Equipment
Ingredients
- 2 Large russet potatoes
- ½ tablespoon Olive oil
- Coarse salt
- ¼ cup Butter
- 1/3 cup Milk
- ¼ cup Sour cream
- 1 ½ cups Cheddar jack cheese shredded
- ½ cup Bacon bits
- Salt and pepper
Instructions
- Preheat the air fryer to 400℉.
- Brush the potatoes with olive oil and season with coarse salt. Poke holes in the top of the potatoes with a fork.
- Place the potatoes in the basket of the air fryer and cook for 45 minutes, until the potatoes are fork tender.
- Remove the potatoes from the basket and cut each one in half lengthwise. Scoop out the center of each potato and place it in a bowl.
- Add the butter, milk, sour cream, 1 cup shredded cheese, bacon bits, salt and pepper. Use hand mixer or potato masher to mix and fluff.
- Scoop the filling into the potato skins and place them back in the air fryer.
- Cook at 350℉ for 4 minutes, then top with remaining shredded cheese and continue cooking an additional one to two minutes, until the cheese is melted.
