Ingredients (serves 2–4)
2 large russet potatoes, baked and cooled
1 cup shredded cheese (cheddar, mozzarella, or a mix)
2 tbsp sour cream or Greek yogurt
2 tbsp butter, melted
1 egg (helps bind)
2 tbsp chopped green onions or chives
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
Optional add-ins: cooked bacon bits, paprika, chili flakes
Instructions
Prep potatoes
Scoop the flesh from baked potatoes into a bowl.
Mash until mostly smooth (a few chunks are good).
Mix
Add cheese, sour cream, butter, egg, seasonings, and green onions.
Mix until well combined.
Shape
Lightly grease a small air-fryer-safe pan, ramekin, or line the basket with parchment.
Press the mixture firmly into a thick cake (about 1½ inches thick).
Air fry
Preheat air fryer to 375°F (190°C).
Cook for 12–15 minutes, until golden and crispy on top.
Optional: flip carefully halfway for extra crispiness.
Rest & serve
Let sit for 3–5 minutes before slicing.
Optional Toppings
Extra shredded cheese (last 2 minutes)
Sour cream or ranch drizzle
Crispy bacon
Green onions
Hot sauce
