Description
Crispy on the outside and creamy on the inside, these air fryer twice baked potatoes are loaded with cheese, sour cream, and bacon for a satisfying side or main dish.
Ingredients
Units
Scale
- 2 large russet potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese, divided
- 2 tablespoons butter
- 2 slices bacon, cooked and crumbled
- 2 tablespoons chopped green onions
- Salt and pepper to taste
- Olive oil spray
Instructions
- Preheat the air fryer to 400°F (200°C).
- Scrub and dry the potatoes. Poke holes in each potato with a fork and lightly spray with olive oil.
- Place potatoes in the air fryer basket and cook for 35–40 minutes or until tender. Let them cool slightly.
- Cut each potato in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch shell.
- In a bowl, mash the scooped-out potato with sour cream, milk, butter, half of the cheese, bacon, green onions, salt, and pepper until smooth.
- Spoon the mixture back into the potato shells and top with remaining cheese.
- Return stuffed potatoes to the air fryer basket and cook at 375°F (190°C) for 5–7 minutes, or until cheese is melted and tops are golden.
- Serve hot, garnished with extra green onions or bacon bits if desired.
Notes
- For a vegetarian version, omit the bacon and add steamed broccoli or sautéed mushrooms.
- Can be prepped ahead and reheated in the air fryer before serving.
- Use Greek yogurt instead of sour cream for a lighter option.
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg