Go Back
Crispy air fryer baked potato skins filled with creamy cottage cheese, topped with fresh chives and a sprinkle of paprika, ready to serve as a healthy snack.

Cottage Cheese Baked Potato Skins (Air Fryer)

Try this easy cottage cheese recipe for air fryer baked potato skins quick, healthy, and perfect for busy days or entertaining!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Snack
Cuisine American
Servings 4
Calories 220 kcal

Ingredients
  

  • 4 medium russet potatoes
  • 1 cup cottage cheese full-fat or low-fat
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 2 tablespoons chopped fresh chives

Optional toppings:

  • ½ cup shredded cheddar or mozzarella for extra cheese
  • 2 slices crispy turkey bacon or regular bacon crumbled
  • Diced jalapeños or red pepper flakes for a spicy kick
  • Fresh parsley or cilantro for garnish
  • A drizzle of hot sauce or sriracha optional for added heat

Instructions
 

Preheat the Air Fryer:

  • Preheat your air fryer to 375°F (190°C). This ensures even cooking for crispy potato skins.

Prepare the Potatoes:

  • Wash and scrub the potatoes thoroughly to remove any dirt.
  • Pierce each potato a few times with a fork to allow steam to escape during cooking.
  • Rub each potato with olive oil and season with salt and pepper to enhance the flavor.

Cook the Potatoes in the Air Fryer:

  • Place the whole potatoes in the air fryer basket, ensuring they are not overcrowded.
  • Cook for 35-40 minutes, flipping them halfway through, until they are fork-tender. You can test them by inserting a fork; if it slides in easily, they’re done.
  • Remove the potatoes from the air fryer and let them cool for 5-10 minutes.

Scoop Out the Centers:

  • Once the potatoes are cool enough to handle, cut each potato in half lengthwise.
  • Use a spoon to scoop out most of the flesh, leaving about ¼ inch of potato attached to the skin (this ensures the skins stay sturdy).
  • Brush the hollowed-out skins with a little more olive oil and place them back in the air fryer, cut-side down.

Crisp the Potato Skins:

  • Air fry the hollowed-out skins at 400°F (200°C) for 5-7 minutes, or until the edges become golden and crispy.

Prepare the Cottage Cheese Filling:

  • In a mixing bowl, combine cottage cheese, garlic powder, smoked paprika, salt, black pepper, and chopped chives. Stir until everything is well mixed.
  • For a creamier filling, use a food processor or immersion blender to blend the cottage cheese mixture for a smoother texture.

Fill the Skins:

  • Spoon the cottage cheese mixture into each crispy potato skin, making sure each one is evenly filled.
  • Optional: Top with shredded cheese, crumbled bacon, or a sprinkle of red pepper flakes for extra flavor.

Air Fry Again:

  • Place the filled skins back in the air fryer and cook at 375°F (190°C) for an additional 3-5 minutes, or until the filling is warmed through and any added cheese is melted.

Garnish and Serve:

  • Once done, remove the potato skins from the air fryer and let them cool slightly.
  • Garnish with extra chives, parsley, or a drizzle of hot sauce if desired.
  • Serve immediately and enjoy!

Notes

Nutrition Information (per serving):
  • Calories: 220 kcal
  • Fat: 9g
  • Saturated Fat: 1g
  • Cholesterol: 10mg
  • Sodium: 450mg
  • Carbohydrates: 27g
  • Fiber: 4g
  • Sugar: 2g
  • Protein: 9g
  • Vitamin A: 4% DV
  • Vitamin C: 20% DV
  • Calcium: 8% DV
  • Iron: 6% DV
Keyword Cottage Cheese Air Fryer Baked Potato Skins