Ingredients:
4 large baking potatoes
2 tablespoons olive oil
Salt and pepper to taste
1 cup shredded cheddar cheese
1/2 cup sour cream
4 tablespoons unsalted butter, softened
4 slices cooked bacon, crumbled (optional)
2 green onions, finely chopped (optional)
Instructions:
Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C).
Prepare Potatoes: Wash and scrub the potatoes thoroughly. Pierce each potato with a fork a few times. Rub them with olive oil and sprinkle with salt and pepper.
Air Fry the Potatoes: Place the potatoes in the air fryer basket. Cook for about 40-45 minutes, or until the potatoes are tender and can be easily pierced with a fork.
Cool and Slice: Allow the potatoes to cool slightly. Once cool enough to handle, slice each potato in half lengthwise. Scoop out the insides, leaving a thin layer of potato on the skin.
Prepare the Filling: Mash the scooped-out potato in a bowl. Add in the shredded cheddar cheese, sour cream, softened butter, and crumbled bacon (if using). Mix well until all the ingredients are combined.
Refill the Potato Skins: Stuff each potato skin with the mashed potato mixture. Ensure they are well-filled and mounded on top.
Air Fry Again: Place the filled potato halves back into the air fryer basket. Air fry at 375°F (190°C) for about 10-15 minutes or until the tops are golden and the potatoes are heated through.
Serve: Remove from the air fryer and let them cool for a few minutes. Garnish with chopped green onions if desired. Serve and enjoy!
