Crispy Air Fryer Twice-Baked Potatoes with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Air Fryer Twice-Baked Potatoes with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy Air Fryer Twice-Baked Potatoes with Greek Yogurt

Enjoy a modern spin on a classic comfort dish, featuring a crispy, golden potato exterior and a creamy, protein-packed filling. Perfectly balanced and versatile enough for breakfast, lunch, or dinner, this recipe brings together the fluffiness of lightly baked potato, tangy nonfat Greek yogurt, egg whites, and a hint of melted part-skim mozzarella, all finished with a drizzle of olive oil and fresh chives.

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NUTRITION

377kcal
Protein
31.1g
Fat
9.3g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~200g)

1/2 cup Nonfat Greek Yogurt (~122g)

2 large Egg Whites (~66g total)

1 ounce Part-Skim Mozzarella Cheese (~28g)

1 teaspoon Olive Oil (~4.5g)

1 tablespoon Fresh Chives

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your air fryer to 400°F.

  • 2

    Pierce the potato several times with a fork. Place the potato in the air fryer basket and cook for about 35-40 minutes or until tender.

  • 3

    Once cooked, remove the potato and let it cool slightly. Carefully slice it in half lengthwise and scoop out most of the flesh, leaving a thin shell.

  • 4

    In a bowl, mash the scooped-out potato with the nonfat Greek yogurt, egg whites, and part-skim mozzarella cheese. Season with salt and pepper. Adjust consistency if needed.

  • 5

    Spoon the mixture back into the potato shells, mounding it slightly.

  • 6

    Drizzle a teaspoon of olive oil over the filled potatoes for extra crispness. Return the stuffed potatoes to the air fryer and cook at 400°F for an additional 5-7 minutes until the tops are lightly browned and crispy.

  • 7

    Garnish with freshly chopped chives and serve immediately.

Crispy Air Fryer Twice-Baked Potatoes with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Air Fryer Twice-Baked Potatoes with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy Air Fryer Twice-Baked Potatoes with Greek Yogurt

Enjoy a modern spin on a classic comfort dish, featuring a crispy, golden potato exterior and a creamy, protein-packed filling. Perfectly balanced and versatile enough for breakfast, lunch, or dinner, this recipe brings together the fluffiness of lightly baked potato, tangy nonfat Greek yogurt, egg whites, and a hint of melted part-skim mozzarella, all finished with a drizzle of olive oil and fresh chives.

NUTRITION

377kcal
Protein
31.1g
Fat
9.3g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~200g)

1/2 cup Nonfat Greek Yogurt (~122g)

2 large Egg Whites (~66g total)

1 ounce Part-Skim Mozzarella Cheese (~28g)

1 teaspoon Olive Oil (~4.5g)

1 tablespoon Fresh Chives

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your air fryer to 400°F.

  • 2

    Pierce the potato several times with a fork. Place the potato in the air fryer basket and cook for about 35-40 minutes or until tender.

  • 3

    Once cooked, remove the potato and let it cool slightly. Carefully slice it in half lengthwise and scoop out most of the flesh, leaving a thin shell.

  • 4

    In a bowl, mash the scooped-out potato with the nonfat Greek yogurt, egg whites, and part-skim mozzarella cheese. Season with salt and pepper. Adjust consistency if needed.

  • 5

    Spoon the mixture back into the potato shells, mounding it slightly.

  • 6

    Drizzle a teaspoon of olive oil over the filled potatoes for extra crispness. Return the stuffed potatoes to the air fryer and cook at 400°F for an additional 5-7 minutes until the tops are lightly browned and crispy.

  • 7

    Garnish with freshly chopped chives and serve immediately.