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High Protein Potato Skins? It’s True (recipe!)

I’ve got some bad news…the Superbowl is this Sunday.

More than 100 million people will be tuned in.

The Big Game between the Broncos and the Seahawks.  The commercials.  The halftime show.  All sounds great to me.

So what’s the bad news?

Superbowl Sunday is the SECOND biggest eating “holiday” …

… second only to Thanksgiving.

Some estimates suggest the average person eats around 4500 calories during Superbowl Sunday alone.  Honestly, with the wings, chips, dips, pizza, guacamole, beer and everything else, that number could easily top 5,000 or even 10,000 calories in one night alone.

Seriously.

So what should you do?

Enjoy the game.  Enjoy the commercials, time with friends or whatever your plans may be and make these highly recommended high protein potato skins.

Here’s what you need.  Like in my Simple Almond Butter Muffins post the other day, these started as traditional potato skins …

… and have been “Doctored” …

Let’s say it’s another recipe from “The Doctored Kitchen”

High Protein Potato SkinsYield: 8 skins (NOTE, 2 were satisfying)

Ingredients

  • 4 medium potatoes
  • 1 cup frozen, unbuttered corn
  • 1 can black beans, rinsed and drained
  • 1/2 red onion, chopped
  • 1/2 cup Daisy cottage cheese
  • 1/4 cup plain Greek yogurt
  • Pinch of salt
  • 1 TBS fajita seasoning
  • Olive oil
  • 1/2 cup cilantro, roughly chopped
  • 1/2 cup Sharp Cheddar Cheese (or our preference, Cabot Hot Habanero)
Instructions
  1. Preheat oven to 350 degrees. Clean and brush the potatoes with olive oil, then sprinkle with salt & pierce with a fork.
  2. Bake the potatoes for 45-60 minutes, until fork tender
  3. While the potatoes are baking, place frozen corn in a heavy cast-iron skillet over medium-high heat.
  4. Drizzle with 1 tsp olive oil, sprinkle with salt and fajita seasoning. Cook about 8-10 minutes until corn is browned.  Remove from heat, add to a bowl and mix with black beans
  5. Saute the onion in 1 tsp olive oil over medium heat until soft and translucent.
  6. Remove potatoes from the oven and let cool.
  7. Turn oven to broil.
  8. When cool enough to hold comfortably, cut the sweet potatoes in half, lengthwise.
  9. Scrape the flesh of the potatoes, leaving the skins intact. (note: it helps to leave some potato in the skin to prevent tearing).
  10. Mix the flesh of the potatoes with the cottage cheese & Greek yogurt.
  11. Add the potato/cheese/yogurt mixture to the beans, corn, onions and cilantro
  12. Add the filling back into the skins and top the shredded cheese, divided evenly.
  13. Broil stuffed potato skins for 3-5 minutes or until cheese is melted and slightly browned.

Nutrition per whole potato (two skins):

379 calories, 55 g carbs, 7 g fiber, 22 g protein, 11 g fat
And that’s how you Eat Your Medicine.

Give these a try.  Our girls loved them (without the habanero cheese — their two had just straight cheddar).  And we’ll surely make them again on Superbowl Sunday.

Can you do us a favor and click the ‘like’ button below to share this recipe?  We get 200+ likes and we’ll continue this theme of “The Doctored Kitchen” next week …

 

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