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High Protein Buffalo Dill Twice Baked Potatoes

High protein buffalo dill twice baked potatoes are baked until tender, filled with a creamy chicken and cottage cheese mixture, then topped with sharp cheddar. Fresh dill and buffalo-style hot sauce add a tangy kick to the golden, cheesy potato shells.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Cooling and resting 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 555
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes medium (8 to 10 ounces each)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
For the filling
  • 1.5 cup cooked shredded chicken
  • 1 cup cottage cheese low-fat
  • 0.5 cup Greek yogurt plain
  • 0.25 cup buffalo-style hot sauce
  • 1 cup sharp cheddar shredded, divided
  • 2 tbsp fresh dill chopped
  • 2 green onions thinly sliced
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

Bake the potatoes
  1. Preheat the oven to 400°F.
  2. Scrub and dry the potatoes, then prick each several times with a fork.
  3. Rub the potatoes with the olive oil and kosher salt and place them on a rimmed baking sheet.
  4. Bake for 55 to 70 minutes, until a fork easily pierces the centers.
  5. Let the potatoes cool for 10 minutes.
  6. Cut the potatoes in half lengthwise and scoop the flesh into a medium bowl, leaving about 1/4-inch-thick shells on the baking sheet.
Make the filling
  1. Mash the potato flesh.
  2. Stir in the chicken, cottage cheese, Greek yogurt, buffalo sauce, 3/4 cup of the cheddar, dill, green onions, and black pepper until combined.
Fill and bake
  1. Spoon the filling into the potato shells, mounding it slightly.
  2. Sprinkle with the remaining 1/4 cup cheddar.
  3. Bake at 400°F for 20 to 25 minutes, until the filling is hot throughout and reaches 165°F in the center.
  4. Let rest for 5 minutes before serving.

Notes

For sturdy shells, leave about 1/4-inch of potato flesh attached when scooping. Refrigerate leftovers for 3 to 4 days; freezer-friendly, though the filling may soften slightly after thawing. For a gluten-free option, check that the buffalo-style hot sauce is certified gluten-free.