Ingredients
Equipment
Method
Bake the potatoes
- Preheat a 6-quart air fryer to 400°F.
- Scrub the potatoes and dry them.
- Prick each potato several times with a fork.
- Rub the potatoes with the olive oil and 1/4 teaspoon of the salt.
- Air-fry the potatoes for 35 to 45 minutes, turning them halfway through, until a fork slides easily into the centers.
- Let the potatoes cool until easy to handle, about 10 minutes.
- Halve the potatoes lengthwise and scoop the flesh into a medium bowl, leaving about 1/4-inch-thick shells.
Fill and air-fry
- Mash the potato flesh with the butter, sour cream, milk, 1/4 cup of the cheddar, the remaining 1/4 teaspoon salt, and the black pepper.
- Spoon the filling evenly into the potato shells, sprinkle with the remaining 1/4 cup cheddar, and arrange the halves in the air fryer basket in a single layer.
- Air-fry at 350°F for 6 to 8 minutes, until the filling is hot and the cheese is melted.
- Top with the green onions before serving.
Notes
For shells that hold their shape, leave about 1/4 inch of potato when scooping. Refrigerate leftovers for up to 4 days; freeze for up to 2 months and reheat in the air fryer. Plain Greek yogurt can replace the sour cream if desired.
