High Protein Baked Potato
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
583 kcal
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Cuisine
Vegetarian, Vegan, gluten-free
High Protein Baked Potato
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This deliciously easy high protein baked potato recipe is full of protein from the help of tofu and black beans and is part of a well-balanced diet.
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Ingredients
For the Crispy Crumbled Tofu:
- 350 g package firm tofu crumbled
- 1 ½ tbsp. corn starch
- 1 tbsp. olive oil
- 1 ½ tbsp. garlic powder
- 1 ½ tbsp. oregano
- 1 tbsp. onion powder
- 1 tbsp. minced onion
- 1 ½ tsp. smoked paprika
- 1 ½ tsp. salt
- ½ tsp. chili powder
- ½ tsp. black pepper
For the Seasoned Black Beans:
- 1- 398 ml can of black beans
- 1 tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. smoked paprika
- 1 tsp. salt
- ½ tsp. cumin
- ½ tsp. black pepper
- ½ tsp. red chili flakes
- ¼ cup rice wine vinegar
For the potato:
- 4-5 large russet potatoes
- 1 large field tomato diced
- 3 sprigs of green onion sliced
- 1 ½ cups mixed cheese grated
- ½ cup sour cream
- salt & pepper to taste
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Instructions
- To make the baked potatoes,
- Preheat the oven to 400F.
- Wash the potatoes off and lightly prick the entire outsides with a fork.
- Coat each potato with a small amount of olive oil and wrap in tin foil.
- Set in the oven and bake for 40 - 45 minutes until tender.
- Allow cooking slightly before serving.
- While the potatoes bake, prepare the toppings.
- To make the crispy tofu,
- Preheat the oven to 400F and prepare a baking tray with parchment paper.
- Drain the excess water from the tofu package and crumble into a medium-sized bowl.
- Transfer to a medium-sized bowl and add the cornstarch, olive oil, and ALL of the spices.
- Mix the ingredients together, until thoroughly combined.
- Set onto the prepared tray and bake for 25 - 30 minutes until golden brown. Make sure to stir halfway through.
- To make the seasoned black beans,
- Add all of the ingredients to a pot over medium-high heat.
- Cook until the rice wine vinegar and excess moisture evaporates and the beans are creamy.
- Remove from heat and allow it to slightly cool.
- To assemble each potato, open up the tinfoil and make a large cut down the middle of the potato.
- Fill with all of the prepared toppings. Enjoy! It is SO delicious!!!
Notes
- Make this vegan by using dairy free sour cream and cheese!!
- Make this vegan by using dairy free sour cream and cheese!!
- Serve the extra toppings that you love like avocado, caramelized onions, cilantro, or even hot sauce!
- Serve the extra toppings that you love like avocado, caramelized onions, cilantro, or even hot sauce!
- Instead of crispy tofu or black beans, you could use my Walnut Taco Meat recipe! ** SEE RECIPE
- Instead of crispy tofu or black beans, you could use my
- Store the elements of the tacos in the fridge separately for up to 1 week. Assemble, reheat the potato in the oven, and garnish again to serve.
- Store the elements of the tacos in the fridge separately for up to 1 week. Assemble, reheat the potato in the oven, and garnish again to serve.
Nutrition Information
Show Details
Serving
1
Calories
583kcal
(29%)
Carbohydrates
80.3g
(27%)
Protein
30.5g
(61%)
Fat
17.1g
(26%)
Saturated Fat
7.3g
(37%)
Polyunsaturated Fat
3.1g
Cholesterol
25.3mg
(8%)
Sodium
780.9mg
(33%)
Fiber
12.5g
(50%)
Sugar
3.4g
(7%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 583kcal | 29% |
| Carbohydrates | 80.3g | 27% |
| Protein | 30.5g | 61% |
| Fat | 17.1g | 26% |
| Saturated Fat | 7.3g | 37% |
| Polyunsaturated Fat | 3.1g | 18% |
| Cholesterol | 25.3mg | 8% |
| Sodium | 780.9mg | 33% |
| Fiber | 12.5g | 50% |
| Sugar | 3.4g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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