Description
Discover the quickest and crispiest way to make twice-baked potatoes in the air fryer, featuring a golden shell and a creamy, cheesy interior.
Ingredients
Scale
- 4 medium-sized Russet potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons melted butter
- 1 cup shredded cheddar cheese
- 2 green onions, chopped
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 the potatoes in the air fryer basket and air fry for 40-50 minutes until easily pierced with a fork.
- Remove the potatoes and let them cool slightly. Slice each potato in half lengthwise and scoop out the flesh into a bowl.
- Mix the scooped potato with sour cream, milk, melted butter, cheddar cheese, and green onions. Season with salt and pepper until smooth and creamy.
- Spoon the mixture back into the potato skins, mounding it slightly. Top with additional cheese.
- Return the filled potatoes to the air fryer and air fry for an additional 5-7 minutes until cheese is melted and bubbly.
- Let cool slightly before serving and garnish as desired.
Notes
For extra crispiness, lightly spray the tops of the filled potatoes with oil before the final air fry.
- 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