High Protein Twice Baked Potatoes

High Protein Twice Baked Potatoes

My uncle made twice baked potatoes for New Year's Eve, they were phenomenal (shout out Uncle T), and me being me, I KNEW they'd be a perfect thing to protein-ify.

These protein packed twice baked potatoes are creamy, cheesy, and so freakin' tasty—without the heaviness of butter or cream. Cottage cheese does the lifting here, adding protein and richness while keeping calories in check. They're perfect as a side dish or a game day snack.

Ingredients

• 4 small–medium russet potatoes
• 90g cottage cheese, whipped
• 45g milk
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 10g freshly grated Parmesan cheese (mixed in)
• 10g freshly grated Parmesan cheese (for topping)

Instructions

1. Preheat oven to 425°F. Pierce potatoes with a fork and bake directly on the rack for 40 minutes, or until fork tender. The skin should be a bit wrinkly.
2. Let potatoes cool slightly, then slice in half lengthwise. Scoop the centers into a bowl, leaving a thin border so the skins hold their shape.
3. Add whipped cottage cheese, milk, salt, pepper, garlic powder, and half the Parmesan to the potato. Mash until smooth and creamy.
4. Spoon the mixture back into the potato skins. Sprinkle with the remaining Parmesan.
5. Return to the oven and bake for 15–18 minutes at 425°F until hot and lightly golden. Broil for 1–2 minutes if you want extra color.

Nutrition (per half potato)

• Calories: 115 
• Protein: 6 g
• Carbohydrates: 18 g
• Fat: 2 g
• Fiber: 2 g