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High Protein Buffalo Dill Twice Baked Potatoes

Buffalo chicken twice baked potatoes pack russet potatoes with cottage cheese, Greek yogurt, shredded chicken, dill, and buffalo sauce. Baked until the cheddar melts and the filling reaches 165°F, they make a hearty, protein-rich dinner with a creamy, tangy filling.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Resting 5 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes large (10 to 12 ounces each)
  • 1 tbsp olive oil
  • 0.75 tsp kosher salt divided
  • 1 cup low-fat cottage cheese
  • 0.5 cup plain Greek yogurt
  • 0.25 cup buffalo wing sauce
  • 2 tbsp fresh dill chopped
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 8 oz chicken breast cooked, shredded
  • 0.5 cup sharp cheddar cheese shredded, divided

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with foil.
  3. Scrub and dry the potatoes, then pierce each several times with a fork.
  4. Rub the potatoes with the olive oil and 1/2 teaspoon of the salt.
  5. Bake the potatoes on the sheet for 50 to 65 minutes, until a knife slides easily into the centers.
  6. Let the potatoes cool for 10 minutes.
  7. Halve the potatoes lengthwise and scoop the flesh into a large bowl, leaving about 1/4 inch of potato attached to the skins.
  8. Mash the potato flesh with the cottage cheese, Greek yogurt, buffalo sauce, dill, garlic powder, black pepper, and remaining 1/4 teaspoon salt until combined.
  9. Fold in the chicken and 1/4 cup of the cheddar.
  10. Spoon the filling back into the potato skins and arrange them on the baking sheet.
  11. Sprinkle with the remaining 1/4 cup cheddar.
  12. Bake for 15 to 20 minutes, until the filling reaches 165°F and the cheese is melted.
  13. Rest for 5 minutes before serving.

Notes

For the best texture, leave about 1/4 inch of potato attached to each skin so the shells hold their filling. Refrigerate leftovers for up to 4 days; freezing is not recommended because the dairy filling may become grainy. For a dairy-free variation, use dairy-free cottage cheese, yogurt, and cheddar, though the protein content will vary.