Description
A quick and easy guide to making crispy and creamy twice baked potatoes using an air fryer, perfect for family dinners or meal prep.
Ingredients
Scale
- 4 medium russet potatoes
- 2 tablespoons olive oil
- Sea salt and black pepper to taste
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons butter, melted
- 1 cup cheddar cheese, shredded
- 2 green onions, chopped
Instructions
- Preheat the air fryer to 400°F (200°C).
- Scrub and dry the potatoes; pierce them with a fork several times.
- Rub olive oil over the skins and season with sea salt and pepper.
- Air fry the potatoes for 40-50 minutes until tender.
- Let them cool slightly, then slice lengthwise and scoop out the flesh.
- In a bowl, mix the potato flesh with sour cream, milk, butter, cheddar, and green onions, then season to taste.
- Spoon the filling back into the potato skins, mounding slightly.
- Return filled potatoes to the air fryer and cook for an additional 5-7 minutes until the cheese is bubbly.
- Let cool slightly, then serve hot.
Notes
For extra crispiness, broil briefly after the final fry. Customize fillings by adding proteins or vegetables.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg