Air Fryer Twice Baked Potato
Bacon, cheese and sour cream are what takes these air fryer twice baked potatoes over the top. Serve as a side dish or alone as lunch.
Servings: 2 potatoes
Equipment
Ingredients
- 2 large Russet Potatoes
- 1 T Olive oil
- 2 T Butter, Melted
- ¼ C Hood Sour Cream
- 1 C Shredded Cheddar Cheese (mild, sharp or a blend) - divided
- 2 slices Bacon, cooked and chopped
- 1 Green Onion, sliced
Instructions
- Rub oil all over potato skins and if desired sprinkle with salt. Place in air fryer for 35 minutes at 400 F. If not fork tender after 35 minutes, continue to cook in 5 minute increments. Allow to cool 5 minutes.
- Slice tops from potatoes. Scoop potato into bowl, being careful not to pierce the potato skin.
- Add melted butter, salt, ¾ of the bacon, ½ of the cheese and the sour cream to the bowl with potato. Use a hand mixer to blend together.
- Sprinkle a small amount of cheese into each potato skin. Scoop potato mixture into the potato skins. Top with remaining cheese and bacon, slighly pushing into the potato mixture to secure it.
- Return to air fryer 400 F for 2 minutes to melt cheese.
- Serve with additional Hood Sour Cream and green onions, if desired.