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High Protein Buffalo Dill Twice Baked Potatoes

High protein buffalo dill twice baked potatoes combine shredded chicken, cottage cheese, Greek yogurt, and cheddar in crisp russet potato skins. Baked twice at 400°F, they come out creamy, tangy, and loaded with buffalo flavor.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling and resting 15 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes large (about 10 ounces each), scrubbed and dried
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
For the filling
  • 2 cups chicken cooked, shredded (about 10 ounces)
  • 1 cup cottage cheese low-fat
  • 0.5 cup Greek yogurt plain
  • 0.33 cup buffalo sauce
  • 0.75 cup cheddar cheese shredded
  • 2 tbsp fresh dill chopped
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

Bake the potatoes
  1. Heat the oven to 400°F.
  2. Prick each potato several times with a fork.
  3. Rub the potatoes with the olive oil, then sprinkle them with the salt.
  4. Place the potatoes on a rimmed baking sheet.
  5. Bake for 50 to 65 minutes, until a knife slides easily into the center.
  6. Let the potatoes cool until easy to handle, about 10 minutes.
Make the filling
  1. Cut each potato in half lengthwise.
  2. Scoop the flesh into a large bowl, leaving about 1/4 inch of potato in each skin.
  3. Mash the potato flesh.
  4. Stir in the chicken, cottage cheese, Greek yogurt, buffalo sauce, cheddar, dill, garlic powder, and black pepper.
Fill and bake
  1. Spoon the filling into the potato skins, mounding it as needed.
  2. Return the filled potato skins to the baking sheet.
  3. Bake at 400°F for 15 to 20 minutes, until the filling is hot throughout and reaches 165°F.
  4. Let the potatoes rest for 5 minutes before serving.

Notes

For sturdy potato skins, leave about 1/4 inch of potato when scooping. Refrigerate leftovers for 3 to 4 days; these freeze well for up to 2 months. For a lactose-free version, use lactose-free cottage cheese, Greek yogurt, and cheddar.