Air Fryer Stuffed Potatoes
A cozy, budget-friendly dish with comfort-food vibes. Crispy skins meet creamy centers, stuffed with simple mix-ins and finished in the air fryer for a quick, nourishing plate perfect for one graduate student hungry after long days.
- Prep Time: 10 min
- Cook Time: 25 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 largeRusset potato (about 10-12 oz)
- 2 1/4 cup shredded cheddar cheese
- 2 tablespoon sour cream
- 2 tablespoon milk
- 2 tablespoon butter
- 2 1/4 cup canned corn kernels, drained (or frozen and thawed)
- 2 green onion, sliced
- 2 pinch garlic powder
- 2 Salt and black pepper to taste
Instructions
- Preheat air fryer to 390°F (198°C). Scrub potato, pat dry, and pierce all over with a fork.
- Microwave 2-3 minutes to soften interior (optional but speeds cook).
- Slice a small opening on top and scoop out about 1/3 of the potato into a bowl.
- Mash the potato flesh with butter, milk, sour cream, garlic powder, salt, and pepper until creamy.
- Stir in cheddar, corn, and green onion. Re-stuff the potato with the mixture.
- Place potato back in air fryer, cook 10-12 minutes until cheese is melted and top is golden.
- Let rest 2 minutes, then serve with a quick extra drizzle of salt or hot sauce if desired.
Chef’s Pro Tips
- Pre-cook the potato flesh to speed up the bake.
- Add a protein boost with diced leftover ham or canned tuna.
- Top with a squeeze of lime for brightness, if you like.
Serving Suggestions
Serve with a simple side salad or steamed greens and a glass of milk for a balanced, easy meal.
Storage Instructions
Leftovers refrigerate in an airtight container for up to 2 days. Reheat in air fryer 3-5 minutes.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 20 |
| carbs | 58 |
| fat | 22 |
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