Ingredients:

  • 2 medium russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 cup cottage cheese (low-fat or regular)
  • 1/2 cup shredded cheddar cheese
  • 4 green onions, finely chopped
  • 1/4 cup sour cream (optional, for serving)
  • Fresh cilantro or parsley, for garnish (optional)

Instructions:

  1. Preheat the air fryer to 400°F (200°C).
  2. Wash the russet potatoes thoroughly under running water to remove any dirt. Pat them dry with a kitchen towel.
  3. Prick each potato several times with a fork to allow steam to escape during cooking.
  4. Rub the potatoes with olive oil and sprinkle with 1/2 teaspoon of salt.
  5. Place the potatoes in the air fryer basket and cook for about 30 minutes, or until the skins are crispy.
  6. Remove the potatoes from the air fryer and let them cool for a few minutes until safe to handle. Cut each potato in half lengthwise.
  7. Using a spoon, carefully scoop out the inside of each potato half, leaving about 1/4 inch of flesh around the edges.
  8. Brush the potato skins with the remaining olive oil and season with the remaining salt, black pepper, and garlic powder.
  9. Place the potato skins back in the air fryer basket, skin-side up. Air fry for an additional 10 minutes at 400°F (200°C).
  10. In a mixing bowl, combine the scooped potato flesh with the cottage cheese, cheddar cheese, and half of the chopped green onions. Mix well.
  11. Spoon the cottage cheese mixture evenly into each potato skin.
  12. Return the filled potato skins to the air fryer basket and cook for an additional 5-7 minutes, until the cheese is melted and bubbly.
  13. Remove the potato skins from the air fryer and top with the remaining chopped green onions. Garnish with sour cream and fresh herbs if desired.