 170.40g	62%
Dietary Fiber 19.50g	70%
Total Sugars 21.50g
Protein 150.30g	301%

Vitamin D 3IU	14%
Calcium 988mg	76%
Iron 10mg	57%
Potassium 4965mg	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.

Source of Calories

Fat: 31.2%

Protein: 32.3%

Carbs: 36.6%