Air Fryer Loaded Baked Potato with Cottage Cheese

• 300 g (1 medium raw russet baking potato (300 g)) — Raw russet baking potato with skin
• 180 g (3/4 cup (180 g) low-fat cottage cheese) — Low-fat cottage cheese (2% milkfat)
• 30 g (30 g cheddar cheese, grated) — Cheddar cheese
• 10 g (10 g scallion, thinly sliced) — Raw scallion
• 5 g (1 tsp (5 g) avocado oil) — Avocado oil

Method

1. 1Preheat the air fryerPreheat a clean 5-quart air fryer to 400°F (204°C) for 3 minutes while par-cooking begins in the microwave.3 min · 400°FLook for: The air fryer is fully hot when the microwave stage ends.Safety: Keep the empty basket seated by its handle. The quoted total time includes this preheat and assumes one batch in the declared basket.
2. 2Scrub and pierce the potatoScrub the potato skin under running water, dry it, and pierce it eight times with a fork.1 minLook for: The skin is clean and evenly pierced around every side.Safety: Piercing prevents steam pressure from building inside the potato.
3. 3Microwave until nearly tenderPlace the potato on a microwave-safe plate and microwave on high for 7 minutes, turning after 4 minutes.7 minLook for: A thin knife enters the center with slight resistance, but the potato still holds its shape.Safety: Use oven mitts and open away from steam; microwave power varies.
4. 4Oil the potato skinCarefully brush all avocado oil over the hot potato skin and place the potato alone in a single basket layer.30 secLook for: The entire skin has a thin oil sheen without a puddle.Safety: The potato is very hot; hold it with tongs or mitts.
5. 5Air-fry until crispAir-fry at 400°F (204°C) for 7 minutes, turning once after 4 minutes.7 min · 400°FLook for: The skin is dry and crisp and a knife slides through the center easily.Safety: Open the hot basket away from your face.
6. 6Split, load, and serveSplit the potato lengthwise, fluff the flesh with a fork, add all cottage cheese and cheddar, then scatter every scallion slice on top.1 min 15 secLook for: The cheddar softens over hot potato, cottage cheese fills the opening, and no topping remains.Safety: Declare milk; serve immediately and refrigerate leftovers within 2 hours.