Cooking with Anna

Air-Fryer Twice-Baked Potatoes

These air-fryer twice-baked potatoes solve the ultimate potato lover's crisis by combining crispy, salty skins and a creamy, cheesy filling.

Ingredients

• Potatoes: Russets are the best type of potato for this recipe. They have a high starch content, so the insides get extra-fluffy after baking. Plus, the thick skins hold up well during the twice-baked process.
• Butter: Butter adds richness to the ultra-creamy mashed potato filling. Softened butter is easier to mix, ensuring every bite is buttery and smooth.
• Milk: A splash of milk makes the filling light and velvety. We generally use 2% in most recipes, but whole milk will make the potato filling even creamier. Want to be extra-indulgent? Try half-and-half or heavy cream.
• Bacon: Bacon brings that smoky, salty bite that takes these potatoes to the next level. Bake your bacon or, for an easy shortcut, buy precooked crumbles from the store.
• Onion and chives: Finely chopped onion adds just enough bite to balance the richness of the cheese and bacon. You can cook the onion first for a milder flavor or leave it raw for some crunch. Chives bring a mild, onion-like flavor and a pop of fresh green color. Plus, they make your twice-baked potatoes in the air fryer look extra fancy.
• Salt and pepper: A pinch each of salt and pepper enhances all the flavors.
• Cheddar cheese: Half gets mixed into the filling for melty goodness, while the rest goes on top to create a golden, bubbly crust. Sharp cheddar is an excellent choice for maximum flavor, but any good melting cheese will work—think Gouda, Colby Jack or even pepper jack for some heat.
• Toppings: If serving these to a group, offer crumbled cooked bacon, sour cream, chives and paprika on the side.

Directions

 Preheat the air fryer to 370°F. Cut the potatoes in half lengthwise and scoop out the pulp, leaving a 1/4-inch shell. Editor’s Tip: This recipe calls for baked potatoes, and it’s easy enough to pop them in the oven. However, if the air fryer is already out, air-fried baked potatoes are ready to go in about 40 minutes. In a large bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1/2 cup cheese. Spoon the mixture into the potato shells and cook for five minutes. Sprinkle with the remaining 1/2 cup cheese. Air-fry until the cheese is golden brown, about five minutes longer. Add bacon and chives, dollops of sour cream and a sprinkle of paprika if desired. Leftover twice-baked potatoes can be stored in an airtight container in the fridge for up to four days. To prevent fogginess, let them cool completely before storing.

Anna Kotova has been cooking and baking European and American dishes for more than 40 years.

4002 Carter St., Vidalia, 318-336-5034. Mon.-Fri 8:30a-5:30p, Sat., 9a-1:30p. Welcome!

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