Air Fryer Loaded Baked Potatoes
These air fryer loaded baked potatoes are perfectly crispy on the outside and fluffy on the inside. A classic comfort food favorite the whole family will love.
Ingredients
For the Potatoes
- 4 medium Russet Potatoes
- 1 tbsp Olive Oil
- 1 tsp Salt
For the Toppings
- 2 tbsp Unsalted Butter
- 1 cup Shredded Sharp Cheddar Cheese
- 6 slices Bacon, Cooked and Crumbled
- 1/2 cup Sour Cream
- 3 tbsp Chopped Fresh Chives
- Salt and Pepper to Taste
Instructions
- Scrub the russet potatoes clean and dry them thoroughly. Use a fork to poke holes all over each potato, about 8 to 10 times per potato. This allows steam to escape during cooking and prevents them from bursting.
- Rub the outside of each potato with olive oil and sprinkle generously with salt, pressing it into the skin. The oil and salt create a wonderfully crispy, flavorful skin.
- Preheat the air fryer to 400 degrees F. Place the potatoes in the basket, leaving space between each one for air circulation. Cook for 35 to 40 minutes, flipping them halfway through, until the skin is crispy and a knife slides easily into the center.
- Remove the potatoes from the air fryer. Using a sharp knife, cut a deep slit lengthwise down the top of each potato. Gently squeeze the ends inward to open them up, then use a fork to fluff the insides.
- Add half a tablespoon of butter into each potato, letting it melt into the fluffy interior. Season the insides with a pinch of salt and pepper, then stuff each potato generously with shredded cheddar cheese.
- Return the loaded potatoes to the air fryer and cook at 400 degrees F for 2 to 3 minutes until the cheese is completely melted and bubbly.
- Remove the potatoes and top each one with a generous dollop of sour cream, a sprinkle of crumbled bacon, and a scattering of fresh chives. Serve immediately while everything is hot and melty.
Nutrition
Serving: 1servingCalories: 497kcalCarbohydrates: 41gProtein: 21gFat: 27g
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