Ingredients
Scale
- 4 medium russet potatoes, scrubbed
- 2 tablespoons olive oil
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup shredded cheddar cheese, plus more for topping
- 2 tablespoons butter, melted
- 2 green onions, chopped
- Salt and pepper to taste
- Optional toppings: bacon bits, chives, jalapeños
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 them in the air fryer basket, ensuring they are not overcrowded. Air fry for 40-50 minutes, or until they are easily pierced with a fork.
- Remove the potatoes from the air fryer and let them cool slightly until you can handle them. Slice each potato in half lengthwise.
- Carefully scoop out the potato flesh, leaving a thin layer of potato attached to the skin to maintain its shape. Place the scooped-out potato in a large bowl.
- Add sour cream, milk, melted butter, cheddar cheese, and green onions to the bowl with the potato flesh. Season with salt and pepper. Use a potato masher or electric mixer to combine the ingredients until smooth and creamy.
- Spoon the potato mixture back into the potato skins, mounding it slightly.
- Sprinkle the filled potatoes with additional cheddar cheese and any other desired toppings, such as bacon bits or chives. Return the potatoes to the air fryer basket.
- Air fry for 5-7 minutes, or until the cheese is melted and bubbly and the potato skins are crispy.
- Remove the Air Fryer Twice Baked Potatoes from the air fryer and let them cool slightly before serving. Garnish with additional toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Air Fry
- Cuisine: American
Nutrition
- Calories: 350 calories
- Sugar: 5 g
- Fat: 15 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 8 g