Scale

4 medium russet potatoes

2 tablespoons olive oil

Salt and pepper to taste

1 cup shredded cheddar cheese (or your favorite cheese blend)

1/2 cup sour cream

1/4 cup milk

2 tablespoons butter

1/4 cup chopped green onions

Optional toppings: cooked bacon crumbles, chives, jalapenos

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Preparing the Potatoes

Wash and scrub the potatoes thoroughly.

Poke each potato several times with a fork.

Rub the potatoes with olive oil and season with salt and pepper.

Air Frying the Potatoes

Place the potatoes in the air fryer basket in a single layer.

Air fry at 400°F (200°C) for 30-40 minutes, or until the potatoes are easily pierced with a fork.

Scooping and Mixing the Potato Filling

Carefully remove the potatoes from the air fryer and let them cool slightly.

Cut each potato in half lengthwise.

Scoop out the potato flesh into a large bowl, leaving about 1/4 inch of potato attached to the skin.

Add the cheddar cheese, sour cream, milk, butter, salt, and pepper to the bowl.

Mash everything together until smooth and creamy. Taste and adjust seasoning as needed.

Stir in the chopped green onions.

Stuffing the Potato Skins

Spoon the potato mixture back into the potato skins, mounding it slightly.

Re-Air Frying for Golden Perfection

Place the stuffed potatoes back in the air fryer basket.

Air fry at 350°F (175°C) for 5-7 minutes, or until the filling is heated through and the cheese is melted and bubbly.