Description
Delicious and creamy twice-baked potatoes made in the air fryer for a quick and crispy side dish or appetizer.
Ingredients
- 4 medium russet potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons butter
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked and crumbled bacon
- 2 tablespoons chopped green onions
- Salt and pepper to taste
- Olive oil spray
Instructions
- Preheat the air fryer to 400°F (200°C).
- Scrub the potatoes and dry them. Pierce each with a fork and lightly spray with olive oil.
- Place potatoes in the air fryer basket and cook for 35-40 minutes or until tender.
- Let the potatoes cool slightly, then cut each in half lengthwise and scoop out the insides into a bowl, leaving a 1/4-inch shell.
- Mash the potato insides with sour cream, milk, butter, salt, and pepper until smooth.
- Stir in half the cheese, bacon, and green onions.
- Spoon the mixture back into the potato shells and top with remaining cheese.
- Return stuffed potatoes to the air fryer and cook at 350°F (175°C) for 5-7 minutes until the cheese is melted and tops are golden.
- Garnish with remaining bacon and green onions before serving.
Notes
- You can make the filling ahead of time and refrigerate until ready to air fry.
- For a vegetarian version, omit the bacon or use a meat-free substitute.
- Try adding garlic powder or paprika for extra flavor.