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Twice baked potatoes with melted cheddar and chives on a white plate, golden crispy edges

Twice Baked Potatoes

Make twice baked potato air fryer style by baking russets until fluffy, scooping and mixing with cheddar and sour cream, then crisping the stuffed shells for steakhouse texture.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 2
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

  • 2 piece Medium russet potatoes
  • 1 tsp Olive oil
  • 1/4 cup Sour cream
  • 1/2 cup Shredded cheddar cheese
  • 2 tbsp Butter, softened
  • 2 tbsp Fresh chives, chopped
  • Salt and black pepper

Method
 

  1. Preheat the air fryer to 400°F / 200°C for 3 minutes.
  2. Rub the potatoes with olive oil and pierce each 3 to 4 times with a fork, then air fry for 35 to 40 minutes until tender when squeezed.
  3. Let the potatoes cool for 5 minutes, then slice each in half lengthwise and scoop the flesh into a bowl, leaving a 1/4-inch shell.
  4. Mash the potato flesh with sour cream, butter, half the cheddar, chives, salt, and pepper until smooth, then spoon the mixture back into the shells and top with remaining cheddar.
  5. Air fry the stuffed potatoes at 375°F / 190°C for 8 to 10 minutes until the cheese is melted and the tops are golden.
  6. Serve immediately while the filling is creamy and the edges are crisp.