Loaded Twice-Baked Potatoes
Time was, you could get a twice-baked potato at almost any steak house. And it’s high time we bring them back to a regular dinner rotation because the double-baked spuds’ skins are so deliciously crunchy and the fillings so creamy and decadent. We prefer using Canadian or back bacon, rather than standard bacon, because it has less fat and doesn’t create a grease slick in the filling when the potato is stuffed and baked.
Servings Prep Time
4Servings 20Minutes
Cook Time Passive Time
12Minutes 5Minutes (cooling time)
Servings Prep Time
4Servings 20Minutes
Cook Time Passive Time
12Minutes 5Minutes (cooling time)
Ingredients
  • 1/4-inch-thick round Four slices of Canadian or back bacon
  • 1 1/2cups shredded sharp American cheddar cheese6 oz
  • 3tbsp regular or low-­fat sour creamdo not use fat-free
  • 3tbsp buttermelted and cooled for 5 minutes
  • 2tbsp minced fresh chives or the green part of a scallion
  • 2tsp Dijon mustard
  • 1 1/2tsp table salt
  • ground black pepperto taste
  • 4 baked but cooled russet or baking potatoesfollow the recipe on page 205
Instructions
  1. Set the machine to AIR FRY. Set the temperature to 400°F and the time to 20 minutes (which will be a little more than you need). Press START.
  2. When the machine beeps, indicates ADD FOOD
  3. Air-fry undisturbed until the bacon is sizzling and visibly crisp at the edges, about 4 minutes.
  4. Use nonstick-safe kitchen tongs to transfer the bacon pieces to a cutting board. Chop them into small bits. Reduce the heat of the air fryer to 375°F.
  5. Place 1 cup of the cheese, the sour cream, melted butter, chives, mustard, salt, and pepper in a large bowl. Slice about a quarter lengthwise off the top of each potato and scoop the white flesh of all parts into this bowl, leaving at least 1/2 inch of the potato against the skin so the potato shell doesn’t collapse when baked. Discard the smaller “quarter” tops of the potatoes.
  6. Stir the cheese and potato mixture gently until uniform. Stir in the chopped Canadian or back bacon. Mound this filling into the four potato skin shells.
  7. Set the shells filling side up in the basket or on the tray. There should be about 1/4 inch of space around each potato skin. Use two trays or work in batches as necessary.
  8. Air-fry undisturbed for 4 minutes. Sprinkle the remaining ½ cup cheese over the potatoes.Continue air-frying, undisturbed and ignoring any TURN FOOD indicator, until the cheese melts and is even bubbling a little and the filling is hot, about 4 more minutes. If you’ve used multiple trays, swap them top to bottom after the cheese has been added and after 2 subsequent minutes of cooking.
  9. Turn off the machine and use a nonstick-safe spatula to transfer the twice-baked potatoes to heat-safe serving platter or plates. Cool for 5 minutes, then serve warm.
Upgrade This Recipe!
  1. Use an unseasoned cheese blend, even an Italian blend, instead of the shredded cheddar.
  2. Or crumble a little blue cheese over the top of the filling before you add the remaining shredded cheddar.
  3. Or garnish the twice-baked potatoes with a drizzle of sriracha, Texas Pete, a chipotle sauce, or other hot red chili sauce—or even a sweet red chili sauce.
Recipe Notes

LEFTOVERS! Leftover stuffed baked potatoes should be cooled to room temperature, then stored under plastic wrap in the fridge for up to 2 days. Reheat them straight from the refrigerator in a single layer (but unwrapped, of course) in a 325°F air fryer for 5 minutes

 

Author ©  Bruce Weinstein and Mark Scarbrough

Photograph © Eric Medsker