Description
Delicious and easy-to-make twice baked potatoes prepared using an air fryer for a crispy skin and creamy, cheesy filling enhanced with bacon and green onions. This method delivers a perfect blend of textures and flavors in a fraction of the traditional cooking time.
Ingredients
Scale
Potatoes
- 4 medium-sized russet potatoes
Filling
- 2 tablespoons unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 green onions, thinly sliced
- Salt and pepper, to taste
Instructions
- Prepare Potatoes: Scrub the potatoes clean and pierce them several times with a fork. Place them in the air fryer basket to prepare for cooking.
- Air Fry Potatoes: Air fry the potatoes at 400°F (200°C) for 35-40 minutes, or until they are tender when pierced with a fork, indicating they are thoroughly cooked.
- Cool Potatoes: Remove the cooked potatoes from the air fryer and allow them to cool slightly for easier handling and scooping of the flesh.
- Slice and Scoop: Slice each potato in half lengthwise and carefully scoop out the potato flesh, leaving a thin layer attached to the skin to maintain structure.
- Make Filling: In a mixing bowl, mash the scooped-out potato flesh with softened butter, sour cream, milk, half of the shredded cheddar cheese, half of the crumbled bacon, half of the sliced green onions, and season with salt and pepper to taste, creating a creamy and flavorful mixture.
- Stuff Potatoes: Stuff the potato skins with the mashed potato mixture, ensuring even distribution, then sprinkle the remaining shredded cheddar cheese on top for a cheesy finish.
- Final Air Fry: Return the stuffed potato halves to the air fryer basket and cook at 375°F (190°C) for 10-12 minutes, until the cheese is melted and bubbly, and the tops are slightly golden.
- Garnish and Serve: Garnish the twice baked potatoes with the remaining crumbled bacon and sliced green onions for extra flavor and a visually appealing presentation before serving.
Notes
- Ensure potatoes are pierced before air frying to allow steam to escape and ensure even cooking.
- You can customize the filling by adding ingredients like chives, garlic powder, or shredded chicken for variation.
- Allow potatoes to cool enough after the first air frying so they are safe to handle but still warm to help melt the cheese during the second cooking.
- Use medium-sized russet potatoes for best texture and even cooking.
- Cover the air fryer basket with foil if cheese starts browning too quickly during the final air frying.
