Carb up pre-workout with this energy-boosting spud. If you’re looking for fewer calories, than half the potato works perfectly, too. For a creative spin, use sun-dried tomato pesto instead of basil pesto. You can also swap the cottage cheese for ricotta cheese, or cut it altogether if dairy upsets your stomach and you want less fat.
Nutrition Information (per serving) Calories: 585; Protein: 24 grams; Fat: 21.6 grams; Carbs: 73.7 grams
Recipe and photo courtesy of Potatoes USA
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Makes 1 servings
- 1 Russet baking potato (about 10 oz)
- ½ cup part-skim ricotta
- ¾ cup baby spinach leaves, chopped if desired
- 1½ Tbsp pesto, homemade or store bought
How to make it