Craving a classic side dish for your meat or fish but want a lower-fat version? This stuffed potato recipe is perfect! With cottage cheese and light sour cream, it offers a protein-packed, low-fat option (with only 2g of fat!) that’s still flavourful and satisfying! Plus, cooking in an air fryer saves precious prep time. Dare to try it!
Ingredients
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3 whole Russet potatoes, with skin, washed
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60 ml (¼ cup) 1% cottage cheese
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60 ml (¼ cup) 1% sour cream
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30 ml (2 tbsp) milk
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80 ml (⅓ cup) grated low-fat marbled cheddar cheese
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1 green onion, finely chopped
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Pepper and salt, to taste
Preparation
- Place the whole potatoes in the air fryer basket, then cook at 400°F (200°C) for 30 minutes or until the potatoes are tender (a fork should easily insert). Let cool for 5 minutes.
- On a cutting board, place the potatoes horizontally and slice off the top. Scoop out the flesh, leaving about a 1 cm border. Set aside the flesh.
- In a bowl, mash the potato flesh with a potato masher. Add the cottage cheese, sour cream, milk, pepper, and salt, and mix well to create a smooth filling.
- Stuff the potatoes with the filling. Sprinkle grated cheese on top.
- Place the potatoes back in the air fryer basket and cook for 5 minutes or until the cheese is melted.
- Top with green onion and serve.
Notes
Best consumed immediately for optimal results. Keeps up to 3 days in the refrigerator. Reheat in the air fryer.
Note: If you want to make the original version with bacon, opt for turkey bacon, which is much lower in fat! Use 1 slice per potato.
