Description
These Cottage Cheese Baked Potatoes combine fluffy baked russets with a creamy cottage cheese mixture, bell peppers, and melty Colby Jack. It’s a wholesome, protein-rich twist on classic baked potatoes, perfect for meals or sides.
Ingredients
4 small russet potatoes (skin scrubbed clean)
2 cups cottage cheese (low-fat or full-fat)
½ cup shredded Colby Jack cheese
½ cup diced red bell pepper
2 green onions, thinly sliced
¼ tsp kosher salt
¼ tsp smoked paprika
Freshly ground black pepper, to taste
Instructions
- Preheat oven to 425 °F (220 °C).
- Scrub and dry potatoes. Pierce with a fork, rub with olive oil (optional), and coat with kosher salt.
- Place on a baking sheet and bake for 50–60 minutes until fork-tender.
- Meanwhile, mix cottage cheese, Colby Jack, bell pepper, green onions, salt, paprika, and pepper in a bowl.
- Once potatoes are done, split lengthwise and fluff inside with a fork.
- Spoon about ½ cup of cottage cheese mixture onto each potato.
- Serve immediately, or broil for 1–2 minutes to melt the cheese.
Notes
- Fluffing the potato helps blend with the topping.
- Mix topping ahead and chill for quick assembly later.
- Customize with meats, veggies, or other cheeses.
- For crispy skins, don’t wrap potatoes in foil while baking.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main/Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 300
- Sugar: 4g
- Sodium: 430mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg
