Ingredients
Scale
- 4 medium russet potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup green onions, chopped
- Salt and pepper, to taste
- Olive oil spray
Instructions
- Scrub the russet potatoes under running water and pat dry. Poke holes in each potato.
- Spray lightly with olive oil, preheat air fryer to 400°F (200°C), and cook for 35-40 minutes until tender.
- Cut cooked potatoes in half, scoop out the insides into a bowl, and add cheese, sour cream, milk, green onions, salt, and pepper. Mash until creamy.
- Spoon the filling back into potato skins, spray the tops with oil, and air fry for an additional 10-15 minutes until golden brown.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, air fry at 350°F (175°C) for 5-7 minutes.
- For added creaminess, include cream cheese in the filling.
- Top with extra cheese or bacon for more flavor!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Air Fryer
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 potato half
- Calories: 290 Kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg