Ingredients:
4 medium russet potatoes
4 slices of bacon, cooked and crumbled
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter
Salt and pepper to taste
Chopped chives or green onions for garnish (optional)
Instructions:
1.Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C) for about 5 minutes.
2.Prepare the Potatoes: Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork.
3.First Bake: Place the potatoes in the air fryer basket. Cook at 400°F (200°C) for 35-45 minutes, or until the potatoes are tender and can be easily pierced with a fork. Let them cool slightly.
4.Scoop Out the Potatoes: Slice each potato in half lengthwise. Carefully scoop out the insides, leaving a small border of potato to support the skins. Place the scooped-out potato in a bowl.
5.Make the Filling: Add the sour cream, milk, butter, salt, and pepper to the bowl with the potato insides. Mash until smooth. Stir in half of the shredded cheese and half of the crumbled bacon.
6.Stuff the Potatoes: Spoon the potato mixture back into the potato skins. Top with the remaining cheese and bacon.
7.Second Bake: Place the stuffed potatoes back in the air fryer basket. Cook at 400°F (200°C) for an additional 5-7 minutes, or until the cheese is melted and bubbly.
8.Garnish and Serve: Garnish with chopped chives or green onions if desired. Serve hot and enjoy!
Tips:
Even Cooking: Choose potatoes of similar size for even cooking.
Crispy Skin: For extra crispy skin, rub the potatoes with a little olive oil and sprinkle with salt before the first bake.
Variations: Feel free to add other toppings like cooked broccoli, diced ham, or different cheeses.
