Loaded Twice-Baked Potatoes

By: Bruce Weinstein and Mark Scarbrough

Loaded Twice-Baked Potatoes
cuisine icon Course
Dinner
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Air Fry, Bake, Instant Omni Toaster Oven and Air Fryer
cuisine icon 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"]
cuisine icon Keywords
30-60 min, 4 servings, 6 oz, air fry, bake, butter, butter melted and cooled for 5 minutes, cheddar cheese, cheese, cook 12 min, dairy, dijon mustard, dinner, do not use fat-free, follow the recipe on page 205, four slices of canadian or back bacon, ground black pepper, instant omni toaster oven and air fryer, medium, of a scallion, potatoes, prep 20 min, table salt, to taste

prep icon Prep Time
20 min
cook icon Cook Time
12 min

serving icon Servings
4 Servings
Ingredients
  • 1/4-inch-thick round Four slices of Canadian or back bacon
  • 1 1/2 cups shredded sharp American cheddar cheese, 6 oz
  • 3 tbsp regular or low-­fat sour cream do not use fat-free
  • 3 tbsp butter melted and cooled for 5 minutes
  • 2 tbsp minced fresh chives or the green part of a scallion
  • 2 tsp Dijon mustard
  • 1 1/2 tsp table salt
  • ground black pepper, to taste
  • 4 baked but cooled russet or baking potatoes follow the recipe on page 205
Instructions
  • 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.
  • When the machine beeps, indicates Add Food, or is heated to the proper temperature, lay the Canadian or back bacon slices in the basket or on the tray in a single layer with some overlap.
  • Air-fry undisturbed until the bacon is sizzling and visibly crisp at the edges, about 4 Minutes.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Use an unseasoned cheese blend, even an Italian blend, instead of the shredded cheddar.
  • Or crumble a little blue cheese over the top of the filling before you add the remaining shredded cheddar.
  • 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.
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