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Instructions
FOR OVEN
- Preheat oven to 400°. Pat potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Place potatoes directly on oven racks and bake until easily pierced with a fork, about 1 hour. Place on a large baking sheet and let cool until cool enough to handle.
- Cut a thin layer off the top of each potato. Scoop inside out of each potato, leaving a ½” border. Place insides in a large bowl. Keep the potato tops and roast them on the tray as a snack!
- To bowl with potatoes, add butter, milk, and sour cream. Mash until butter is melted and potatoes are mostly smooth, but with some chunks. Add 1 cup cheddar and scallions and stir until incorporated. Season with salt and pepper.
- Fill baked potatoes with potato mixture and place on a large baking sheet. Top with remaining ½ cup cheddar. Bake until cheese is melty and outside is crispy, about 15 minutes.
- Garnish with more scallions before serving.
FOR AIR FRYER
- Pat potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Working in batches, place potatoes in basket of air fryer and cook on 400° for 40 minutes. Place on a large baking sheet and let cool until cool enough to handle.
- Cutting lengthwise, cut a thin layer off the top of each potato. Scoop inside out of each potato leaving a ½” border. Place insides in a large bowl. Keep the potato tops and roast them on the tray as a snack!
- To bowl with potatoes, add butter, milk, and sour cream and smash until butter is melted in and potatoes are mostly smooth, but with some chunks. Add 1 cup of cheese and green onions and stir until incorporated. Season with salt and pepper.
- Fill baked potatoes with potato mixture and place back in basket of air fryer. Top with remaining ½ cup of cheddar. Cook at 400° until cheese is melty and outside is crispy, 5 minutes.
- Garnish with more green onions before serving.
Go to the next page to get the Amount Per Serving
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