Preheat the air fryer to 390°F. Prick the potatoes with a fork a couple of times. Bake in the air fryer for 30-35 minutes.
When cool enough to handle, slice the potato in half.
Scoop insides of the potatoes out and transfer into a bowl. Make sure to leave a ¼ inch border around the potato skin. Set potato skins aside.
Mash the scooped-out potato with a potato masher or a fork. Stir in cottage cheese, ¾ cup cheddar cheese, green onion, garlic powder, paprika, and salt. Taste and add any seasoning if needed.
Put mixture back into potato shells, and top with remaining ¼ cup of cheddar.
Return to the air fryer for 5-10 minutes until heated through and the cheese is bubbly and lightly browned.
Sprinkle with optional toppings if using. Enjoy!
Notes
*A medium potato is about 6 ounces.*This recipe is a great way to use up leftover baked potatoes. Skip the first step if you're using already baked potatoes.*To make it easier, especially for freezing, you can add all of the cheese into the mixture and skip sprinkling with cheese. They will have less color but will be just as delicious.*To freeze:
Prepare as directed but stop before covering the stuffed potato skins with cheese.
If possible, wrap each potato half individually in parchment, freezer paper, waxed paper, or foil.
Put in an airtight bag or container, and freeze for up to 6 weeks.
When ready to bake, unwrap, sprinkle with cheese, and air fry for 15-20 minutes at 390°F until warmed through.