Ingredients:

  • 3 large Russet potatoes (approx. 2 lbs / 900g)
  • 1 tbsp olive oil
  • 1 tsp coarse kosher salt
  • ½ tsp black pepper
  • 3 tbsp unsalted butter, softened
  • ½ cup sour cream
  • ½ cup shredded sharp cheddar cheese
  • 2 tbsp fresh chives, minced

Instructions:

  1. Scrub the potatoes clean and pat them completely dry with a towel. Note: Moisture on the skin prevents browning
  2. Use a fork to prick the potatoes 5-6 times each to allow internal steam to escape.
  3. Brush the skins liberally with olive oil and roll them in the salt and pepper mixture until evenly coated.
  4. Preheat the air fryer to 200°C (400°F).
  5. Place the potatoes in the basket in a single layer, ensuring they aren't touching. Note: Air needs to flow around each potato
  6. Air fry for 40 minutes, flipping the potatoes with tongs at the 20 minute mark until the skin is dark gold and feels firm.
  7. Remove potatoes and slice a deep 'X' or slit down the center.
  8. Use a fork to fluff the interior until the potato looks like a cloud.
  9. Fill the center with softened butter, sour cream, shredded sharp cheddar cheese, and minced chives.