This high-protein potato bread is soft, savory and surprisingly easy: mashed potatoes, creamy quark, eggs and oat flour are stirred together with fresh green onions and baked in a small pan in the air fryer. There is no yeast, no kneading and no waiting for the dough to rise. The result is a golden loaf with a tender, moist crumb and about 8 grams of protein per slice.

The recipe comes from a short video on the Airfryworld Facebook page. It is a great way to use leftover boiled potatoes and makes a filling base for breakfast, lunch boxes or a bowl of soup.

Air Fryer High-Protein Potato Bread

Recipe by JuliaCourse: Bread, BreakfastCuisine: EuropeanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

140

kcal

Protein

Carbohydrates

Fat

Fiber

Total time

hour

A soft, savory air fryer high-protein potato bread made with mashed potatoes, quark, eggs, oat flour and fresh green onions. No yeast, no kneading and about 8 g of protein per slice.

Ingredients

500 g (1.1 lb) cooked potatoes, cooled and mashed
250 g (1 cup) low-fat quark (or skyr)
2 large eggs
3 tablespoons fresh green onions, finely chopped
100 g (1 cup) oat flour or all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon olive oil, for the pan
Flaky sea salt, for the top (optional)

Directions

Mash the potatoes
Mash the cooked, completely cooled potatoes until smooth. A potato ricer or masher works best.
Mix the wet ingredients
Add the quark and eggs to the potatoes and stir until you have a smooth, even mixture.
Add the dry ingredients
Stir in the oat flour, baking powder, salt, pepper and garlic powder, then fold in the green onions. The dough will be thick and sticky, like a heavy batter. Do not knead it.
Prepare the pan
Line a 7-inch (18 cm) round cake pan that fits in your air fryer with parchment paper and brush it with olive oil. Spread the dough in the pan, mound it slightly in the center, score the top with a knife and sprinkle with flaky salt.
Air fry
Air fry at 320°F (160°C) for 35 to 40 minutes. If the top browns too quickly after about 20 minutes, cover it loosely with foil.
Check if it is done
The bread is ready when a toothpick inserted in the center comes out clean, or the inside reaches about 200°F (93°C).
Cool and slice
Let the bread cool in the pan for 10 minutes, then on a rack for at least 30 minutes before slicing.

Notes

Floury potatoes such as russets or Yukon Golds give the best texture. Use them cold.
Make oat flour by blending rolled oats in a blender until fine. Use certified gluten-free oats for a gluten-free bread.
No quark? Use skyr, thick strained Greek yogurt or blended cottage cheese.
Keep the bread wrapped in the fridge for up to 4 days, or freeze slices for up to 2 months.

Julia’s Tip: Use potatoes you boiled the day before. Cold, well-cooled potatoes make a firmer dough and a bread that slices cleanly instead of turning gummy.

What Makes This High-Protein Potato Bread So Filling?

Most of the protein comes from the quark and the eggs, with a little extra from the oat flour and potatoes. Together they give each of the 8 slices about 8 grams of protein, which is two to three times as much as a typical slice of white bread. At the same time the bread is low in fat, with around 140 calories per slice. Because there is very little flour and no yeast, it is closer to a savory quick bread than a classic loaf: dense enough to slice and toast, but soft and moist inside.

The Best Potatoes for High-Protein Potato Bread

Floury potatoes like russets or Yukon Golds work best because they mash into a smooth, dry purée. Boil them in their skins or bake them, then peel and let them cool completely. Warm potatoes release steam into the dough and make the bread heavy. Use a ricer or a simple masher, and avoid a food processor or blender: it overworks the starch and turns the potatoes gluey.

Oat Flour or All-Purpose Flour?

Oat flour adds fiber, a mild nutty flavor and a slightly denser crumb. You can make it yourself by blending rolled oats until fine.
All-purpose flour gives a lighter, softer bread that rises a little more.
Spelt or whole wheat flour also works. Add a tablespoon of extra quark if the dough feels dry.
Gluten-free: use certified gluten-free oat flour and check your baking powder label.

What Is Quark, and What Can You Use Instead?

Quark is a fresh, creamy cheese that is very popular in Germany and Central Europe. It is high in protein, low in fat and has a mild, slightly tangy taste, somewhere between Greek yogurt and ricotta. If you cannot find it, use skyr or thick strained Greek yogurt. Blended cottage cheese works too and adds even more protein. Avoid thin, runny yogurt, as it makes the dough too wet.

Thick slices of high-protein potato bread showing a soft crumb with green onions and a golden crust — Let the bread cool before slicing for a clean, moist crumb.

How to Tell When Air Fryer Potato Bread Is Done

A toothpick inserted in the center comes out clean or with only a few dry crumbs.
The internal temperature reaches about 200°F (93°C).
The crust is deep golden and sounds hollow when you tap it.
The bread pulls away slightly from the sides of the pan.

Mistakes to Avoid

Using warm potatoes: they make the dough sticky and the bread gummy.
Baking too hot: above 340°F (170°C) the crust gets too dark before the center is cooked.
Using watery quark: pour off any liquid on top of the quark before using it.
Slicing right away: the crumb is still setting while the bread cools, so wait at least 30 minutes.

How to Serve High-Protein Potato Bread

Toasted with a spread of quark, sliced radishes and chives
With a soft-boiled egg and black pepper for breakfast
Next to a bowl of tomato or vegetable soup
As a sandwich with smoked salmon and cucumber
Cut into cubes and air fried as savory croutons

Storage and Freezing

Because of the potatoes and quark, this high-protein potato bread is moister than regular bread and should be kept in the fridge. Wrap it in a clean kitchen towel or store it in an airtight container for up to 4 days. For longer storage, slice the bread, freeze the slices with parchment between them and toast them straight from frozen in the air fryer at 350°F (180°C) for 3 to 4 minutes.

Frequently Asked Questions

Does high-protein potato bread need yeast?

No. Baking powder and eggs make it rise, so it works like a quick bread. You can bake it right after mixing.

Can I bake it in the oven?

Yes. Bake it in a lined loaf pan or round cake pan at 350°F (180°C) for about 45 to 50 minutes, until a toothpick comes out clean.

Can I add cheese?

Yes. Fold in a handful of grated cheddar or Parmesan with the green onions, or sprinkle some on top for the last 5 minutes of cooking.

Why is my bread gummy inside?

It was either cut too early, the potatoes were warm or blended, or the bread needed a few more minutes. Check the temperature in the center and let it cool fully before slicing.