TWICE BAKED POTATOES

YIELDS:6 SERVINGS              PREP TIME:10 MINS        TOTAL TIME:120 MINS

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 green onions, thinly

sliced, plus more for

garnish

Freshly ground black

pepper 

DIRECTIONS

Pat potatoes completely dry.

Poke potatoes all over, then rub with oil and sprinkle with salt.

Working in batches, place in basket of Air Fryer ,on 400°F for 40 mins. 

Then cool them.

Cutting lengthwise.

Scoop inside out of each potato leaving a 1/2” border.

Keep the potato tops and roast them on the tray as a snack! 

To bowl with potatoes, add butter, milk, and sour cream and smash until butter is melted in and potatoes are mostly smooth, but with some chunks.

Add 1 cup of cheese and green onions and stir until incorporated. Season with salt and pepper. 

Fill baked potatoes with potato mixture and place back in basket of Air Fryer. Top with remaining 1/2 cup of cheddar.

Air fry at 400°F until cheese is melty and outside is crispy, 5 minutes.