Loaded Twice-Baked Potatoes (2024)

Instructions

• Set the machine to Air Fry. Set the temperature to 400°F and the time to 20 Minutes (which will be a little more than you need). Press Start.
• When the machine beeps, indicates Add Food, or is heated to the proper temperature, lay the Canadian or back bacon slices in the basket or on the tray in a single layer with some overlap.
• Air-fry undisturbed until the bacon is sizzling and visibly crisp at the edges, about 4 Minutes.
• Use nonstick-safe kitchen tongs to transfer the bacon pieces to a cutting board. Chop them into small bits. Reduce the heat of the air fryer to 375°F.
• Place 1 cup of the cheese, the sour cream, melted butter, chives, mustard, salt, and pepper in a large bowl. Slice about a quarter lengthwise off the top of each potato and scoop the white flesh of all parts into this bowl, leaving at least 1/2 inch of the potato against the skin so the potato shell doesn’t collapse when baked. Discard the smaller “Quarter” tops of the potatoes.
• Stir the cheese and potato mixture gently until uniform. Stir in the chopped Canadian or back bacon. Mound this filling into the four potato skin shells.
• Set the shells filling side up in the basket or on the tray. There should be about 1/4 inch of space around each potato skin. Use two trays or work in batches as necessary.
• Air-fry undisturbed for 4 Minutes. Sprinkle the remaining ½ cup cheese over the potatoes.Continue air-frying, undisturbed and ignoring any Turn Food indicator, until the cheese melts and is even bubbling a little and the filling is hot, about 4 more Minutes. If you’ve used multiple trays, swap them top to bottom after the cheese has been added and after 2 subsequent Minutes of cooking.
• Turn off the machine and use a nonstick-safe spatula to transfer the twice-baked potatoes to heat-safe serving platter or plates. Cool for 5 Minutes, then serve warm.
• Use an unseasoned cheese blend, even an Italian blend, instead of the shredded cheddar.
• Or crumble a little blue cheese over the top of the filling before you add the remaining shredded cheddar.
• Or garnish the twice-baked potatoes with a drizzle of sriracha, Texas Pete, a chipotle sauce, or other hot red chili sauce—or even a sweet red chili sauce.