High-Protein Vegetarian Stuffed Potatoes are kinda my go-to when I don’t know what to make, but I still want to feel like a five-star chef in my own kitchen. There’s always that moment when you stare at the fridge–hungry, but totally out of ideas. Sound familiar? If you’ve ever craved something warm, filling, and not loaded with meat (but still wanna hit that protein goal) this one’s for you. Oh, and if you’re interested in more veggie-packed dinner ideas, check out this handy guide to veggie main dishes. 
Why You’ll Love This High Protein Baked Potato
Alright, let me just get this out: these stuffed potatoes are absurdly easy and weirdly satisfying. You get all the baked potato comfort, plus a punch of protein–without even needing a gym membership (okay, kidding). First, it is extremely filling, so you won’t be hunting for snacks five minutes later. Second, clean-up is practically nonexistent, which is my favorite part after any meal. But best of all, you can totally customize them to what’s hanging out in your fridge. I’ve whipped up these potatoes for busy weeknights, meal prep Sundays, even lunch for work (and yes, they heat up shockingly well). If my picky friend asked, “Is it worth trying?” I’d definitely say yes.
I seriously believe every home cook could benefit from a solid High-Protein Vegetarian Stuffed Potatoes recipe. It’s a dinner table pleaser, whether you’re vegetarian or just looking to mix things up.
How to Make High Protein Baked Potato
Making these doesn’t require anything fancy. Here’s my tried-and-true method: scrub some russet potatoes until they look pretty clean (a quick rinse works in a pinch if you’re tired). Pop them in the oven and roast at 400 F until the skins get crispy and the insides go all fluffy–takes about an hour, but it’s worth it.
While they’re doing their thing, mix up the filling. I usually go with cottage cheese or Greek yogurt for protein, plus black beans or chickpeas, a little garlic powder, a handful of steamed broccoli, and some shredded sharp cheddar. Cut your cooked potatoes lengthwise, scoop out some of the inside, mash it into your filling, and then pile it all back inside. Top with extra cheese because, come on, cheese. Toss them under the broiler for like three minutes. Hot tip: watch ’em closely–they’ll go from golden to burnt in a snap.
I made these for my husband and he had no idea there was no meat. He asked for them again the next week. That’s a win in my book!
Tips and Tricks
Here are a few things nobody tells you (but should):
- Don’t skip drying your potatoes after washing. Soggy skin is a no-go.
- If you wanna cut down on time, microwave your potatoes for six minutes first, then finish in the oven.
- Switch up the protein: try lentils instead of beans if you’re in the mood.
- Freeze extra stuffed potatoes individually for meal-prep magic. Just pop in the oven when ready.
Variations
Now, stuffing potatoes can get creative–seriously, you don’t have to eat the same thing every time. Sometimes, I do it Tex-Mex style with black beans, corn, and salsa. Other nights it’s a Mediterranean vibe: chickpeas, sun-dried tomatoes, a sprinkle of feta (maybe even chopped olives if I’m feeling wild). Oh, you want spicy? Toss in a diced jalapeño or some chipotle powder. Leftover veggies in your fridge? They’re all fair game. You’d be surprised what a little pesto swirled into the filling can do.
If you aren’t into dairy, don’t sweat it. Use creamy hummus instead of cheese or yogurt. For those needing gluten free, you’re in luck: these are naturally gluten free as long as your fillings are, too. The combinations are endless, honest. Good luck choosing a favorite.
Best Served With
Wondering what goes with these powerhouse potatoes? Here are my favorites:
- Crispy side salad (bonus: toss in seeds or nuts for more protein)
- Roasted veggies like carrots or Brussels sprouts
- Simple tomato soup on chilly days
- Tangy slaw with a squeeze of lemon
Mix and match your sides depending on the season or your mood–sky’s the limit!
Common Questions
Q: What potatoes are best for this recipe?
A: I like russet potatoes because they bake up fluffy and sturdy enough to stuff. Yukon Gold is also nice and creamy.
Q: Can I use plant-based protein powder in the filling?
A: Honestly, I’ve tried it. It works if you use an unflavored one, but don’t overdo it or you’ll get weird-tasting potatoes.
Q: How do I store leftovers?
A: Wrap each stuffed potato in foil. They’ll keep in the fridge for up to 3 days.
Q: What if I don’t have an oven?
A: You can microwave the potato fully. It won’t get that crispy skin, but it still tastes great.
Q: Can I make it vegan?
A: Yes! Use vegan cheese, or swap the dairy for hummus or tofu. Still delicious, promise.
Ready to Stuff Your Own Potatoes?
That’s the rundown on High-Protein Vegetarian Stuffed Potatoes. They’re fast, filling, and open to whatever your cravings might be today. Don’t overthink it: just pop a potato in the oven, shove it full of goodies, and dig in. For extra inspiration, take a look at these creative Protein-Packed Twice-Baked Potatoes for a fresh spin. So go on, get those potatoes stuffed and let your next meal surprise you. And hey, tell me how it goes. 
High-Protein Vegetarian Stuffed Potatoes
A delicious and filling stuffed potato recipe packed with protein, perfect for meal prep and customizable to your taste.
- Total Time: 75 minutes
- Yield: 4 servings 1x
Ingredients
- 4 medium russet potatoes
- 1 cup cottage cheese (or Greek yogurt)
- 1 can black beans (or chickpeas), drained and rinsed
- 1 tsp garlic powder
- 1 cup steamed broccoli, chopped
- 1 cup shredded sharp cheddar cheese
- Additional cheese for topping
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the russet potatoes clean and place them in the oven. Roast for about 1 hour until the skins are crispy and the insides are fluffy.
- In a bowl, mix together the cottage cheese, black beans or chickpeas, garlic powder, steamed broccoli, and half of the shredded cheddar.
- Once the potatoes are done, cut them lengthwise and scoop out some of the insides, mixing it into the filling.
- Stuff the mixture back into the potato skins, adding additional cheese on top.
- Toss the stuffed potatoes under the broiler for 3 minutes, watching closely to prevent burning.
Notes
For quicker preparation, microwave the potatoes for 6 minutes before baking. Feel free to customize the filling with any leftover veggies or preferred proteins.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 potato
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 30mg