Description
A simple method for making classic twice baked potatoes using an air fryer.
Ingredients
Scale
- 4 medium Russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons milk
- 2 tablespoons chopped chives
Instructions
- Wash and dry the potatoes thoroughly.
- Prick each potato several times with a fork.
- Rub the potatoes with olive oil, salt, and pepper.
- Place the potatoes in the air fryer basket in a single layer.
- Air fry at 400F (200F) for 40 to 50 minutes, flipping halfway through, until tender when pierced with a fork.
- Remove potatoes from the air fryer and let them cool slightly.
- Slice each potato in half lengthwise. Scoop out the inside flesh into a bowl, leaving a 1/4 inch shell.
- Mash the potato flesh with cheddar cheese, sour cream, and milk until smooth.
- Spoon the mixture back into the potato shells.
- Return the stuffed potatoes to the air fryer basket.
- Air fry at 375F (190C) for 5 to 7 minutes, until the cheese is melted and the tops are lightly browned.
- Garnish with chopped chives before serving.
Notes
- For crispier skins, rub the outside of the potatoes with a little extra oil before the first cook.
- You can add bacon bits or cooked crumbled bacon to the filling mixture for extra flavor.
- Prep Time: 10 min
- Cook Time: 55 min
- Category: Side Dish
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 half potato
- Calories: 350
- Sugar: 3
- Sodium: 300
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 4
- Protein: 12
- Cholesterol: 45
Keywords: twice baked potatoes, air fryer potatoes, baked potato recipe, stuffed potatoes, cheddar potatoes