Stuffed potatoes are the ultimate all-in-one comfort food—but when made with the right ingredients, they can also be a powerhouse of nutrition. This protein-packed version includes lean meat, fiber-rich vegetables, and melted cheese inside a fluffy baked potato, making it a satisfying meal that’s hearty, flavorful, and surprisingly healthy. Whether you’re meal prepping, feeding the family, or looking for a quick post-workout meal, this recipe delivers.

Ingredients (Serves 2):

  • 2 large russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup cooked chicken breast or lean ground turkey (or black beans for vegetarian)
  • 1/2 cup broccoli florets (steamed or roasted)
  • 1/4 cup diced red bell pepper
  • 1/4 cup chopped spinach
  • 1/2 cup shredded part-skim mozzarella or cheddar cheese
  • 2 tablespoons plain Greek yogurt (optional topping)
  • Salt and pepper to taste
  • Optional: green onions, hot sauce, or paprika for garnish

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  1. Bake the Potatoes:
    Preheat oven to 400°F (200°C). Wash and dry the potatoes. Rub them with olive oil and a pinch of salt.
    Place directly on the oven rack and bake for 45–60 minutes until fork-tender.
  2. Prepare the Filling:
    While the potatoes bake, cook your protein if it isn’t pre-cooked. Sauté diced bell pepper and spinach in a skillet over medium heat for 2–3 minutes. Add broccoli and stir in the meat or beans to warm everything through. Season with salt and pepper.
  3. Stuff the Potatoes:
    Once baked, carefully cut each potato lengthwise and scoop out most of the flesh, leaving a ¼-inch shell. Mix the scooped potato flesh with your veggie-protein filling. Stir in half the cheese.
  4. Bake Again:
    Stuff the mixture back into the potato shells. Top with the remaining cheese.
    Return to the oven and bake for 10 more minutes, until the cheese is bubbly and golden.
  5. Serve:
    Top with a spoonful of Greek yogurt, a sprinkle of green onions, or your favorite sauce. Serve hot and enjoy a nutritious meal that feels like comfort food.

This meal provides a balanced combination of complex carbs (from the potato), lean protein (chicken, turkey, or beans), fiber, vitamins (especially A and C from the veggies), and calcium from the cheese. Greek yogurt adds probiotics and a creamy texture, making it a healthier alternative to sour cream.

It’s easy to customize: swap the protein, add mushrooms or zucchini, or go spicy with jalapeños. Great for leftovers too!

 

References:
U.S. Department of Agriculture. (2021). FoodData Central – Russet potatoes, cooked. https://fdc.nal.usda.gov
Mayo Clinic. (2022). Power up with protein. https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/high-protein-foods/art-20288656
Harvard T.H. Chan School of Public Health. (n.d.). Vegetables and Protein Sources. https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/
Cleveland Clinic. (2021). Greek Yogurt vs. Sour Cream: Which is Healthier? https://health.clevelandclinic.org/greek-yogurt-vs-sour-cream/