Crispy Creamy Potatoes (Print Version)
# Ingredients:
01 -
1-2 tablespoons olive oil.
02 -
3 medium-sized russet potatoes.
03 -
2 tablespoons softened butter.
04 -
Kosher salt, adjust to your liking.
05 -
1/4 teaspoon ground black pepper.
06 -
1 teaspoon each of garlic and onion powders.
07 -
2 cups cheddar cheese, grated (split in half).
08 -
1 cup sour cream.
09 -
2 cooked bacon slices, crumbled (or 6 tablespoons bacon bits).
10 -
Chopped green onions for sprinkling (optional).
# Instructions:
01 -
Clean the potatoes and pat them dry. Coat them with olive oil, give them a light sprinkle of salt, and poke some holes all around using a fork.
02 -
Turn your air fryer on and let it preheat for 3 minutes at 400°F (204°C).
03 -
Put the potatoes in the air fryer basket and cook for 30 minutes. Flip them over halfway through. Use a fork or toothpick to see if they’re tender.
04 -
Once done, let the potatoes rest for about 10 minutes or until they’re cool enough to handle.
05 -
Slice each potato lengthwise and use a spoon to scoop out the insides, leaving a thin layer inside the skin for support.
06 -
Take the scooped-out potato flesh and mash it in a large bowl. You can use a masher or mixer for this.
07 -
Mix together the mashed potatoes, butter, pepper, garlic powder, onion powder, 1 1/2 cups grated cheese, and sour cream until it’s creamy and smooth.
08 -
Fill each potato skin with the mashed mixture. Sprinkle the remaining 1/2 cup cheddar cheese on top and add the crumbled bacon.
09 -
Return the stuffed potatoes to the air fryer and cook for another 5-7 minutes, just until the cheese melts and they’re warm through.
10 -
Enjoy them hot! Add chopped green onions on top if you’d like.
# Notes:
01 -
Creamy and cheesy, these Air Fryer Twice Baked Potatoes are a tasty side for special meals or casual dinners.
02 -
Cooking the potatoes in an air fryer gives the skins a crispy edge while keeping the filling nice and soft.
03 -
Make them your own! Add jalapeños, extra sour cream, or fresh chives for a twist.