Ingredients
Scale
- 4 medium Russet potatoes (scrubbed and dried)
- 2 tablespoons olive oil or melted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1.5 cups sharp cheddar cheese, shredded
- 1/4 cup fresh chives, finely chopped
- Optional: Sour cream for dipping
- Optional: Cooked bacon bits for extra crunch
Instructions
- Start by thoroughly scrubbing your Russet potatoes under cold water. Pat them completely dry with a kitchen towel; moisture is the enemy of crispiness. Prick each potato several times with a fork to allow steam to escape. Rub the skins with a light coating of olive oil and a pinch of salt. This initial prep ensures the skin starts crisping the moment it hits the heat.
- Place the whole potatoes in the air fryer basket. Cook at 400°F (200°C) for 35 to 40 minutes, or until a knife easily pierces the center. Once soft, remove them and let them cool for 5 minutes. Cut each potato in half lengthwise. Use a spoon to scoop out the flesh, leaving about a 1/4-inch thick shell of potato against the skin. Brush the insides and outsides with more oil, garlic powder, salt, and pepper. Place the skins back in the air fryer, cut-side up, and cook at 400°F for 5 minutes until they turn golden brown. Fill each shell with a generous amount of shredded cheddar cheese and air fry for another 2 to 3 minutes until the cheese is bubbly and melted.
- Carefully remove the hot potato skins from the basket using tongs. Arrange them on a serving platter while the cheese is still gooey. Sprinkle the freshly chopped chives over the top immediately so they stick to the cheese. Serve them hot with a side bowl of chilled sour cream for dipping.
- Cook Time: 60 minutes