High Protein Loaded Baked Potatoes

Elevate your dinner game with these High Protein Loaded Baked Potatoes—a nutritious twist on a comfort food classic! Perfectly baked russet potatoes form the base, crisped with olive oil and seasoned to perfection, before being stuffed with a hearty, protein-packed filling of shredded chicken, black beans, and creamy Greek yogurt. Infused with the smoky warmth of paprika and a kick of hot sauce, this filling is then topped with melty cheddar cheese and garnished with fresh green onions for a flavorful finishing touch. With tender broccoli florets added for an extra boost of nutrients, these loaded potatoes are a well-rounded meal that’s as satisfying as it is wholesome. Ready in just over an hour and packed with bold flavors, this recipe is ideal for busy weeknights, meal prepping, or when you’re craving a healthier spin on indulgence.

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:60 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the potatoes thoroughly, then pat them dry with a clean towel.

Step 3

Poke each potato several times with a fork to allow steam to escape during baking.

Step 4

Rub each potato with olive oil and sprinkle with salt and pepper.

Step 5

Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork.

Step 6

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.

Step 7

Once the potatoes are done baking, remove them from the oven and let them cool for about 5 minutes.

Step 8

Cut each potato in half lengthwise, and carefully scoop out most of the flesh, leaving a small border to keep the shell intact.

Step 9

Add the scooped-out potato flesh to the chicken mixture, and stir to combine.

Step 10

Evenly fill each potato shell with the chicken mixture, then sprinkle with shredded cheddar cheese.

Step 11

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.

Step 12

Remove the potatoes from the oven, garnish with sliced green onions, and serve immediately.

Nutrition Facts

Serving size	(2238.7g)

Amount per serving	% Daily Value*
Calories	2708.0

Total Fat 90.0g	0%
Saturated Fat 37.0g	0%
Polyunsaturated Fat 2.8g
Cholesterol 569.5mg	0%
Sodium 4472.1mg	0%
Total Carbohydrate 227.1g	0%
Dietary Fiber 44.3g	0%
Total Sugars 20.3g
Protein 250.2g	0%

Vitamin D 49IU	0%
Calcium 1464.8mg	0%
Iron 20.0mg	0%
Potassium 7114.9mg	0%

*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: 29.8%

Protein: 36.8%

Carbs: 33.4%