Ingredients
- 4 medium russet potatoes
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1½ cups shredded cheddar cheese
- 2 tbsp butter
- ¼ cup sour cream (optional)
- 2 tbsp chopped green onions or chives
- Freshly ground black pepper, to taste
Optional Toppings
- Crumbled bacon
- Diced jalapeños
- Broccoli florets
- Extra cheese
Instructions
- Wash and dry the potatoes thoroughly.
- Rub each potato with olive oil and sprinkle with salt.
- Preheat the air fryer to 400°F (200°C) if required by your model.
- Place potatoes in the air fryer basket and cook for 35–45 minutes, turning halfway through, until fork-tender.
- Carefully slice each potato open lengthwise.
- Fluff the potato flesh with a fork and add a little butter.
- Top generously with shredded cheese.
- Return the potatoes to the air fryer for 2–3 minutes, or until the cheese is melted and bubbly.
- Finish with sour cream, green onions, and black pepper.
Tips
- Larger potatoes may need 50–60 minutes to become fully tender.
- For extra-crispy skins, lightly coat with oil and salt before cooking.
- Try a blend of cheddar and mozzarella for an extra gooey topping.
Serving Suggestions
- Grilled chicken
- Steak
- Chili
- Barbecue dishes
- Garden salad
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 35–45 minutes
Total Time: 40–50 minutes. 🥔🧀✨
