High Protein Twice Baked Potatoes

Prep Time 20 mins

Cook Time 75 mins

Total Time 1 hr 35 mins

Recipe Type: Main Dishes, Side Dishes

Difficulty: Intermediate

Servings: 4

Description

These cheesy and delicious twice baked potatoes are made with cottage cheese for a high protein version that doesn't sacrifice flavor!

Ingredients

4 medium russet potatoes (gold potatoes can work too)
1 tsp oil
1 cup shredded sharp cheddar cheese, divided
1 cup lowfat cottage cheese
1/2 cup milk of choice
1/4 cup chopped chives (can also use green onions if you prefer)
1/2 tsp garlic powder
1/4 tsp salt
black pepper to taste

Instructions

1
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.
2
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.
3
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.
4
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.
5
Bake in the oven at 400F for about 15-20 minutes or until the cheese turns golden brown.
6
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.

Keywords: twice baked potatoes, baked potatoes, cheesy potatoes, high protein potato recipe, high protein twice baked potatoes

Read it online: https://leetherd.com/recipe/twice-baked-potatoes-high-protein/

Lee Warstler

Registered Dietitian

Hey there, I’m Lee! As a registered dietitian, I’m passionate about creating easy, nutritious recipes that inspire a balanced approach to eating. I love to experiment with new dishes in the kitchen and am a true chocolate enthusiast. I aim to demystify nutrition misinformation and share recipes that nourish your body and soul. Join me on this journey to make healthy eating simple, enjoyable, and delicious!