High-Protein Vegetarian Stuffed Potatoes
A creamy and flavorful stuffed potato dish packed with high-protein ingredients, perfect for a quick and satisfying meal.
Ingredients
Main Ingredients
- 4 large russet potatoes Use russet for fluffy texture.
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheese (cheddar, Monterey Jack, or your preference) Choose your favorite cheese.
- 1/2 cup Greek yogurt (or sour cream)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- to taste salt and pepper Adjust according to preference.
Optional Toppings
- chopped green onions
- diced tomatoes
- avocado slices
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean, prick them several times with a fork, and place them directly on the oven rack. Bake for about 45-60 minutes, or until they are tender.
Filling
- While the potatoes are baking, combine the black beans, cheese, Greek yogurt, garlic powder, cumin, salt, and pepper in a bowl. Mix well.
Stuffing
- Once the potatoes are cooked, remove them from the oven and let them cool for a couple of minutes. Slice them open lengthwise and scoop out some of the potato flesh, mixing it into your filling. Stuff each potato generously with the filling mixture.
Final Bake
- Return the stuffed potatoes to the oven for an additional 10-15 minutes until heated through and the cheese is melty.
- Remove from the oven and add your favorite toppings, such as green onions or avocado.
- Dig in and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze without toppings for up to 3 months. Reheat in the oven at 350°F (175°C).