Description
A delicious guide to making perfectly crispy and fluffy twice-baked potatoes in the air fryer, perfect for family dinners or as a party appetizer.
Ingredients
Scale
- 4 large russet potatoes
- 2 tbsp olive oil
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tbsp butter
- 1 cup sharp cheddar cheese
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat your air fryer to 400°F (200°C).
- Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork.
- Rub the potatoes with olive oil and sprinkle with salt and pepper. Place them in the air fryer basket, ensuring they are not overcrowded.
- Air fry for 40-50 minutes, or until they are easily pierced with a fork.
- Remove the potatoes from the air fryer and let them cool slightly until you can handle them. Slice each potato in half lengthwise.
- Carefully scoop out the potato flesh, leaving a thin layer of potato attached to the skin. Place the scooped-out potato in a large bowl.
- Add sour cream, milk, melted butter, cheddar cheese, and green onions to the bowl with the potato flesh. Season with salt and pepper. Mash until smooth and creamy.
- Spoon the potato mixture back into the potato skins, mounding it slightly.
- Sprinkle the filled potatoes with additional cheddar cheese and any other desired toppings.
- Return the potatoes to the air fryer basket and air fry for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
For a healthier option, swap sour cream for Greek yogurt. Customize with additional toppings like bacon, chives, or vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg