Air fryer breakfast baked potatoes
Crispy-skinned baked potatoes hollowed out and filled with cheddar and a whole egg, air fried until set and topped with sour cream and green onion.
- 70 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $1.71 a serving
- 470 calories
- Vegetarian
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 2 russet potatoes, large
- 1 tbsp butter
- ½ cup shredded cheddar, divided
- 2 large eggs
- 2 tbsp sour cream
- 1 green onion, sliced
From your pantry
- 1 tsp olive oil
- ½ tsp salt, divided
- 1 pinch black pepper
Each serving has about 470 calories, 18 g protein, 43 g carbs and 25 g fat, and costs about $1.71 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon Gold potatoes work.
- No butter? Ghee works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No sour cream? Plain Greek yogurt works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Scrub the potatoes, dry them and prick each 5 or 6 times with a fork. Rub with the oil and of salt.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Air fry at 400°F for 40 to 45 minutes, turning once halfway, until a knife slides into the middle with no resistance.
Timer: 42 min 30 sec
Let them cool 5 minutes. a thin lid off the top of each and scoop out the middle with a spoon, leaving a ¼-inch wall.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Timer: 5 min
Dolly’s tip: Hold them with a folded towel. They stay very hot inside.Mash a few spoonfuls of the scooped potato with the butter, half the cheese and of salt, and press it back into the bottom of each shell.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Dolly’s tip: Save the rest of the scooped potato for tomorrow’s hash or mash.Crack an egg into each potato and sprinkle with the rest of the salt, the pepper and the rest of the cheese.
Air fry at 350°F for 10 to 14 minutes, until the whites are set and the yolks begin to .
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 12 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Top with the sour cream and green onion.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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