Mediterranean Air Fryer Twice Baked Potato
Air Fryer Twice Baked Potatoes are an easy meal prep, customizable and flavor loaded! This recipe will have the family craving seconds.
Servings: 6
Equipment
- air fryer *oven instructions are also included
- mixing bowl
Ingredients
- 3 large russet potatoes
- ½ cup sour cream *see notes
- 1 Tbsp dijon mustard
- ¼ cup chopped roasted red peppers
- ⅓ cup shredded cheddar
- 1 5 oz can tuna in water *see notes
- 1 tsp garlic powder
- 1 tsp dried crushed oregano
- ½ tsp course salt
- ½ tsp paprika
- ½ tsp onion powder
- 3 tbsp green onions, chopped *save some for garnish!
- 1 tbsp fresh chives, chopped for garnish
Instructions
- If baking the potatoes: Preheat oven to 400° wash potatoes then rub them with olive oil and salt generously placed parchment paper on a cooking sheet and baked potatoes in the oven for 45 -60 minutes. Pull from oven and slice the tops open. Gently push potato together at each end to open the slice up and let them cool down quicker.
- If baked potatoes are already prepared: Once they have cooled enough to be able to touch scoop 3/4 of the potato/out of the potato don’t scoop out too much you want the walls of the potato to hold up well while stuffing and cooking.
- In a medium size bowl add your sour cream, dijon mustard, seasonings, green onions, canned/drained tuna, shredded cheese, chopped roasted red peppers, mash everything up well and scoop the mixture back into the potato skins carefully.
- Once the potato skins are completely full and stuffed put them in the air fryer on 350º for 6-8 minutes. or until the cheese and stuffing is lightly browned and warm through. For the oven: Place them on a parchment lined cooking sheet. Bake on 375º for about 10-15 minutes or until the cheese and stuffing is lightly browned and warm through.
- Let the potatoes cool a little, garnish with green onions and chives and any other additional toppings of choice!
Notes
*plain greek yogurt will also work
*canned or shredded chicken will also work.
If you are making these ahead of time before baking twice, store them in the fridge for up to two days. Pull them out for 10 - 20 minutes to get to room temp before baking/air frying.
*These will keep in the fridge, airtight container for up to 5 days. Freeze them in tin foil or plastic wrap for up to 3 months!
Nutrition
Serving: 1half of a potato | Calories: 262kcal | Carbohydrates: 36g | Protein: 16g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 36mg | Sodium: 473mg | Potassium: 920mg | Fiber: 3g | Sugar: 2g | Vitamin A: 289IU | Vitamin C: 15mg | Calcium: 104mg | Iron: 3mg