High Protein Twice Baked Potatoes

Elevate your comfort food game with these High Protein Twice Baked Potatoes — the perfect blend of indulgence and nutrition! Packed with shredded chicken breast, creamy Greek yogurt, and low-fat cottage cheese, this recipe delivers a hearty dose of protein in every bite while keeping things light and satisfying. Fluffy baked russet potatoes are hollowed out and stuffed with a flavorful mixture seasoned with garlic and onion powder, then topped with melted cheddar cheese and fresh scallions for a finishing touch of savory goodness. Perfect as a protein-packed main dish or a filling side, these potatoes are a meal-prep favorite, offering a balance of taste, texture, and nourishment. Whether you're fueling a busy day or craving a comforting dinner, this recipe is your go-to for a wholesome and delicious twist on the classic twice-baked potato.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

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)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

Once baked, remove the potatoes from the oven and let them cool for 10-15 minutes, or until they are safe to handle.

Step 5

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.

Step 6

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.

Step 7

Fold in the shredded chicken, half of the shredded cheddar cheese, and half of the chopped scallions. Mix until evenly distributed.

Step 8

Spoon the mixture back into the hollowed-out potato skins, mounding it slightly. Place the stuffed potatoes on a baking sheet.

Step 9

Sprinkle the remaining cheddar cheese over the tops of the potatoes.

Step 10

Return the potatoes to the oven and bake for an additional 15 minutes, or until the tops are golden and the cheese is melted.

Step 11

Remove from the oven and garnish with the remaining chopped scallions and fresh parsley, if using. Serve warm and enjoy!

Nutrition Facts

Serving size	(1752.1g)

Amount per serving	% Daily Value*
Calories	2016.4

Total Fat 66.0g	0%
Saturated Fat 32.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 351.8mg	0%
Sodium 4148.1mg	0%
Total Carbohydrate 177.7g	0%
Dietary Fiber 20.8g	0%
Total Sugars 18.2g
Protein 175.5g	0%

Vitamin D 26.8IU	0%
Calcium 1427.3mg	0%
Iron 11.5mg	0%
Potassium 5275.6mg	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: 29.6%

Protein: 35.0%

Carbs: 35.4%