Cottage Cheese Potato Skins
Crispy on the outside and creamy on the inside, these Cottage Cheese Potato Skins are a healthier twist on a classic favorite. Perfect as a snack, appetizer, or even a light meal, they’re easy to customize with your favorite toppings!
Ingredients
- 4 medium russet potatoes
- 1 cup full-fat or low-fat cottage cheese
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- Salt, to taste
- Black pepper, to taste
Optional Toppings – Customize your Skins:
- Chopped green onions
- Crumbled turkey bacon or air-fried chickpeas
- Shredded cheddar cheese
- Fresh parsley or cilantro
- Hot sauce or sriracha
- Greek yogurt or sour cream for topping
Instructions
- -Preheat oven to 400°F (200°C).-Wash and dry the potatoes thoroughly.Place potatoes on a baking sheet and bake for 45–50 minutes, flipping halfway.-Let them cool slightly, then slice in half lengthwise and scoop out most of the flesh, leaving a thin layer.-Brush the skins with olive oil and season with garlic powder, paprika, salt, and pepper.-Air fry at 380°F (190°C) for 10–15 minutes until crispy, flipping halfway through.-Mix cottage cheese with a pinch of seasoning or herbs (optional) and spoon into each skin.-Add any optional toppings and air fry for an additional 2–3 minutes if cheese is added.-Garnish with fresh herbs or yogurt, and serve hot.
Notes
- Make-Ahead Tip: You can bake and scoop the potatoes ahead of time. Store the empty skins in the fridge for up to 2 days before crisping and filling.
- Crispier Texture: For an ultra-crispy finish, air fry the skins before adding the cottage cheese filling. This mimics the double-fry method.
- Customization Ideas: Feel free to mix the cottage cheese with ranch seasoning, roasted garlic, or fresh herbs for extra flavor.
- Low-Carb Variation: Swap potatoes for zucchini boats or large mushroom caps for a keto-friendly version.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 375°F (190°C) for 3–5 minutes. Avoid microwaving, as it can make the skins soggy.
- Freezer Friendly: Freeze fully assembled but unbaked skins in a freezer-safe container for up to 3 months. Bake straight from frozen at 400°F (200°C) for 20–25 minutes.