Crispy Air Fryer Baked Potato with High-Protein Filling

Delight in the ultimate comfort food upgrade with this crispy air fryer jacket potato, featuring a crackly, salted skin and a fluffy, steam-filled interior.

Equipment

• Air Fryer: Rapidly circulates high heat to crisp the exterior while steaming the potato interior to fluffy perfection.
• Fork: Essential for piercing the skin to release steam and fluffing up the cooked potato flesh.
• Pastry Brush: Ensures an even, thin coat of oil across the skin to maximize crunch and salt adhesion.

Ingredients

• 1 medium (approx. 200g) Russet or Yukon Gold potato (scrubbed clean and patted completely dry)
• ½ tsp Olive oil or avocado oil
• ½ tsp Coarse sea salt or kosher salt
• ⅓ cup (80g) Plain non-fat Greek yogurt (acts as a high-protein sour cream substitute)
• ¼ cup (30g) Shredded low-fat cheddar cheese or part-skim mozzarella
• 2 tbsp Chopped green onions or chives
• Pinch Garlic powder, black pepper, and smoked paprika

Instructions

1. Prep & Oil the Potato: Thoroughly dry the potato, poke it 4–6 times all over with a fork, rub evenly with oil, and coat the skin with coarse sea salt.
2. Air Fry at Medium-High Heat: Place the potato in the air fryer basket and cook at 400°F (200°C) for 35–45 minutes, flipping halfway through.
3. Check Texture & Doneness: Cook until the skin is wonderfully crisp and a sharp knife slides easily into the thickest part of the potato.
4. Fluff & Load with Protein: Slice an X across the top, squeeze the sides to fluff the interior, and layer with Greek yogurt, cheese, spices, and green onions.

Nutrition

Calories: 310 kcal · Protein: 18 g · Fat: s: 6 g Cholesterol: 10 mg · Carbohydrates: 45 g · Fiber: 5 g · Sugar: 3 g · Sodium: 450 mg