Your Recipe Pack

One recipe on one sheet — no cover, just the card. Print it, save it as a PDF, or share this link — it rebuilds the same pack. Change the selection below and rebuild.

1 page // Letter or A4

1 page // one recipe, no cover // pick “Save as PDF” in the print dialog

Meal Instructions

Specimen #0016·AIR FRYER·Dead Simple

Air Fryer Crispy-Skin Loaded Baked Potatoes

Potato-chip crispy skins with steaming fluffy centers topped with melted cheddar, bacon, and sour cream.

Cook temp

400°F

Total time

45m

FLIP AT

20m

Serves

PULL AT

205°F

Ingredients

4 pieces Russet Potatoes — medium, 8 oz each

1 tbsp Olive Oil

1 tbsp Coarse Kosher Salt

4 tbsp Salted Butter

1 cups Shredded Sharp Cheddar

6 slices Crispy Bacon (Crumbled)

1/2 cups Sour Cream

2 tbsp Fresh Chives or Green Onions — chopped

Equipment

Air Fryer

Fork

Tongs

DirectionsGet to the point

1Scrub 4 russet potatoes, poke with fork 8 times, and rub generously with olive oil and coarse salt.

2Place in air fryer basket. Air fry at 400°F for 40 minutes, flipping at 20 minutes.

3Check that internal temp hits 205°F for ultimate fluffy interior.

4Slice lengthwise, squeeze open, and stuff with butter, cheddar, crispy bacon, and sour cream.

Dad pro tip

Never wrap potatoes in foil! Foil steams the skin soggy. Air frying directly on the grate gives you skin with potato chip crunch.

Kid adjustment

Let kids top their own potatoes with melted cheddar and butter.

Reheat

Reheat in air fryer at 380°F for 5 minutes to restore crisp skin.

BASIS: Tested on four 8-oz russet potatoes at 400°F in basket air fryer.420 kcal · 12g protein · 46g carbs · 22g fat
USDA FoodData Central #170028

mealinstructions.com/recipes/air-fryer-loaded-baked-potatoesPage 1 of 1

Your Recipe Pack

Build your own pack

Air Fryer Crispy-Skin Loaded Baked Potatoes