Protein Loaded Twice Baked Potato
Here is a protein monster twist on the old classic….easy to make several ahead and bring with you anywhere. They are actually delicious to eat cold and you get the benefit of the potato’s conversion to a “resistant starch”.—S
PROTEIN LOADED TWICE BAKED POTATOES
24 C | 10F | 42 P | 4 Fiber/Serving
Makes 2 servings
INGREDIENTS:
1 medium russet potato (mine weighed 215 grams)
100 grams 2% milk cottage cheese
2 slices cooked bacon, crumbled
170 grams cooked chicken breast, cubed
2 slices (40 grams) reduced fat cheese (I used pepper jack ‘cuz I am spicy that way sometimes)
DIRECTIONS:
Wash, poke (no ‘splosions guys, ok?) and bake the potato (or potatoes if you are doing a large batch) in a pre-heated 400 º oven for about 45 minutes, or until skin is crisp and flesh is cooked. Let cool for 10 minutes.
Cut the potato in half and scoop the flesh into a bowl, reserving the skins. Please be delicate because you want your skins in tact. Add the cottage cheese, crumbled bacon, cubed chicken breast and mix well. Season with salt and pepper.
Lay the skins in an ovenproof casserole dish and stuff them each equally with the mixture. Lay your slices of cheese on top and bake in that same 400 º oven for about 25 minutes.
