2baked and cooled russet potatoesI make these the day before and refrigerate
¼cupplain Greek yogurtfull-fat for best flavor. You can also use sour cream
¼teaspoonfreshly cracked pepper
¼teaspoonsea saltor garlic salt for more flavor
1-2tablespoonhalf and half creamCan add more, if desired
½cupfreshly grated light cheddar cheeseor more, depending on how cheesy you want them
olive oil spray
paprika to taste
green onions or chivesfor garnish *optional
4tablespoonfreshly grated light cheddar cheesefor sprinkling on top right before they are done.
Cut the leftover baked potatoes in half and scoop out the middle into a mixing bowl. Mash the potato innards with a mixer on low speed.
Add the yogurt, salt, pepper, and shredded cheese and beat until smooth. Next, blend in half-and-half until smooth and thick. Spoon the filling back into the potato skin shells, spray with olive oil, and sprinkle with paprika.
Preheat your air fryer to 400 degrees and cook the potatoes in a single layer for 7 minutes. Then, top with a layer of shredded cheese and cook for another 1-2 minutes until the skins are crisp and the cheese is melted and lightly browned.
Garnish with paprika and chopped chives, and serve hot.
Grease air fryer basket - Spray the basket with cooking spray or lightly grease it with olive oil so the shells do not stick to the basket and the skin gets extra crispy.
Add extra cheese - Feel free to go heavier on the cheese if you please.
Do not crowd the basket - Bake potatoes in a single-even layer until the shells are crispy and the filling is hot and bubbly. Depending on the size of your air fryer basket, you may need to work in batches.