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High Protein Baked Potato

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 servings
Calories: 583 kcal
Cuisine: Vegetarian , Vegan , gluten-free

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

Instructions

    Cup of Yum
  1. To make the baked potatoes,
  2. Preheat the oven to 400F.
  3. Wash the potatoes off and lightly prick the entire outsides with a fork.
  4. Coat each potato with a small amount of olive oil and wrap in tin foil.
  5. Set in the oven and bake for 40 - 45 minutes until tender.
  6. Allow cooking slightly before serving.
  7. While the potatoes bake, prepare the toppings.
  8. To make the crispy tofu,
  9. Preheat the oven to 400F and prepare a baking tray with parchment paper.
  10. Drain the excess water from the tofu package and crumble into a medium-sized bowl.
  11. Transfer to a medium-sized bowl and add the cornstarch, olive oil, and ALL of the spices. 
  12. Mix the ingredients together, until thoroughly combined.
  13. Set onto the prepared tray and bake for 25 - 30 minutes until golden brown. Make sure to stir halfway through.
  14. To make the seasoned black beans,
  15. Add all of the ingredients to a pot over medium-high heat.
  16. Cook until the rice wine vinegar and excess moisture evaporates and the beans are creamy. 
  17. Remove from heat and allow it to slightly cool.
  18. To assemble each potato, open up the tinfoil and make a large cut down the middle of the potato.
  19. 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

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

% 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.