Recipes/Cooking/Baking

Twice-Baked Potatoes

I've tweaked this recipe. Living in Arizona, I try to avoid using the oven for much of the year. Since getting an air fryer, oven recipes are again an option! I can fit three gigantic russets in my 3.2 quart air fryer. After cutting and filling, I use the metal rack from this air fryer accessories set to stack three halves each on two different levels. These are awesome!

COOK BACON IN THE AIR FRYER:

(This step can be done the day before. Save both the bacon and the fat that collects in the bottom of the air fryer.)

Cut bacon strips in half.
Put a single layer in inner basket of air fryer.
Cook at 400°F for 5 minutes; flip with tongs; cook another 5 minutes.
Use about 2 strips of bacon for each potato.

PREPARE AND BAKE THE POTATOES:

If you already have the bacon done, start preparing the potatoes at least 2 hours before eating.
Otherwise, give yourself at least 2.5 hours, and cook the bacon first.

Walmart has an 8 lb bag of jumbo Russet potatoes, which I use for this recipe.

Wash the potatoes. Prick several times (to let steam escape).
Pre-heat air fryer to 400°F.
Place potatoes in air fryer and mist with olive oil.
Bake for 30 minutes (which is the maximum amount of time on my air fryer).
Flip the potatoes; mist with olive oil on the other side. Bake for another 30 minutes.
Check that potatoes are fork tender. If so, remove from air fryer and let cool until they can safely be handled.

CUT THE POTATOES IN HALF AND FILL:

Slice potatoes in half lengthwise.
Carefully scoop out pulp into a sturdy mixing bowl, being careful not to damage the potato skins.
For EACH potato, add to the mixing bowl:
- 2 strips crumbled bacon with collected fat
- ¼ cup shredded cheddar cheese
- 1½ tsp chives
- 2 Tb cream
- 1 Tb butter
- salt and pepper as desired
Mix well with an electric mixer. I always put my mixing bowl in the sink, so any splatters are easy to clean!
Divide the mixture evenly into the potato halves.
Return to the air fryer, using two layers as needed.
Cook about 10 more minutes at 400°F; tops should be golden brown.
If desired, sprinkle some additional chives and cheddar cheese on the top before serving.
If desired, serve with sour cream.

Of course, you can eat the whole thing, skin and all!