Ingredients :
- 2 large potatoes, baked
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- 1/2 teaspoon garlic salt
- 1/4 teaspoon coarsely ground pepper
- 1/2 cup shredded cheddar cheese, divided
- 1/2 cup shredded Monterey Jack cheese, divided
- 1/2 cup crumbled cooked bacon, divided
- 1/2 cup sour cream
- Minced chives, optional
Directions :
- Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Combine butter, oil, garlic salt and pepper; brush over both sides of skins.
- Preheat air-fryer to 400°. Cook potatoes cut side down, 4 minutes. Flip; cook an additional 3 minutes. Sprinkle cheeses and bacon inside skins. Bake until cheese is melted and bacon is crisp, 3-4 minutes longer.
- Top with sour cream and if desired, chives. Serve immediately.
