Air Fryer Potato Bakes (Print Version)
Golden skins stuffed full of fluffy mash, gooey cheese on top plus some crunchy bacon. They're classic and way quicker with an air fryer.
# Ingredients:
01 -
Green onions for topping.
02 -
2 slices bacon, cooked crisp and crumbled.
03 -
1 cup creamy sour cream.
04 -
2 cups cheddar, shredded.
05 -
1 teaspoon onion powder.
06 -
1 teaspoon garlic powder.
07 -
¼ teaspoon ground black pepper.
08 -
2 tablespoons butter, really soft.
09 -
Kosher salt, as much as you like.
10 -
1-2 tablespoons olive oil.
11 -
3 average-sized russet potatoes.
# Steps:
01 -
Toss some green onions on top and enjoy while they're hot.
02 -
Drop them back in the air fryer for about 5-7 minutes till the cheese looks all gooey.
03 -
Spoon that filling into all your potato shells, sprinkle with the rest of your cheese and throw that bacon on too.
04 -
Combine the scooped potato, butter, both seasonings, 1½ cups cheddar, and sour cream, keep going till it's nice and creamy.
05 -
Give them 10 minutes to cool, slice each one in half, and gently take out the potato guts but leave a little edge.
06 -
Pop into your air fryer at 400°F, flip 'em halfway, and let them cook for 30 minutes.
07 -
Scrub and dry potatoes, rub oil all over, salt them up, and poke around with a fork.
# Helpful Notes:
01 -
Chill leftovers in your fridge for as long as 4 days.
02 -
Can keep in the freezer for up to 2 months.
03 -
Reheat at 350°F for around 10-15 minutes till warmed through.