Ingredients:

  • 4 medium russet potatoes (about 680g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon sea salt (5g)
  • ½ teaspoon black pepper (2g)
  • ½ teaspoon garlic powder (2g)
  • ¼ teaspoon smoked paprika (1g)
  • 1 cup cottage cheese (240g)
  • ½ cup shredded cheddar cheese (60g)
  • ¼ cup sliced green onions (25g)
  • ¼ cup cooked and crumbled bacon (optional) (30g)
  • 2 tablespoons sour cream (30g) (optional)

Instructions:

  1. Scrub the russet potatoes under cold water and dry them. Prick potatoes several times with a fork to avoid bursting during cooking.
  2. Microwave the potatoes on high for 5-7 minutes, or until tender.
  3. Once cool enough to handle, cut each potato in half lengthwise. Scoop out some of the flesh, leaving about ¼-inch of potato along the skin.
  4. Brush the skins with olive oil and season with sea salt, black pepper, garlic powder, and smoked paprika.
  5. Preheat the air fryer to 400°F (200°C). Place the potato skins in the air fryer basket, cut-side up, in a single layer.
  6. Cook for 12-15 minutes or until skins are golden brown and crispy.
  7. While the skins cook, mix cottage cheese and any additional toppings in a bowl.
  8. Remove crispy potato skins from the air fryer. Spoon cottage cheese mixture into each skin and top with shredded cheddar, green onions, and crumbled bacon if using.
  9. Return to the air fryer for an additional 3-5 minutes until the cheese is melted. Serve warm with sour cream on the side, if desired.