Ingredients
- 4 medium baker potatoes
- 1/2 c. sour cream
- 3/4 c. milk
- 2/3 c. white cheddar, grated
- 1/2 c. grated Parmesan
- 1/4 tsp. garlic salt
- 1 1/2 c. diced ham
- 8 oz. sharp Cheddar, shredded
- 1/3 c. green onion, chopped
Instructions
- Poke each potato 2 inches deep with a knife three times. Microwave the potatoes for 5 minutes. Flip the potatoes over and microwave for an additional 5 minutes, or until they are soft.
- Using an oven mitten to protect your hand from the hot potato, slice them in half lengthwise and scoop out the flesh, leaving a 1/4 inch of potato on the edges.
- In a small bowl, mash the potatoes and add the sour cream, Parmesan, White Cheddar and garlic salt. Fill the potato skins with the mashed potato mixture and using the back of a spoon, form a hole in the center. Fill each hole with 3 Tablespoons of diced ham.
- Arrange 4 potato skins in a small Airfryer or 8 in a larger Airfryer. (If using a regular smaller Airfryer, you will have to do these in 2 batches, or if you are a small family just bake a few❤️
- Bake at 300° in the Airfryer for 10 minutes. Top with shredded cheddar and bake an additional 2 minutes.
- Serve topped with diced green onions.
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