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These high protein loaded baked potatoes are a healthy and easy to make lunch or dinner! Butter and sour cream are replaced with protein packed cottage cheese, fresh veggies, and crispy bacon for a simple, but satisfying meal.
Why You’ll Love Healthy Loaded Baked Potatoes
These loaded baked potatoes were something my mom used to make when I was a kid. It’s such an easy recipe and I can remember helping her make them. If you have kids it’s a fun recipe to make with them.
What’s great about these healthy loaded baked potatoes is that they have all the flavor of a classic loaded potato with a protein-packed twist, plus veggies for good measure. Instead of using butter and sour cream, we’re using cottage cheese, which adds 14 grams of protein, making this a more satisfying meal that will keep you full longer. Top them with crispy bacon, cheddar cheese, and fresh vegetables for a balanced and easy lunch or weeknight dinner.
They’re also a great meal prep option. Bake the potatoes in advance and refrigerate them for up to 4 days. When you’re ready to eat, simply reheat a potato, add the cottage cheese topping, and dinner is on the table in about 10 minutes.
Key Ingredients and Substitutions
Russet potatoes – Russet potatoes are best in my opinion for a classic baked potato. You can substitute with Yukon Gold potatoes, but they won’t be as fluffy and the baking time may differ.
Cottage cheese – Low fat or full fat cottage cheese are best. Avoid fat-free because the flavor and texture aren’t as good. My favorite brand to use is Good Culture cottage cheese.
Cheese – I’ve made these protein baked potatoes with cheddar, colby jack, and monterey jack cheese. Any hard cheese will work, use your favorite.
Red bell pepper – The sweetness of the red bell pepper pairs well with all the salty flavors. You can use any colored bell pepper.
Green onion – Green onion is nice for raw applications because the flavor isn’t as sharp or intense. Substitute with red onion for extra crunch and a stronger onion flavor.
Smoked paprika – Smoked paprika adds a little smoky flavor that pairs well with the bacon. You can substitute with regular paprika or hot paprika if you like spicy food.
Bacon – Regular bacon or turkey bacon can be used. You can use bacon bits, but I don’t think the flavor is as good.
Tips for the Best Protein Baked Potatoes
- Poke holes in the potatoes so they can let out steam and don’t explode.
- Rub the potato skins with olive oil and season them generously salt. Not only will skin get crisp, but it will taste good too!
- Once bakes, use a knife to cut a slit lengthwise down the top. Squeeze the ends inward to open the potato. Use a fork to fluff the flesh.
- Top the baked potatoes with the cottage cheese mixture while they’re hot. This will allow the cottage cheese to melt slightly and the curds to get gooey.
Variations
Vegetarian – Omit the bacon or use a plant based bacon.
Use a different protein – Leftover rotisserie chicken or even cooked ground beef are a great alternative and good sources of protein.
Use different veggies – Shredded zucchini or carrots, chopped tomatoes, and corn would all work well.
Use different spices. Italian seasoning, garlic powder, and chili powder would be delicious alternatives.
Can You Cook Potatoes in the Microwave?
Yes. The skin won’t be as crisp, but they’ll be ready in a fraction of the time. Pierce holes in the potatoes and rub them with olive oil, salt and pepper. Place the potatoes in a microwave safe dish and cook on full power for 5 minutes. Flip the potatoes over, and microwave another 5 minutes. Check the potatoes and if they aren’t tender, flip again and continue to cook for another 5 minutes or until they’re fork tender.
Storage and Reheating
Storage – Store the baked potatoes and the cottage cheese topping in separate containers, this makes reheating easier. They will keep for 3-4 days in an airtight container in the refrigerator and the cottage cheese veggies mixture will keep for 4-5 days.
Reheating – Reheat the baked potatoes in the microwave or oven. For the microwave, cover the potatoes with a damp paper towel and reheat for 1-2 minutes or until it’s hot. The paper towel will help retain the moisture.
For the oven, preheat to 350° F. and place the potatoes on a baking sheet or directly on the oven rack. Bake them for 15-20 minute or until they’re warmed through. Top the reheated potatoes with the cottage cheese topping.
More Potato Recipes
Another great way to turn potatoes into a main dish is to make these Broccoli, Cheddar, Chicken Twice Baked Potatoes. Potato Soup is another great option for dinner, served with a salad and some form of protein.
One of my favorite potato recipes to make for the holidays, especially Easter, is this Cheesy Potato Casserole. No one will suspect it’s been lightened up!
If you need quick and easy side dish to serve with dinner, these Parmesan Pesto Roasted Potatoes are the answer. And you can’t go wrong making these super Creamy Mashed Potatoes, total comfort food!
Cottage Cheese Baked Potatoes
Ingredients
- 4 small russet potatoes, skin scrubbed clean
- 2 cups cottage cheese, low fat or full fat
- 1/2 cup shredded colby jack cheese
- 1/2 cup diced red bell pepper
- 2 green onions, thinly sliced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon smoked paprika
- freshly ground black pepper to taste
- 4 strips bacon, cooked and diced
Instructions
- Preheat oven to 425° F.
- Scrub the potatoes clean and dry them off. Pierce holes in the potatoes with a fork, then rub them with olive oil and generously sprinkle with kosher salt. Place them on the baking sheet and put them on the middle rack of the oven. Bake for 50-60 minutes or until they're fork-tender.
- While the potatoes are baking, add all of the ingredients for the cottage cheese topping to a bowl and stir them together.
- When the potatoes are done baking, split them open lengthwise with a knife, fluff the insides and spoon the cottage cheese mixture on top of each one. I put approximately 1/2 cup on top of each potato.
Notes
- The bacon can be mixed in with the cottage cheese, or keep it separate so that it stays crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m loving this idea of using cottage cheese plus the cheddar cheese, plus bacon! Gaaah it all looks so tasty! The perfect side dish for these chilly nights we’re having!
Thanks so much Julia! They are a great healthy alternative to the traditional loaded potatoes, but every bit as good!
Baked potato is my favorite potato dish! I love that you used cottage cheese. I have a container to use and now I know what to do with it! Pinned!
Thanks Anna! Baked potatoes make such a great side dish or if they are done up like these loaded one, a main dish!
I actually don’t really like using sour cream with baked potatoes–it’s a little too rich for me–but I never thought to use cottage cheese instead! That sounds like a perfect substitute.
I’m with you on the sour cream. I think you would like the cottage cheese, it’s much more mild.
Danae! You need to take photos for a food magazine. SO GORGEOUS! What kind of camera and lens are you using?
Beth you are seriously the sweetest! My camera is nothing super fancy just a Canon Rebel and I use a 50mm lens.
This is calling my name for dinner! Looks like a filling feast to me! So pretty & colorful, too!
Thanks Patricia! :-)
Love the idea of using cottage cheese! So smart!
Thanks Dani!
The idea of using cottage cheese is ingenious! I love cottage cheese and need to make these for an easy dinner soon!
Thanks Meg! The cottage cheese is my favorite part, that and the fact that it takes no effort to make. :-)
I adore potatoes! But it’s been awhile since I had a loaded one – and your lighter version with cottage cheese and bacon sounds like it would hit the spot!
Thanks Shashi! The bacon and cottage cheese definitely hit the spot!
These are like the baked potatoes of my dreams!
They are pretty dreamy Kim! ;-)
I totally need this for lunch today… with extra bacon ;)
Extra bacon is essential, especially because I eat half of it before it makes it into the meal! ;-)