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–+ servings

Loaded Cottage Cheese Baked Potatoes

These loaded cottage cheese baked potatoes have crisp, seasoned skins and soft, fluffy centres topped with creamy cottage cheese, melted cheddar, crispy bacon and fresh green onions. I prefer cottage cheese to sour cream because it tastes lighter, adds extra protein and becomes wonderfully creamy against the hot potato.
This is an easy baked potato recipe for lunch, a casual family dinner or a hearty side dish. The ingredients are simple, but every bite has a good mix of creamy, cheesy, smoky and fresh flavours.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner, lunch, Main Course, Side Dish
Cuisine North American
Servings 4 servings
Calories 507 kcal

Equipment

  • Baking sheet
  • Parchment paper or aluminum foil
  • Vegetable brush for scrubbing the potatoes
  • Fork for piercing and fluffing the potatoes
  • Pastry brush for applying the olive oil
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Cheese grater
  • Frying pan for cooking the bacon
  • Small bowls for preparing the toppings

Ingredients
  

  • 4 russet potatoes medium-to-large
  • 1-3 tablespoon olive oil
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon ground black pepper
  • 1 cup cottage cheese 2%
  • 1 cup cheddar cheese shredded
  • 6 slices bacon cooked until crisp and chopped
  • 3 green onions thinly sliced

Instructions
 

Preheat the oven.

  • Preheat the oven to 425°F. Line a baking sheet with aluminum foil or parchment paper for easier cleanup.

Prepare the potatoes.

  • Scrub the russet potatoes well, then dry them thoroughly. Poke each potato several times with a fork to allow steam to escape while they bake.

Season the potato skins.

  • Brush the potatoes all over with olive oil. Sprinkle them evenly with salt and black pepper, then place them on the prepared baking sheet.

Bake until tender.

  • Bake the potatoes for 50–60 minutes, depending on their size. They are ready when the skins are lightly crisp and a fork or sharp knife slides easily into the centre. Very large potatoes may need a little longer.

Open and fluff the potatoes.

  • Let the baked potatoes rest for about 5 minutes. Cut a slit along the top of each potato, then gently press the ends toward the centre to open it. Fluff the soft potato flesh with a fork.

Add the loaded baked potato toppings.

  • Spoon cottage cheese into each hot baked potato. Top with shredded cheddar, crispy bacon and sliced green onions. The heat from the potato will warm the cottage cheese and begin melting the cheddar.

Melt the cheese, if desired.

  • For a more melted cheddar topping, return the loaded potatoes to the oven for 3–5 minutes. Add the green onions after reheating so they stay fresh and slightly crisp.
    • For the best loaded cottage cheese baked potatoes, fluff the hot potato flesh with a fork before adding the cottage cheese. This helps the creamy filling settle into the soft centre, while the shredded cheddar melts more evenly over the top.

Notes

  • Russet potatoes are the best choice for loaded cottage cheese baked potatoes because the skins become crisp while the centres stay soft and fluffy.
  • Scrub the potatoes well and dry them completely before adding the olive oil. A dry surface helps create a crisp, seasoned baked potato skin.
  • Poke each potato several times with a fork before baking. This allows steam to escape and helps the potatoes cook evenly.
  • Bake the potatoes uncovered at 425°F. Wrapping them in foil traps moisture and gives the skins a softer texture.
  • Baking time depends on the size of the potatoes. Medium russet potatoes usually take 50–60 minutes, while very large potatoes may need closer to 70 minutes.
  • The potatoes are ready when a sharp knife or fork slides easily into the centre. The outside should feel crisp, but the inside should be completely tender.
  • Fluff the hot potato flesh with a fork before adding the toppings. This helps the cottage cheese settle into the potato instead of sitting only on top.
  • I prefer cottage cheese instead of sour cream because it adds creamy texture, extra protein and a lighter flavour to these loaded baked potatoes.
  • Some cottage cheese can be quite wet. Drain off any excess liquid before adding it so the baked potato does not become watery.
  • Add the cottage cheese and cheddar while the potato is still hot. The heat gently warms the cottage cheese and helps the shredded cheddar begin to melt.
  • Freshly grated cheddar melts more smoothly, but packaged shredded cheddar works well when you need a quick and easy dinner.
  • Cook the bacon until crisp and chop it into small pieces. Smaller pieces spread more evenly, so there is smoky bacon flavour in every bite.
  • Add the green onions just before serving to keep their fresh colour and mild onion flavour.
  • For extra-melty cheese, return the assembled potatoes to the oven for 3–5 minutes, then add the green onions afterward.

Nutrition

Serving: 1servingCalories: 507kcalCarbohydrates: 42gProtein: 21gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 59mgSodium: 871mgPotassium: 1056mgFiber: 3gSugar: 3gVitamin A: 461IUVitamin C: 14mgCalcium: 280mgIron: 2mg
Keyword baked potato toppings, baked potato with cottage cheese, cottage cheese baked potato, crispy oven-baked potatoes, high-protein baked potato, loaded baked potato recipe, loaded cottage cheese baked potatoes, oven-baked russet potatoes, recipe
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