Air Fryer Loaded Baked Potatoes
Why this recipe works
- Crisp skin, fluffy centre: Rubbing the potatoes with oil and salt helps the skins crisp in the air fryer while the insides steam until tender.
- Classic loaded flavour: Cheddar, sour cream, bacon, and spring onions give the familiar balance of rich, salty, tangy, and fresh toppings.
- Straightforward method: The air fryer handles both the potatoes and bacon, keeping the process simple and the equipment minimal.
Get the most out of this recipe
Texture tips
- For crisper skins: Dry the potatoes thoroughly before oiling and leave space around them in the basket so hot air can circulate.
- For a fluffier centre: Split the potatoes while hot and gently rough up the inside with a fork before adding the toppings.
Common mistakes
- Do not overcrowd the basket: Packed potatoes cook less evenly and the skins will soften rather than crisp.
- Check the centre properly: A knife should slide into the thickest part with no resistance before the potatoes are split and loaded.
- Add fresh toppings last: Spring onions are best added after reheating or melting the cheese so they stay fresh and crisp.
Make-ahead tips
- Cook the potatoes ahead: The potatoes can be cooked, cooled, and refrigerated before being split, topped, and reheated.
- Reheat in the air fryer: Reheat at 180°C (355°F) until piping hot, adding the spring onions after reheating for the best texture.
Ingredient swaps
- Change the cheese: Use Gruyere instead of cheddar for a nuttier flavour and a more melted finish.
- Lighten the topping: Greek yoghurt can replace sour cream for a tangier, lighter topping.
Equipment you'll need
Ingredients
Instructions
- Scrub and dry the potatoes, then prick each one 6 to 8 times with the tip of a knife. Rub all over with the olive oil, then season with the fine sea salt and black pepper.
- Heat the air fryer to 200°C (390°F). Air fry the potatoes for 50 to 60 minutes, turning halfway, until the skins are crisp and a knife slides in easily.
- While the potatoes cook, air fry the bacon at 200°C (390°F) for 8 to 12 minutes until deep golden and crisp. Tip on to a board to cool slightly, then crumble; thinly slice the spring onions.
- Split each hot potato down the length and fluff the inside with a fork. Add a spoonful of sour cream to each, then pile on the cheddar and crumbled bacon.
- Return the loaded potatoes to the air fryer for 2 to 4 minutes at 200°C (390°F), just until the cheese melts and the filling is hot. Finish with the spring onions and serve straight away.
Recipe notes
Tips
- For evenly cooked centres, choose potatoes that are similar in size and leave a little space between them in the basket.
- If the skins are browning too quickly, lower the air fryer to 190°C (375°F) and continue cooking until the potatoes are tender.
Substitutions
- Replace Cheddar cheese with Gruyere cheese for a nuttier, meltier topping.
- Replace Sour cream with Greek yogurt for a lighter, tangier finish.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container. Reheat in the air fryer at 180°C (355°F) for 6 to 10 minutes until piping hot; add the spring onion after reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 15min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Milk
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