High Protein Twice Baked Potatoes

When a russet comes out of the oven with its skin still firm, it’s ready to become more than a side dish. I scoop out the soft centers, mash them…

By Ava
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November 14, 2026
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Reading time: 8 min

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When a russet comes out of the oven with its skin still firm, it’s ready to become more than a side dish. I scoop out the soft centers, mash them with a creamy, savory filling, then return everything to the shells for a second bake. These high protein twice baked potatoes bring cooked chicken and dairy into the familiar baked-potato format, so one potato feels substantial enough to anchor a meal.

I use russets because their fluffy centers mash easily and their skins hold the filling without fuss. Sharp cheddar gives the potato mixture a savory backbone, while a little more cheese on top melts into a golden finish. The contrast between the soft middle and the lightly crisped edges is what makes each half satisfying.

Why the Cheddar Goes Into the Filling and on Top

Putting cheddar in two places gives these potatoes more than a cheesy finish. Mixed into the warm potato, it adds savory flavor throughout the filling and helps it feel cohesive alongside the chicken. The reserved cheese goes on top, where it melts into a distinct, browned layer instead of disappearing into the mash.

Sharp cheddar is useful here because its flavor still comes through after it’s mixed with potato, cottage cheese, and yogurt. Dividing the cheese also keeps the filling from relying on a thick blanket of topping for all its flavor. You get a cheesy bite inside, plus that melted layer on the surface. If you’re tempted to put all the cheddar on top, the potatoes will still bake, but the filling itself will taste less balanced.

What Each Ingredient Brings to the Filling

• Russet potatoes — Their starchy centers turn fluffy when baked, and their skins make sturdy little serving shells. Choose large potatoes that feel firm and have no soft spots; scrub and dry them before rubbing with oil so the skins bake evenly. Waxy potatoes won’t give you the same fluffy mash or reliable shell.
• Cottage cheese and Greek yogurt — Together they make the filling creamy and tangy without leaning on a heavy cream sauce. Plain Greek yogurt keeps the mixture savory; flavored yogurt would change the taste. Full-fat cottage cheese can stand in for low-fat cottage cheese in the same amount, giving the filling a richer feel.
• Cooked shredded chicken breast — The chicken makes the filling hearty while keeping the potato, rather than the meat, at the center of each bite. Leftover cooked breast meat works well when it’s shredded into small pieces. Keep the pieces bite-sized so they distribute through the mash rather than pulling out in large clumps.
• Sharp cheddar — A sharper cheese gives the filling a clear cheddar flavor, even after it’s stirred through the potato. Buy a block and shred it yourself if you want it to melt especially smoothly; pre-shredded cheddar is convenient and still works, though its coating can make the melt a little less silky. Mild cheddar is an easy swap if you prefer a gentler cheese flavor.
• Olive oil and black pepper — The oil coats the potato skins before their first bake, while pepper adds a little warmth to the filling. Freshly ground black pepper has a brighter bite, but ordinary ground pepper is perfectly fine here.

From Baked Russets to Cheesy, Filled Skins

Bake Until a Knife Slides In Easily

Heat the oven to 400°F. Prick each potato all over with a fork, then rub it with olive oil and part of the kosher salt before setting it on a rimmed baking sheet. Bake for 55 to 70 minutes; the skins should look dry, and a knife should slide easily into the center. If the center still feels firm, give the potatoes more time rather than relying on the lower end of the range.

Scoop Without Losing the Shell

Let the potatoes cool for 10 minutes so they’re easier to handle. Cut each one lengthwise, then scoop the flesh into a large bowl while keeping about 1/4 inch of potato attached to each skin. That thin layer gives the shell enough structure to hold its filling. If you scrape right down to the skin, it’s more likely to split while you fill or move it.

Mash the Filling Until It Comes Together

Blend the cottage cheese and Greek yogurt until smooth. Mash the potato flesh with that mixture, the cooked shredded chicken, most of the cheddar, the remaining salt, and the black pepper. Work until the filling is combined and the chicken is spread through it, but don’t process the potato mixture in a blender or food processor. The potatoes should look creamy with some soft texture, not stretchy or gluey.

Fill, Top, and Bake Again

Spoon the filling back into the potato skins and sprinkle the remaining cheddar over the tops. Return the potatoes to the 400°F oven for 20 to 25 minutes, until the cheese is melted and the center of the filling reaches 165°F. Give the potatoes a 5-minute rest before serving; the filling settles slightly and is easier to scoop without spilling from the skins.

Two Easy Ways to Change the Filling

Questions That Come Up With Twice Baked Potatoes

High Protein Twice Baked Potatoes

High protein twice baked potatoes are filled with chicken, cottage cheese, Greek yogurt, and sharp cheddar for a creamy center and crisp potato skins. Bake them twice at 400°F for a hearty, protein-rich dinner.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 35 minutes mins

cooling and resting 15 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 4 russet potatoes large, 10 to 12 ounces each, scrubbed and dried
• 1 tbsp olive oil
• 1 tsp kosher salt divided
• 1 cup cottage cheese low-fat
• 0.5 cup Greek yogurt plain
• 1 cup chicken breast cooked, shredded
• 1 cup cheddar cheese shredded sharp, divided
• 0.25 tsp black pepper

Equipment

• 1 rimmed baking sheet
• 1 blender

Method

 

1. Preheat the oven to 400°F.
2. Prick the potatoes all over with a fork.
3. Rub the potatoes with the olive oil and 1/2 teaspoon of the salt.
4. Place the potatoes on a rimmed baking sheet.
5. Bake for 55 to 70 minutes, until a knife slides easily into the centers.
6. Let the potatoes cool for 10 minutes.
7. Cut the potatoes in half lengthwise.
8. Scoop the flesh into a large bowl, leaving about 1/4 inch of potato inside each skin.
9. Blend the cottage cheese and Greek yogurt until smooth.
10. Mash the potato flesh with the cottage cheese mixture, chicken, 3/4 cup of the cheddar, the remaining 1/2 teaspoon salt, and the black pepper.
11. Spoon the filling into the potato skins.
12. Sprinkle with the remaining 1/4 cup cheddar.
13. Bake at 400°F for 20 to 25 minutes, until the filling reaches 165°F and the cheese is melted.
14. Let the potatoes rest for 5 minutes before serving.

Notes

For the smoothest filling, blend the cottage cheese and Greek yogurt until completely smooth. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the potato filling may change texture. For a lactose-free option, use lactose-free cottage cheese and Greek yogurt.