Description
How to make fluffy baked potatoes with creamy cottage cheese, crispy bacon, and fresh chives that create the perfect protein-packed comfort meal.
Ingredients
Scale
Base Ingredients
- 4 large russet potatoes, scrubbed clean
- 2 tbsp olive oil
- 1 tsp coarse sea salt
Cottage Cheese Filling
- 1½ cups cottage cheese, room temperature
- 2 tbsp butter, softened
- ¼ cup sour cream
- 2 tbsp fresh chives, chopped
- 1 tsp garlic powder
- ½ tsp black pepper
Toppings
- 6 strips bacon, cooked and crumbled
- ½ cup sharp cheddar cheese, shredded
- 2 green onions, sliced thin
- 1 tbsp fresh parsley, chopped
- Paprika for garnish
- Extra butter for serving
Instructions
- Prep Potatoes: Preheat oven to 425°F. Scrub potatoes clean, pierce all over with a fork, then rub with olive oil and salt. This creates the perfect crispy skin.
- Bake Potatoes: Place directly on oven rack with a pan below to catch drips. Bake 45-60 minutes until easily pierced with a fork and skin is golden.
- Make Filling: While potatoes bake, mix cottage cheese, butter, sour cream, chives, garlic powder, and pepper in a bowl until well combined and creamy.
- Cook Bacon: Cook bacon until crispy, then crumble into small pieces. The key is getting it really crispy so it stays crunchy on top.
- Open Potatoes: Cut a deep X in each hot potato and fluff the flesh with a fork. Be generous with the opening to create space for toppings.
- Add Filling: Spoon cottage cheese mixture generously into each potato, then top with cheddar, bacon, green onions, and parsley. The contrast is amazing.
- Final Touch: Sprinkle with paprika and serve immediately while hot. The melted cheese and warm cottage cheese filling make these absolutely perfect.
Notes
- Pierce potatoes thoroughly or they may burst in the oven.
- Use room temperature cottage cheese for smoothest mixing.
- Store leftovers in refrigerator for up to 3 days in airtight container.
- Reheat in 350°F oven for best texture, not microwave.
- Cook bacon until very crispy so it stays crunchy on top.
- Serve immediately while potatoes are hot for best experience.
Allergy Information: Dairy
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 38g
- Protein: 22g