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.
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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
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!!!
Video
Notes
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!
Instead of crispy tofu or black beans, you could use my Walnut Taco Meat recipe! ** SEE RECIPE
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
Serving: 1 | Calories: 583kcal | Carbohydrates: 80.3g | Protein: 30.5g | Fat: 17.1g | Saturated Fat: 7.3g | Polyunsaturated Fat: 3.1g | Cholesterol: 25.3mg | Sodium: 780.9mg | Fiber: 12.5g | Sugar: 3.4g
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