Ingredients:

  • 4 medium russet potatoes (about 8 ounces each)
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese (plus extra for topping)
  • 1/4 cup milk (whole or low-fat)
  • 3 tablespoons unsalted butter, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 3 green onions, chopped (for garnish)

Instructions:

  1. Preheat your air fryer to 400°F (200°C).
  2. Wash and scrub the russet potatoes thoroughly under cold water. Pat them dry with a kitchen towel.
  3. Prick each potato several times with a fork to allow steam to escape during cooking.
  4. Place the potatoes in the air fryer basket, making sure they are not touching.
  5. Cook at 400°F for about 30 minutes, turning halfway through, until they are tender when pierced with a fork.
  6. Once cooked, carefully remove the potatoes from the air fryer and let them cool for about ten minutes.
  7. lice each potato in half lengthwise and scoop out most of the flesh into a mixing bowl, leaving a little around the edges to maintain structure.
  8. o the scooped potato flesh
  9. Mash everything together until smooth and creamy using a potato masher or fork.
  10. Spoon the mashed filling back into each potato skin evenly.
  11. Sprinkle any additional shredded cheddar cheese on top of each filled potato.
  12. Return filled potatoes to the air fryer basket carefully without overcrowding.