High Protein Twice Baked Potatoes
These cheesy and delicious twice baked potatoes are made with cottage cheese for a high protein version that doesn't sacrifice flavor!
Ingredients
Instructions
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Preheat the oven to 400F. Wash your potatoes well, then coat them with the 1 tsp oil. Sprinkle some salt on them if desired. Place the potatoes on a baking sheet lined with foil. Bake them for about 1 hour or until easily pierced with a fork or knife.
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Let the potatoes cool slightly, then cut them in half lengthwise. With a spoon, scoop out the inside of the potatoes into a large bowl, leaving a 1/4 to 1/2 inch border around the edges to keep the skin intact. Place your potato skins either back on the baking sheet or in a 9x13 inch baking dish.
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Use a fork to mash the potatoes until smooth. Next, add 1/2 cup shredded cheese, the cottage cheese, milk, most of the chives, garlic powder, salt, and pepper to taste. I reserve 1/2 cup of the shredded cheese and a sprinkle of chives for the top of the potatoes.
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Mix the potato mixture until well incorporated. Use a spoon to fill the potato skins evenly until you are out of filling. Sprinkle on the remaining 1/2 cup of shredded cheese and a sprinkle of chives.
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Bake in the oven at 400F for about 15-20 minutes or until the cheese turns golden brown.
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Refrigerate leftovers for about 5 days in the fridge. To reheat, I love to use the air fryer to get the cheese extra crispy and caramelized, however the microwave or oven work too.
Notes
What kind of potatoes can I use in this recipe?
I have only tried this recipe with russet potatoes or gold potatoes. Any potato that can be used for baked potatoes or mashed potatoes can be used, however I prefer to use potatoes that are at least 4 inches long, because if they are too small it may be hard to scoop out the filling.
Can I use any type of cheese?
I like to use sharp cheddar cheese (yellow or white are both good!), but you can experiment with other cheeses if you'd like. Choose one that melts really well, though.
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