Air Fryer Loaded Baked Potatoes
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 4 medium-sized Russet potatoes (scrubbed and dried)
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon coarse sea salt
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup sour cream
- 4 slices of cooked bacon, crumbled
- 2 tablespoons unsalted butter
- 2 tablespoons fresh chives or green onions, sliced
- Black pepper to taste
Instructions
- Start by washing your Russet potatoes thoroughly under cold water to remove any dirt. Pat them completely dry with a paper towel. Using a fork, prick each potato 5 to 6 times all over. This allows steam to escape during the cooking process and prevents the potato from bursting.
- Place the potatoes in a bowl or on a clean surface. Rub each potato generously with olive oil until fully coated. Sprinkle the coarse sea salt evenly over the skin. The oil helps the salt stick and is the key to achieving that signature crispy, savory skin.
- Place the seasoned potatoes in the air fryer basket in a single layer, ensuring they aren’t touching so the air can circulate. Set the air fryer to 400°F (200°C) and cook for 35 to 45 minutes. Halfway through the cooking time, use tongs to flip the potatoes over for even browning.
- Insert a knife or a skewer into the center of the largest potato. If it slides in and out with no resistance, they are done. If it feels firm, add another 5 minutes to the cook time. Once finished, carefully remove them from the basket.
- Using a sharp knife, cut a slit lengthwise down the center of each potato. Use a fork to gently fluff the insides, breaking up the starchy interior to create more surface area for your toppings.
- While the potato is still piping hot, add a pat of butter to each one. Follow with a generous sprinkle of cheddar cheese so it melts into the fluff. Top with a dollop of sour cream, crumbled bacon, and fresh chives. Serve immediately.