Britany Statt

Cook time:
6 Ratings
A comforting and delicious side to your steak dinner!


  • 4 Russet potatoes
  • Olive oil
  • Salt & pepper
  • 2 Tbsp butter, softened
  • 1/4 cup sour cream
  • 1/4 cup freshly chives, chopped
  • 2 green onions, thinly sliced
  • 3/4 cup cheddar cheese, shredded
  • 4 slices crispy bacon, crumbled


  1. Wash and scrub russet potatoes. Pat dry. Poke several holes around the potato using a fork. Rub skin with olive oil, salt and pepper. Place in the Air Fryer Oven on a mesh rack. Bake at 350°F for 25-30 minutes.
  2. Check for doneness by inserting a fork. A fork easily pierces when it’s done. If the potato is hard, bake a little longer.
  3. Cut lengthwise slits in the top of each potato. Carefully scoop out flesh from the center and combine in a bowl with sour cream, chives, half of the chopped green onions, and half the cheddar cheese. Mix together and scoop filling back into potatoes.
  4. Sprinkle remaining cheese on top and bake at 350°F for 5 minutes.
  5. Top with bacon bits and remaining green onions.