AIR FRYER TWICE BAKED POTATOES
The Twice-Baked Potatoes that are prepared in an Air Fryer are an excellent choice for a weeknight meal, snack, or appetiser. Instead of being fried, they are baked, and although having just a few ingredients, they are packed with a great deal of flavour.
When we create these potatoes in the air fryer, we have the impression that we may have a sophisticated side dish for any dinner that we prepare at home. Because they are so simple to prepare and because you may stuff them with the stuffing mix-ins of your choice, you are going to really like this dish. Aside from that, using an air fryer to prepare them is a lot less difficult than baking them in the oven.
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Ingredients:
- 6 large russet potatoes, scrubbed clean
- 1 tbsp. extra-virgin olive oil
- Kosher salt
- 1/2 c. (1 stick) butter, softened
- 1/2 c. milk
- 1/2 c. sour cream
- 1 1/2 c. shredded cheddar, divided
- 2 scallions, thinly sliced, plus more for garnish
- Freshly ground black pepper
METHOD:
ON THE OVEN:
- Preheat the oven to 400 degrees Fahrenheit. Using paper towels, thoroughly dry the potatoes. Set them aside. First, use a fork to poke holes all over the potatoes, then coat them with oil and sprinkle them with salt. After placing potatoes directly on oven racks, bake them for about one hour, or until they can be readily punctured with a fork. After placing on a large baking sheet, let them cool until they are at a temperature you can handle.
- Separate the top of each potato by slicing it into thin slices. Take the interior of each potato and scoop it out, leaving a border of ½ inch. Spread the contents out in a big dish. A snack may be made by keeping the potato tops and roasting them on the tray.
- Butter, milk, and sour cream should be added to the basin containing the potatoes. The potatoes should be mashed until the butter is melted and they are generally smooth, but there should be some lumps. Mix in one cup of cheddar cheese and scallions until they are completely mixed. Use pepper and salt to season the food.
- Take potatoes that have been cooked and fill them with potato mixture. Place them on a big baking sheet. The remaining half cup of cheddar cheese should be sprinkled on top. Bake for about fifteen minutes, or until the cheese is melted and the exterior is crispy.
Please add more scallions as a garnish before serving.
FOR AIR FRYER:
- Using paper towels, thoroughly dry the potatoes. Set them aside. First, use a fork to poke holes all over the potatoes, then coat them with oil and sprinkle them with salt. Work in batches, lay potatoes in the basket of the air fryer, and cook them for forty minutes at a temperature of 400 degrees. After placing on a large baking sheet, let them cool until they are at a temperature you can handle.
- The top of each potato should have a tiny layer removed from it by cutting it lengthwise. You should remove the inside of each potato, leaving a boundary of ½ inch. Spread the contents out in a big dish. A snack may be made by keeping the potato tops and roasting them on the tray.
- After adding butter, milk, and sour cream to the bowl containing potatoes, mash the ingredients together until the butter is incorporated and the potatoes are generally smooth, but still include some lumps. Continue stirring until the green onions and one cup of cheese are completely mixed. Use pepper and salt to season the food.
- Place the cooked potatoes back into the basket of the air fryer after filling them with the potato mixture. Add the remaining half cup of cheddar cheese on top. Cook at 400 degrees for five minutes, or until the cheese is melted and the exterior is crispy.
- Place more green onions on top of the dish before serving.