twice baked potatoes
ICYMI! These bad boys were one of the sides for Rich and my Valentine’s Day dinner, and DANG were they good. More protein than your average twice baked potato, and ZERO grams of fat! The perfect side dish for when you have some carbs to play with, or loading it up with more veggies and protein could make this a great lunch as well! Serves 4 (each serving is ½ potato).
Macros: 34g c | 0g f | 16g p
Ingredients:
½ cup Fat Free Cottage Cheese
½ tsp Salt and Pepper
1 oz Chopped Green Onion
2 large Russet Potatoes (macros could differ based on size)
1 cup Fat Free Cheddar Cheese
Directions:
Start by baking your potatoes. Preheat oven to 450. Then, cover potatoes in a little EVOO spray and rub them with sea salt. Poke a few holes in them, and wrap them in aluminum foil. Bake directly on the wire rack for 25 minutes.
Reduce heat to 400*.
Once they’re baked, slice them in half and scoop out the flesh.
Add 1 cup of 𝐟𝐚𝐭 𝐟𝐫𝐞𝐞 𝐜𝐨𝐭𝐭𝐚𝐠𝐞 𝐜𝐡𝐞𝐞𝐬𝐞 and the potato flesh to a bowl. Stir well until combined. Add a little salt or garlic powder if you’d like!
Scoop the potato mixture back into each potato skin.
Top the potatoes with the 𝐟𝐚𝐭 𝐟𝐫𝐞𝐞 𝐜𝐡𝐞𝐝𝐝𝐚𝐫, and bake at 400 degrees for 15 minutes to heat it all through. Once it’s baked, top with green onions and whatever toppings you’d like! We added a scoop of greek yogurt to act as sour cream and for a bit of extra protein. Enjoy!
