Or these cheesy bacon stuffed potatoes are great for dinner or as a side dish with any meal. Using a thin-skinned potato makes things a bit tricky.
Russet Potatoes Bacon Shredded Cheddar/Jack Cheese Sour Cream Salt/Pepper Parsley In a large bowl drizzle oil over potatoes and sprinkle with salt.
Leave a portion of potato attached to the skins for support and to prevent tearing. Add bacon, cheese, sour cream, salt and pepper to bowl with potato filling.
Time will vary depending on size of potatoes and air fryer. Leave a portion of potato attached to the skins for support and to prevent tearing.
Add bacon, cheese, sour cream, salt and pepper to bowl with potato filling. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Russet potatoes, air fry baked, then the pulp scooped out and mixed with cream cheese, butter, salt, pepper, Cajun seasoning, grated onion, bacon, cheddar cheese, stuffed back into the shells and baked again. I tell you what, if you live in the Deep South and you don't have an Instant Pot and an air fryer, I seriously don't know why. Those have been the two most used appliances in my house all summer long in this oppressive heat we've been experiencing down here.
It works fab for things like hash brown patties, French fries, pizza rolls, breaded fish fillets, corn dogs, chicken nuggets, tater tots, and even frozen biscuits! My basket style fryer had that bacon flying all over and just made a mess, but the oven did it perfectly.
It works the best in my humble opinion and each squirt is only 1/4 teaspoon, so you can be pretty liberal with the oil for good coverage. I have seen many melted air fryers because of this when somehow a burner was turned on with the air fryer sitting on top of the stove.
My air fryer sits right on the granite countertop under the cabinets, but it has feet so that it's elevated to allow air to circulate underneath. Some people do place their air fryers on trivets for extra insurance to protect countertops but I've not had any issues with mine.
I am working on getting that one replaced, but I used it so often that I ran to Walmart and picked up the Instant Vortex oven the very next day. Most of the oven style ones come with some kind of accessories, rotisserie spit and forks, a rotating basket that rolls the food, and my XL came with an extra basket that fits into the oven, and holds a whole chicken very nicely.
from the Kitchen of Deep South Dish Prep time: 10 min Cook time: 40 min Yield: About 6 to 8 servings 6 medium russet potatoes Salt and pepper, to taste 3 slices bacon 2 tablespoons cream cheese, softened at room temperature 1/4 cup (1/2 stick) butter 1/2 teaspoon kosher salt 1/4 to 1/2 teaspoon freshly cracked black pepper, or to taste 1/4 teaspoon Cajun seasoning (like Slap Ya Mother), or to taste, optional 2 teaspoons grated onion 1/4 to 1/2 cup half-and-half or cream 1 cup shredded cheddar cheese, divided Paprika, to garnish Sour cream, to garnish Sliced green onion, to garnish, optional Spray with oil, season generously with salt and pepper and air fry for 30 minutes, turning once.
Combine the potato pulp with the cream cheese, butter, salt, pepper, Cajun seasoning, and onion until well blended. Add enough cream to moisten the potatoes ; stir in 3/4 cup of the cheddar and the bacon.
Place into greased basket and air fry at 360 degrees F for 8 to 10 minutes, depending on size of potatoes, or until top browns. Cook's Notes: I've tried several oil spritzers, and I highly recommend the Eve brand.
It works the best in my humble opinion and each squirt is only 1/4 teaspoon, so you can be pretty liberal with the oil for good coverage. Check by inserting a knife into the potato to see if it is tender; if not, return to the oven for an additional 5 to 10 minutes, or as needed.
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You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline. In this recipe you’ll learn how to make airfryerbakedpotatoes and a spin on healthy twicebakedpotatoes.
The filling uses lower fat bacon and fat free Greek yogurt to reduce calories and increase protein while still keeping in all the flavors you’d expect from twicebakedpotatoes. I’ll walk you through the recipe and cover all the tips and tricks in the post below.
But I’d highly recommend taking the extra steps to make these healthy twicebakedpotatoes ! As for the other twicebakedpotatoes filling ingredients, there are plenty of shortcuts and customizations you could make.
Using precooked bacon would save some time, and you could use ranch seasoning in place of the fresh parsley if that’s all you have on hand. One thing I’d highly recommend if you’re a garlic fan would be tossing some roughly chopped garlic in the hot bacon grease for 30-60 seconds after you’ve cooked the bacon.
If not, you may want to pop the potatoes back in the air fryer for an extra 5-10 minutes. It’s also worth mentioning, if you use larger potatoes, you’ll need to extend the time in the air fryer.
The hot potatoes will partially melt the cheese and butter, melding everything together. Once the cold Greek yogurt is added in, everything should easily mix together and be easy to scoop into the potato skins.
Unlike traditional recipes for twicebakedpotatoes, the air fryer does a great job at crisping the exterior of the potatoes. If you have a larger air fryer, you may be able to air fry all the filled potatoes in one fell swoop.
But let’s say you’re using an Instant Pot Duo Crisp like me and want all your potatoes done at once, I’m fairly confident you could layer all eight twicebakedpotatoes in the basket and air fry together. While you’ll be tempted to eat four of these twicebakedpotatoes as a whole meal, they are traditionally served as a side dish.
Place in an air fryer basket and air fry at 400ºF for 35-40 minutes until the potatoes are cooked in the center (a fork easily pokes through or 190ºF to 200ºF internal temp). Add 3/4 of the cooked bacon pieces to a bowl with the butter, parsley, black pepper, and 3/4 C (84g) of the cheddar.
Fill the potato skins with the mixture and top with the remaining cheddar. Top the finished potatoes with the remaining bacon and chives, if desired.
If not, we have oven directions for you too so everyone can enjoy this favorite football appetizer. They are a high starch potato that when baked, lend a light and mealy texture.
The skins are a bit thicker than the Gold version which is necessary when making stuffed potatoes. Since most Idaho potatoes are grown in a sandy or volcanic soil, the scrubbing can be pretty minimal but necessary nonetheless.
Preheat oven, then rub olive oil all over them liberally. Foil holds in moisture and steams the potatoes, resulting in a “boiled” taste and texture.
For stuffed potatoes you also want crispy skins, using foil will make them soft instead. For best results cook them, scoop out the middles and refrigerate the empty skins and mash separately.
Add cheese, bacon, sour cream and everything else and mash as usual. Fill potatoes at this time and pop them into the oven for the last part of the directions at 350 for about 15 minutes.
Remove stuffed potato skins from the refrigerator Brush the skins and top with butter Cover potato with a damp paper towel to keep in the moisture Put on a microwave safe dish Microwave for 2 to 3 minutes until warm Tender stuffed potatoes with bacon, cheese and sour cream are the perfect appetizer made in your oven or air fryer.
Put foil on a baking sheet and preheat oven to 400 degrees F. Wash and dry potatoes, poke several holes all around each one with a fork.
Generously coat potatoes with olive oil, sprinkle with salt, and place on baking sheet. Scoop out the center leaving 1/2” thick walls and the skins intact.
IN a mixing bowl add the scooped out potato insides, softened butter, salt, pepper, 1/2 c. sour cream or softened cream cheese. Add half the cheese and bacon and mix gently in.
Cut off tip and squeeze on top in the shape of football lacing for fun. * Percent Daily Values are based on a 2000 calorie diet.
To the bowl add the sour cream, black pepper, salt and cheddar cheese. Place as many potato boats into your air fryer basket as will fit in a single layer.
Optional step: Add a bit extra shredded cheese to melt on top of the boats during the last 2 minutes of cook time Garnish the potato boats as desired with chives or green onions, additional sour cream, salsa or nacho cheese and serve hot.
The time it takes to cook baked potatoes in the Instant Pot depends on how big they are. After dinner, we sat around the campfire enjoying the company of both friends and strangers.
I figured I could heat up the meal tomorrow for quick and easy lunch. However, what I didn’t realize was that I was going to be given a dozen baked, potatoes, and several containers of steak and beans.
And finally, I turned some baked potatoes into Crispy Home Fries and the remainder were transformed into this Tweaked Potato Casserole. Ever since then, I have been asked to make this casserole dish for every potluck and holiday meal.
The baked potatoes can be made in the oven, Hairdryer, or even in the microwave. Bacon ends cooked down and crumbled to be used in this twice baked potato casserole.
As mentioned before, if you make this Tweaked Potato Casserole, do not bake it prior to storing it in the refrigerator. Bake the casserole until the cheese melts Then remove from the oven and let sit for a couple of minutes before serving.
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½ pound bacon precooked and crumbled 8 russet potatoes medium size, approximately 6 lbs. 3 TBSP olive oil 1/2 cup unsalted butter room temperature and sliced into cubes.
Wash and dry the potatoes and poke them with a knife several times. Cut each potato into four sections and add them to a large mixing bowl.
Add 3/4ths of the cooked and crumbled bacon to the potatoes and set the rest aside for the topping. Add the butter, sour cream, milk, 1 cup grated cheese, seasoned salt, salt and pepper to the bowl and smash with a potato smasher until well combined and creamy.
Top the casserole with remaining bacon and 1 cup of shredded cheese. This recipe can be made 2 days in advance (without the final baking) and stored in the refrigerator.
You get the nice creamy, crispy effect that you’d expect from a twice baked potato… but without all the time and hassle. I wanted to give you the more classic cheese and chive recipe as the headline one, but THIS is my fave lunch right now.
You will marinade some fresh chopped tomatoes in garlic, basil and olive oil. When you open the potato, mix in butter and a handful of grated parmesans, cook again until crisp.
Open the potato, mix in butter and then top with some sliced brie. When you take out the potato to smash it up, place the broccoli in the air fryer and cook it for about 3 minutes.
Stir your butter into the potato, then take out the broccoli, place it on top and cover with some grated cheddar cheese. Prepared very plain with just butter as a filling, it makes a great base for saucy vegetables, beans or legumes.
Use a knife to poke a few holes in your potato, brush the skins with olive oil and cook in the air fryer at 360F/180C for about 30-40 minutes, until the insides are soft. Pull out the air fryer basket and cut the potato open.
Cut a cross into the top of the potato and use a fork to start to smash the sides down and mash the filling. Return to the air fryer, turn the temperature up to 200C/400F and cook again for 5-10 minutes, until crispy.
Finely chop 2-3 small tomatoes and place in a bowl with some salt, 1 clove of garlic sliced in half, a few basil leaves and a drizzle of olive oil. In step 3, when you open the potato, mix in butter and a handful of grated parmesans (instead of cheddar), then cook again until crisp.
Remove the garlic from the bowl and then spoon fresh tomato topping over the potato. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
These potatoes are a great side dish for dinner and also make amazing twicebakedpotatoes. I enjoy eating bakedpotatoes, and they are one of my favorite side dishes to serve with dinner.
It keeps the skin outside tasty and crispy, while the potato insides are light and fluffy. If I want huge baked potatoes I have to buy them separately, because I don’t get the extra large potatoes in the bags.
I like to add the olive oil because it makes the skin extra crispy and tasty. But if you want to cut your fat intake down to a bare minimum you can leave the oil off.
You could use other herbs or spices if you like, such as rosemary, parsley or freshly ground black pepper. Put the potatoes in the air fryer basket, making sure there is space between them for air to circulate.
I find that extra large potatoes, like the ones pictured, are going to take 40 minutes to cook in the air fryer. So I determine what size potatoes I make based on how soon I want them to be ready.
I use an instant read thermometer all the time to make sure meat is done, and it turns out you can use it for checking potatoes too. Serve your perfect airfryerbakedpotatoes topped with butter, sour cream and chives.
There are few things you can do to ensure that your airfryerbaked potato is perfect every time. Don’t overcrowd the potatoes in the air fryer basket.
If the skin is wet they will steam instead of baking, which leads to soggy potatoes. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.