These air fryer baked potatoes only need an additional five minutes to transform into giant smashed potatoes! Perfect for those who enjoy twice baked potatoes but don't have the time. With endless options for fillings and toppings, this is a simple lunch that makes use of your air fryer's ability to crisp things quickly and easily.
1Tbspchopped fresh chives, you can swap in spring onions / green onions
2Tbspof grated cheddar cheese
Use a knife to poke a few holes in your potato, brush the skins with olive oil and cook in the air fryer at 360F/180C for about 30-40 minutes, until the insides are soft. (Alternatively, you can speed things up a little if you microwave them for 8 minutes and then air fry for another 20 minutes which is actually my preferred method!) If you are cooking more than one potato you will need a slightly longer cooking time.
Pull out the air fryer basket and cut the potato open. Cut a cross into the top of the potato and use a fork to start to smush the sides down and mash the filling.
Smush some butter, cheese and chives into the potato flesh. Use the fork to mash it in as much as you can while making sure to keep the sides of the potato intact.
Brush the top with a little olive oil. Return to the air fryer, turn the temperature up to 200C/400F and cook again for 5-10 minutes, until crispy.
Top with sour cream and serve.
Alternative toppings:Tomato & Basil (pictured in the post): Finely chop 2-3 small tomatoes and place in a bowl with some salt, 1 clove of garlic sliced in half, a few basil leaves and a drizzle of olive oil. Allow to marinade while you cook the potato. In step 3, when you open the potato, mix in butter and a handful of grated parmesan (instead of cheddar), then cook again until crisp. Remove the garlic from the bowl and then spoon fresh tomato topping over the potato. Make sure to pour all the juices on!