Air Fryer Loaded Baked Potatoes.

Prep Time: 10 minutes
Cook Time: 45 to 55 minutes (depending on potato size)
Total Time: ~1 hour
Intensity/Skill Level: Beginner / Very Easy (Requires minimal effort, mostly hands-off cooking)
Yield: 4 Servings (Serving size: 1 large loaded potato)

🛒 Ingredients

Large Russet Potatoes: 4 uniform-sized potatoes (about 8–10 oz each), scrubbed clean and thoroughly dried
Extra Virgin Olive Oil or Avocado Oil: 1 tablespoon
Coarse Sea Salt or Kosher Salt: 1 teaspoon (generously rubbed over the skins)

Bacon: 6 slices, cooked until crisp and crumbled
Sharp Cheddar Cheese: 1.5 cups, freshly shredded (freshly shredded melts much smoother than pre-bagged)
Sour Cream: 1/2 cup (plus extra for serving)
Fresh Chives or Green Onions: 1/4 cup, finely chopped
Unsalted Butter: 4 tablespoons (1 tablespoon per potato)
Black Pepper: To taste

Scrub the russet potatoes under cold running water to remove any dirt, then pat them completely dry with a paper towel. (Removing surface moisture is the secret to getting that crispy, restaurant-style skin).
Use a fork to poke holes all over each potato (about 6 to 8 pricks per potato). This allows steam to escape safely while cooking so they don’t burst.

Rub the entire outside skin of each potato lightly with olive oil or avocado oil.
Sprinkle the coarse sea salt generously all over the oiled skin, pressing it gently so it adheres.

Preheat your air fryer to 400°F (200°C) for about 3 to 5 minutes if your model requires preheating.
Place the prepared potatoes into the air fryer basket, leaving a little bit of space between each one for proper air circulation.
Cook at 400°F for 45 to 55 minutes, flipping them halfway through the cooking time (at around the 25-minute mark).
The potatoes are done when the skins feel crisp and tight, and a sharp knife or skewer slides effortlessly into the thickest part of the potato with no resistance.

Remove the hot potatoes carefully from the air fryer using tongs. Let them cool for 3 to 5 minutes so you can handle them safely.
Cut a deep lengthwise slit down the center of each potato, then squeeze the ends gently inward to push the fluffy interior up and open.
Mash the inside slightly with a fork, then drop 1 tablespoon of butter right into the center of each potato, letting it melt into the steaming flesh.
Layer on the shredded sharp cheddar cheese, crumbled crispy bacon, a dollop of sour cream, and a generous sprinkle of chopped fresh chives and black pepper.
(Optional Pro-Tip): If you want the cheese extra melted and bubbly, pop the fully loaded potatoes back into the air fryer at 400°F for 2 to 3 minutes before adding the cold sour cream and chives.

Protein Boost: Add leftover grilled chicken breast, pulled pork, or chili on top for a heavy-duty meal.
Vegetarian Style: Swap out the bacon for sautéed mushrooms, caramelized onions, or steamed broccoli florets.

Refrigerator Storage: Store any leftover plain baked potatoes in an airtight container in the refrigerator for up to 3 to 4 days. (It is best to load them fresh, but pre-loaded potatoes can also be stored and reheated).
Reheating: Reheat in the air fryer at 350°F for 5 to 8 minutes until heated through and the skin crisps back up.

Values are estimated per single loaded potato, based on standard ingredients.