Ingredients:
4 large russet potatoes 2 tablespoons olive oil 1/2 cup sour cream 1/2 cup shredded cheddar cheese 4 slices of bacon, cooked and crumbled 2 green onions, thinly sliced Salt and pepper to taste
Instructions:
- Preheat your air fryer to 400°F (200°C) while you prepare the potatoes.
- Wash the potatoes thoroughly and pat them dry. Pierce each potato a few times with a fork to allow steam to escape during cooking.
- Rub the potatoes with olive oil and sprinkle them with salt and pepper.
- Place the potatoes in the air fryer basket, leaving some space between them to ensure even cooking. Cook for 35-40 minutes, turning them halfway through, or until they are tender and the skin is crispy.
- While the potatoes are cooking, prepare the filling. In a bowl, mix the sour cream, shredded cheddar cheese, crumbled bacon, and sliced green onions. Season with salt and pepper to taste.
- Once the potatoes are done, remove them from the air fryer. Let them cool for a few minutes until you can handle them comfortably.
- Slice off the top third of each potato and scoop out the flesh, leaving a thin layer of potato attached to the skin.
- Mix the scooped-out potato flesh with the cheese, sour cream, bacon, and green onion mixture. Mash everything together until well combined.
- Stuff the potato mixture back into the potato shells.
- Place the stuffed potatoes back in the air fryer and cook for an additional 5-10 minutes at 400°F (200°C) until the filling is hot and the tops are golden brown and crispy.
- Serve the air fryer twice-baked potatoes hot, garnished with extra sour cream, shredded cheese, bacon bits, and green onions if desired….
