The Loaded “Twice-Air-Fried” Stuffed Potato

The Loaded “Twice-Air-Fried” Stuffed Potato

Prep time: 10 mins | Cook time: 45 mins | Serves: 2-4

Ingredients

• 4 Medium Russet Potatoes (approx. 8 oz each)

• 2 tbsp Olive Oil (or avocado oil)

• 1 tsp Sea Salt

• 4 tbsp Unsalted Butter (softened)

• 1/4 cup Sour Cream (or Greek yogurt)

• 1/2 cup Shredded Sharp Cheddar

• 2 slices Cooked Bacon (crumbled)

• Optional: Chopped chives or green onions for garnish

Instructions

Step 1: The Initial Air Fry

1. Prep: Scrub potatoes and pat them completely dry. Poke each 5–6 times with a fork.

2. Coat: Rub the skins thoroughly with oil and salt.

3. Cook: Place in the air fryer basket (no crowding!). Air fry at 400°F for 35–40 minutes, flipping halfway through. They are done when a knife slides into the center like butter.

Step 2: The “Fluff & Mix”

1. Slice: Carefully slice the top 1/3 off each potato (lengthwise) or just slice a deep “V” into the top.

2. Scoop: Use a spoon to scoop out the fluffy white center into a bowl, leaving a thin “shell” of potato against the skin so it stays upright.

3. Mash: In the bowl, mash the potato guts with butter, sour cream, and half of the cheese. Season with a pinch of extra salt and pepper.

Step 3: The Ultimate Crisp

1. Stuff: Spoon the creamy mixture back into the potato skins.

2. Top: Sprinkle the remaining cheese and the crumbled bacon on top.

3. Second Fry: Put the stuffed potatoes back into the air fryer. Air fry at 375°F for 3–5 minutes until the cheese is bubbling and starting to brown.

3 Golden Rules for Success

• Don’t Over-Mash: Use a fork or masher, not a hand mixer. If you over-process the insides, they become gummy instead of fluffy.

• Temperature Check: If you have an instant-read thermometer, aim for an internal temp of 205°F before scooping.

• The Foil Myth: Keep the foil away! Even for stuffed potatoes, the air fryer needs that direct heat to keep the skins from getting soggy once you add the moist filling.

Estimated Nutrition (Per Potato)