4smallpotatoesor two large potatoes, washed and scrubbed
2teaspoonolive oil
¼cupsour cream
2tablespoonsbutter
½cupsharp cheddar cheese
1teaspoongarlic powder
¼teaspoononion powder
4tablespoonbaconcrispy and chopped
1tablespoonchiveschopped
salt and pepper to taste
Instructions
Preheat the air fryer to 380°F.
Poke the potatoes with a fork all over and brush with olive oil. Sprinkle with sea salt. Cook for 30 minutes, turn over and cook an additional 15 minutes or until tender when pierced with a fork.
Remove the potatoes from the air fryer and let cool until you can handle them, about 5 minutes. If using 4 small potatoes cut the top off of the potatoes and scoop out the flesh into a bowl leaving a ¼" shell. (If using 2 large potatoes cut them in half lengthwise).
Add the butter, garlic powder, onion powder, and sour cream to the potatoes. Mash until smooth (you can add a little bit of extra sour cream if needed). Stir in half the cheese and the bacon bits and taste. Season with salt and pepper.
Scoop the mashed potatoes back into the potato shells and place them back in the air fryer. Top with remaining cheese and at 380°F for 6-9 minutes or until heated through.
Remove from the air fryer and top with sour cream, bacon bits or your favorite toppings. See notes.
Notes
Russet or baking potatoes work best for this recipe.Potatoes can be baked, filled, and refrigerated for up to 48 hours before finishing.If potatoes are prepared ahead of time and being cooked when chilled, heat them at 350°F for 12-14 minutes or until heated through.Top potatoes with any of the following: