Twice Baked Air Fryer Potatoes
Twice baked potatoes never tasted so good! The air fryer cuts your prep time down to minutes and cook your creamy, cheese baked potato halves to golden brown perfection.
Equipment
- Air Fryer
Ingredients
- 2 Russet potatoes washed and dried
- 3/4 cup soft cream cheese I used Kite Hill vegan cream cheese
- 1/2 cup cheddar cheese reserve 1 tbsp. for topping
- 2 tbsp. soft butter, ghee or vegan alternative
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 4 tbsp. chopped fresh chives reserve 1 tsp. for topping
- splash of milk I used plain almond milk
Instructions
- Preheat your air fryer to 400º.
- Wash Russet potatoes, pat dry and drizzle with olive oil. Season well with salt (not using the salt for the filling).
- Bake for 40 minutes or until very tender internally when pierced with a fork.
- Unwrap potatoes and slice potatoes in half lengthwise. Let them cool slightly before handling.
- Scoop out potato flesh into a mixing bowl leaving a skins intact.
- Mix in cream cheese, butter, cheddar cheese, chives, garlic powder, salt and pepper. Mash well.
- Scoop filling back into potato skins, dividing evenly.
- Top with a little sprinkle of cheddar cheese then place back into air fryer.
- Bake for another 6-8 minutes or until golden brown and melty! Top with extra chives.
Tried this recipe?Share with others how it was!