Go Back

High Protein Twice Baked Potatoes

High protein twice baked potatoes are filled with smooth cottage cheese, Greek yogurt, and sharp cheddar for a creamy center under a lightly browned cheese topping. Bake the russets until tender, scoop and mash the filling, then bake them again until hot throughout.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Cooling 10 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes large, 10 to 12 ounces each
  • 1 tbsp olive oil
  • 1 tsp kosher salt divided
  • 1.5 cup cottage cheese
  • 0.5 cup Greek yogurt plain
  • 1 cup cheddar cheese shredded sharp, divided
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet
  • 1 food processor

Method
 

  1. Heat the oven to 400°F.
  2. Scrub and dry the potatoes, then prick each several times with a fork.
  3. Rub the potatoes with olive oil and sprinkle with 1/2 teaspoon salt.
  4. Place the potatoes on a rimmed baking sheet and bake for 50 to 65 minutes, until a knife slides easily into the centers.
  5. Let the potatoes cool until easy to handle, about 10 minutes.
  6. Halve the potatoes lengthwise.
  7. Scoop the flesh into a large bowl, leaving about 1/4 inch of potato in each skin.
  8. Process the cottage cheese in a food processor until smooth.
  9. Add the cottage cheese, Greek yogurt, 3/4 cup cheddar, remaining 1/2 teaspoon salt, garlic powder, and black pepper to the potato flesh.
  10. Mash the filling until combined.
  11. Spoon the filling evenly into the potato skins.
  12. Sprinkle with the remaining 1/4 cup cheddar.
  13. Return the potatoes to the baking sheet and bake at 400°F for 15 to 20 minutes, until hot throughout and lightly browned on top.

Notes

For the smoothest filling, process the cottage cheese until no curds remain. Refrigerate leftovers for 3 to 4 days; freeze yes, though the filling may soften slightly when thawed. For a lactose-free option, use lactose-free cottage cheese, Greek yogurt, and cheddar.