Ingredients

Serves 4-5 hungry folks

4 medium size russet potatoes, baked
1 tablespoon extra-virgin olive oil
Pinch salt & pepper
1/2 cup cheddar cheese
4 pieces of bacon, cooked & crumbled
1 green onion, sliced
Garnish: 1/2 cup sour cream

Directions

1. Bake the potatoes ahead of time until they can be poked easily with fork. Allow time to cool.
2. Cut each potato lengthwise. Scoop out the flesh leaving 1/4″ left in the shell.
3. Preheat air fryer to 350° (or oven to 400). Brush the inside the potato shells with olive oil with and lightly sprinkle with salt.
4. Place the potatoes in the air fryer pan, hollowed out side up. Cook 5 minutes or until the edges start to crisp; this may require batch work.
5. Fill potatoes evenly with bacon, cheese, and green onions.
6. Make mashed potatoes or potato pancakes tomorrow with the innards.
7. Cook for another 5 – 7 minutes or until the cheese is melted.