A high-protein baked potato is a delicious and satisfying way to boost your protein intake while keeping the meal hearty and wholesome. Start by selecting large russet potatoes, washing them thoroughly, and pricking them with a fork. Rub them lightly with olive oil and a pinch of salt, then bake in a preheated oven at 400°F (200°C) for about 45–60 minutes until soft and tender.

While the potatoes bake, prepare a protein-rich filling by mixing low-fat cottage cheese, plain Greek yogurt, and diced cooked chicken or turkey. Season with salt, pepper, and optional spices like garlic powder or smoked paprika for extra flavor. Once the potatoes are done, cut a slit in each, scoop out a small portion of the flesh, and mix it into the cottage cheese mixture to make it creamy and fluffy.

Return the filling into the potato skins, top with a little shredded cheddar cheese if desired, and bake for an additional 5–10 minutes until the cheese melts. Garnish with chopped chives or green onions and serve hot. This simple meal packs about 20–25 grams of protein per serving, and you can easily boost it further with extras like beans, shrimp, or a scoop of protein powder for a super high-protein version.

Here’s a high-protein baked potato recipe that’s hearty, flavorful, and diabetic-friendly:

High-Protein Baked Potato Recipe

Ingredients (serves 2)

  • 2 large russet potatoes
  • 1 cup cottage cheese (low-fat or fat-free)
  • 1/2 cup Greek yogurt (unsweetened, plain)
  • 1/2 cup shredded cheddar cheese (optional for topping)
  • 1/2 cup cooked chicken breast or turkey, diced (optional for extra protein)
  • 2 tbsp chopped chives or green onions
  • 1 tsp olive oil
  • Salt and pepper to taste
  • Optional: smoked paprika or garlic powder for extra flavor

Instructions

  1. Preheat the oven:
    Preheat to 400°F (200°C).
  2. Prepare the potatoes:
    Wash and scrub the potatoes. Prick them a few times with a fork. Rub lightly with olive oil and sprinkle with a little salt.
  3. Bake the potatoes:
    Place directly on the oven rack or on a baking sheet. Bake for 45–60 minutes until tender (test by poking with a fork).
  4. Prepare the protein filling:
    In a bowl, mix cottage cheese, Greek yogurt, and cooked chicken (if using). Season with salt, pepper, and optional spices.
  5. Assemble:
    Once baked, cut a slit in each potato and gently scoop out a small portion of the flesh (keep some for fluffiness). Mix the scooped potato into the cottage cheese mixture.
  6. Fill the potatoes:
    Spoon the protein mixture back into the potato skins. Top with shredded cheddar cheese and place back in the oven for 5–10 minutes until cheese melts.
  7. Garnish and serve:
    Sprinkle with chopped chives or green onions. Serve hot.

Nutrition Estimate (per potato, without extra toppings)

  • Protein: ~20–25 g
  • Carbs: ~35–40 g
  • Fat: ~5–8 g (depends on cheese choice)

💡 Tips for extra protein:

  • Add a scoop of protein powder to the cottage cheese mix (unflavored).
  • Mix in black beans or edamame for plant-based protein.
  • Top with grilled shrimp or lean ground turkey for a protein-packed meal.