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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
Cook Time 1 hour 35 minutes
cooling and resting 15 minutes
Total Time 2 hours 10 minutes
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.