Ingredients
Scale
- 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