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Twice Air-Fried Loaded Potatoes
the Breville Test Kitchen

the Breville Test Kitchen

Twice Air-Fried Loaded Potatoes

Super Convection gives a hot fast blast to crisp up those skins, then the temperature is lowered for a trip into fluffy potato land. Loaded up with the usual suspects, bacon, cheese and sour cream take them to the finish line. Simply spudtacular!
time

1 hr 30 mins total time

activetimeIII

20 mins active time

easy

Easy

user

Serves 2

Ingredients


Measurements:

  • russet potatoes icon
    2 x 11 oz russet potatoes
  • bacon slice icon
    4 oz bacon slices

    cut into 1/8-inch pieces

  • water icon
    ¼ cup (2 fl oz) water
  • unsalted butter icon
    2 oz unsalted butter

    chopped

  • shredded cheddar cheese icon
    ¾ cup (3 oz) shredded cheddar cheese

    divided

  • sour cream icon
    ½ cup (4¼ oz) sour cream

    divided

  • green onion icon
    2 green onions

    thinly sliced, divided

  • kosher salt icon
    Kosher salt

    to season

  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

Instructions

  • 1Insert the oven rack into position 3 Down. Set the oven to Air Fry, Super Convection, 400°F, for 15 minutes and press Start to preheat. Meanwhile, continue to the next step.
  • 2Place the potatoes in the air fry basket and pierce each potato with a fork 4 times. Place the bacon and water in the roasting pan.
  • 3Once preheated, place the bacon on the rack and the potatoes into position 1. When the oven signals, stir the bacon and continue cooking. When the oven signals at the end of cooking remove the bacon from the oven. Adjust the oven to Air Fry, Super Convection, 375°F, for 1 hour and press Start to continue cooking the potatoes. When the oven signals, rotate the pan.
  • 4Drain the bacon on paper towel and set aside. Clean the roasting pan.
  • 5The potatoes should be tender when pierced with the tip of a knife. If not, press A Bit More.
    Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
  • 6Cool the potatoes for 5 minutes.
  • 7Using a dish towel to hold the potatoes, carefully make an incision with a small knife, through the center of the potatoes, taking care not to cut all the way through. Using a spoon, carefully scoop out all the potato flesh into a bowl.
  • 8Add the butter, half the cheddar cheese and two-thirds of the bacon to the potato flesh. Mix to break up slightly and melt the butter and cheese. Add ¼ cup (2 oz) sour cream and half the green onion and fold through. Season with salt and pepper and stir.
  • 9Carefully spoon the filling into the potato shells and place in the roasting pan. Sprinkle the remaining cheese and bacon over the potatoes.
  • 10Adjust the oven to Air Fry, Super Convection, 400°F, for 6 minutes and press Start to preheat.
  • 11When the oven signals, place the potatoes on the rack and air fry for 6 minutes. When the oven signals during cooking rotate the pan and continue cooking.
  • 12The cheese should be melted. If not, press A Bit More.
    Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
  • 13Serve the potatoes topped with the remaining sour cream, green onion and freshly ground black pepper.
Hors d'oeuvr/Appetizers
Side dish/Accompaniment
Gluten Free
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