🥔🧀 Cheesy Baked Potatoes (Air Fryer Recipe)
Crispy outside, soft and cheesy inside – ready in under 30 minutes!
🍽️ Servings: 2–4 | ⏱️ Total Time: 25–30 minutes
🧾 Ingredients:
2–4 medium russet potatoes (or use Yukon Gold for creamier texture)
1 tbsp olive oil
Salt, to taste
For the cheesy topping:
1 cup shredded cheddar cheese (or cheese blend)
2 tbsp sour cream (optional)
2 tbsp chopped green onions or chives
Cooked bacon bits (optional)
Black pepper or paprika, to taste
👩🍳 Instructions:
Prep potatoes: Wash and scrub the potatoes. Pat dry and prick each a few times with a fork.
Coat with oil and salt: Rub potatoes with olive oil and sprinkle with salt.
Air fry:
Place potatoes in the air fryer basket (don’t overcrowd).
Air fry at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Check for doneness by inserting a fork — they should feel soft inside with crispy skins.
Slice and stuff:
Once cooked, carefully slice open each potato lengthwise.
Fluff the inside with a fork and add shredded cheese inside.
Return to the air fryer for 2–3 minutes, until the cheese melts and bubbles.
Top and serve:
Garnish with sour cream, green onions, bacon bits, and a dash of pepper or paprika.
🔄 Variations:
Spicy kick: Add jalapeños or a sprinkle of chili flakes.
Mexican-style: Use pepper jack cheese, corn, and salsa as toppings.
Loaded veggie version: Add sautéed mushrooms, spinach, or steamed broccoli.
🧊 Storage & Reheating:
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Air fry at 350°F for 5–7 minutes to re-crisp and melt cheese again.
✅ Tips:
For extra crispy skin, don’t wrap the potatoes in foil.
If short on time, microwave potatoes for 5–6 minutes before air frying to cut cook time in half.
Smaller potatoes cook faster — adjust time as needed.