Description
Deliciously creamy and cheesy twice baked potatoes made effortlessly in the air fryer.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup milk
- 4 tablespoons butter, softened
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 green onions, chopped (optional for garnish)
Instructions
- Preheat your air fryer to 400°F (200°C).
- Pierce each potato several times with a fork and rub with olive oil and salt.
- Place the potatoes in the air fryer basket and cook for 35-40 minutes until tender.
- Remove the potatoes from the air fryer and let them cool slightly.
- Once cooled, cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin layer of potato in the skin.
- Add cheddar cheese, sour cream, milk, butter, garlic powder, salt, and pepper to the potato insides. Mash until smooth and well combined.
- Spoon the potato mixture back into the potato skins evenly.
- Return the stuffed potatoes to the air fryer basket and cook for an additional 10-15 minutes until heated through and the tops are golden.
- Garnish with chopped green onions if desired and serve warm.
- Category: Side Dish
- Method: Air Fryer
- Cuisine: American