Go Back

High Protein Buffalo Dill Twice Baked Potatoes

High protein buffalo dill twice baked potatoes are filled with shredded chicken, cottage cheese, Greek yogurt, buffalo sauce, and fresh dill. Baked until the cheddar is melted and lightly browned, they have creamy, tangy filling inside crisp potato skins.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling 10 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes medium
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
For the filling
  • 12 oz chicken breast cooked, shredded, about 2 cups
  • 1 cup cottage cheese
  • 0.5 cup Greek yogurt plain
  • 0.25 cup buffalo sauce
  • 2 tbsp fresh dill chopped
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 1 cup sharp cheddar cheese shredded, divided

Equipment

  • 1 rimmed baking sheet

Method
 

Make the potatoes
  1. Preheat the oven to 400°F with a rack in the center.
  2. Scrub and dry the potatoes, rub them with the olive oil, and sprinkle with the salt.
  3. Set the potatoes on a rimmed baking sheet and bake for 50 to 65 minutes, until a knife slides easily into the centers.
  4. Let the potatoes cool until easy to handle, about 10 minutes.
  5. Cut the potatoes in half lengthwise and scoop the flesh into a large bowl, leaving about 1/4 inch of potato in each skin.
Make the filling
  1. Mash the potato flesh with the cottage cheese, Greek yogurt, and buffalo sauce until mostly smooth.
  2. Fold in the chicken, dill, garlic powder, black pepper, and 3/4 cup of the cheddar.
Fill and bake
  1. Divide the filling among the potato skins and sprinkle with the remaining 1/4 cup cheddar.
  2. Bake on the baking sheet at 400°F for 15 to 20 minutes, until the filling reaches 165°F and the cheese is melted and lightly browned.

Notes

For crispier skins, make sure the potatoes are dry before rubbing them with oil. Refrigerate leftovers for 3 to 4 days; freeze them for up to 2 months. For a lactose-free option, use lactose-free cottage cheese, Greek yogurt, and cheddar.