Crispy Air Fryer Twice-Baked Potatoes with Greek Yogurt & Bacon

Description:

Equipment

• Air Fryer: Ensures rapid, circulating heat for perfectly crisp potato skins and melted, bubbly cheese toppings in record time.
• Fork: Used for piercing the potatoes before baking to allow steam to escape and prevent them from bursting.
• Sturdy Potato Masher: Helps blend the scooped potato flesh with Greek yogurt, cheese, and seasonings into a smooth, velvety consistency without over-processing.
• Sharp Chef’s Knife: Allows for clean, precise halving of the baked potatoes without tearing the delicate skins.
• Small Spoon: Perfect for cleanly hollowing out the baked potato halves while leaving a sturdy structural border intact.

Ingredients

• 4 medium russet potatoes (uniform in size for even cooking)
• 1 tablespoon olive oil (for rubbing the skins)
• 1 teaspoon kosher salt (divided use)
• 1/3 cup plain Greek yogurt, 0% or 2% (acts as a high-protein, low-fat alternative to heavy sour cream)
• 4 tablespoons unsalted butter , softened
• 1/2 cup sharp cheddar cheese , freshly shredded (divided use)
• 4 slices cooked bacon , crumbled (reserve half for topping)
• 2 green onions (scallions) , thinly sliced
• 1/4 teaspoon black pepper
• 1/8 teaspoon garlic powder

Instructions

1. Prep and Pierce: Preheat your air fryer to 400°F (200°C). Scrub the 4 medium russet potatoes clean, pat them thoroughly dry with paper towels, and pierce each potato 4–5 times with a fork to release internal steam.
2. Initial Bake: Rub the potatoes evenly with 1 tablespoon olive oil and sprinkle with half of the kosher salt. Place them directly into the air fryer basket and cook at 400°F (200°C) for 35–45 minutes, turning halfway through, until a knife inserted into the center slides in easily and the skins achieve a crisp texture.
3. Cool and Slice: Remove the potatoes from the air fryer and let them cool for about 10 minutes until safe to handle. Carefully slice each potato lengthwise down the middle.
4. Scoop the Flesh: Using a small spoon, scoop out the internal flesh of each potato half into a mixing bowl, leaving a sturdy 1/4-inch border around the edges so the shells hold their shape.
5. Mix High-Protein Filling: Add 1/3 cup plain Greek yogurt, 4 tablespoons softened butter, half of the shredded cheddar cheese, half of the crumbled bacon, green onions, black pepper, garlic powder, and remaining salt to the bowl. (High-protein cooking tip: Use low-fat Greek yogurt to keep calories controlled while maximizing muscle-building protein density.) Gently mash and stir with a fork or hand masher until well combined and fluffy, avoiding over-working to prevent a gummy texture.
6. Refill the Shells: Spoon the creamy potato mixture back into the hollowed-out potato skins, mounding it slightly on top.
7. Air Fryer Melt: Sprinkle the remaining shredded cheddar cheese and leftover bacon crumbles over the top of each stuffed potato. Place them back into the air fryer basket at 380°F (190°C) for 5–7 minutes, or until the cheese is completely melted, bubbling, and golden brown around the edges.
8. Serve: Garnish with extra fresh green onions if desired and serve hot.

Nutrition

Calories: 380 kcal · Protein: 14g · Fat: s: 16g Cholesterol: 40mg · Carbohydrates: 42g · Fiber: 4g · Sugar: 3g · Sodium: 520mg