These Cheesy Air Fryer Baked Potatoes are a gooey, crispy delight. Russet potatoes turn fluffy inside with golden skins, topped with melted cheddar—perfect for an easy air fryer baked potato recipe that brings cheesy comfort to your dinner table fast.
Recipe Tips and Tricks
Choose medium russets—uniform size cooks evenly; scrub well for edible skins. Poke holes—prevents bursting and lets steam escape. Oil lightly—ensures crispy skins; too much sogs them up. Flip halfway—gets that all-over crunch. Add cheese late—melts perfectly without burning; pile it high for extra gooeyness.
Why You’ll Love This Recipe
Get ready to dive into a dinner that’s as quick as it is irresistibly delicious with these Cheesy Air Fryer Baked Potatoes—they’re an air fryer baked potato recipes standout and an easy dinner ideas superstar that’s about to become your new go-to for a cozy, cheesy treat! This recipe is a crispy, melty masterpiece: russet potatoes cook to fluffy perfection in the air fryer with golden, crunchy skins, then get smothered in gooey cheddar that turns every bite into pure comfort—all ready in under an hour, leaving you free to enjoy your night while they bake. It’s the ultimate no-fuss indulgence—just pop them in, sprinkle on the cheese, and let the air fryer do its thing, delivering potatoes with a satisfying crunch and a cheesy, rich topping that’s bursting with flavor, making your meal feel like a warm hug without any hassle. Whether you’re pairing them with a main dish, loading them up for a full meal, or just craving a cheesy pick-me-up on a busy evening, this one’s an absolute winner—crisp, cheesy, and guaranteed to make every forkful a delightful, stress-free joy that keeps you grinning from start to finish!
Cheesy Air Fryer Baked Potatoes
Crispy baked potatoes with melted cheddar—air fryer cheesy.
Ingredients
- 4 medium russet potatoes
- 1 tbsp olive oil
- 1 cup shredded cheddar cheese
- 1 tbsp unsalted butter, melted
- ½ tsp garlic powder
- Salt to taste
- Pepper to taste
Instructions
- Gear Up for Cheesy Potato Heaven: Alright, let’s dive into this crispy, melty adventure—grab your air fryer, a cutting board, a sharp knife or fork, a small bowl, and a spoon! These cheesy baked potatoes are about to make your dinner quick and dreamy. Picture that golden, gooey goodness—let’s get started with a big, excited grin lighting up our faces!
- Scrub the Potatoes with Love: Take your 4 medium russet potatoes—rinse them under cold water, scrubbing with your hands or a brush to clean those skins. Imagine them turning into crispy, cheesy delights—pat them dry with a towel and set them on your cutting board, ready to roll!
- Poke Holes for Perfect Baking: Grab your sharp knife or a fork—poke each potato 6-8 times all over, making little steam vents. Picture that fluffy inside staying safe and steamy—this quick step keeps them from bursting in the air fryer—smile at how easy this is already!
- Coat the Potatoes with Oil: Drizzle 1 tbsp olive oil over the potatoes—use your hands to rub it all over each one, giving them a light, shiny coat. Sprinkle with a pinch of salt and pepper—imagine that oil crisping up those skins into golden perfection—set them aside, buzzing with anticipation!
- Air Fry the First Round: Preheat your air fryer to 400°F for 3 minutes—open the basket and place the potatoes in a single layer, giving them space to breathe! Set the timer for 40 minutes—hit start and flip them halfway at 20 minutes with tongs, picturing those skins getting crunchier every second!
- Mix the Butter and Garlic Bliss: While they cook, melt 1 tbsp unsalted butter in a small bowl—stir in ½ tsp garlic powder with your spoon until it’s a fragrant, buttery mix. Picture that rich, garlicky flavor soaking into the potatoes—set it aside, dreaming of that cheesy topping to come!
- Check and Slice the Potatoes: When the timer dings, remove the potatoes with tongs—use a knife to pierce one; it should slide in easily, fluffy inside. Let them cool for 5 minutes, then slice each one lengthwise halfway down—gently squeeze the ends to open them up, imagining that steamy center ready for cheese!
- Brush with Garlic Butter: Use a spoon or brush to coat the cut sides of each potato with the garlic butter mix—spread it generously, letting it sink into that fluffy flesh. Picture that buttery goodness setting the stage for the cheese—get ready for the melty magic!
- Top with Cheese and Air Fry Again: Sprinkle 1 cup shredded cheddar cheese evenly over the buttered potatoes—pile it high, letting it spill into the crevices. Place them back in the air fryer at 400°F for 5 minutes—hit start and watch that cheese melt into gooey perfection—oh, it’s going to be so good!
- Serve Up Your Cheesy Potato Treat: Pull those beauties out—inhale that cheesy, garlicky scent and serve them hot, savoring every bite of that crispy skin and melty, rich topping! Add extra cheese or your favorites, pair with a main, or enjoy solo—dig in, relishing every quick, indulgent moment with a big, happy grin!
Notes
- Poke those holes—skipping this risks a burst, so don’t skip for safety and texture!
- Flip for crisp—uneven cooking happens without it, so turn them halfway for that golden skin.
- Cheese late—adding it too early burns it, so save it for the final bake!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 340Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 36mgSodium 355mgCarbohydrates 39gFiber 4gSugar 2gProtein 11g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Russet potatoes are the fluffy base—4 medium have about 88 grams of carbs, 520 kcal, starchy and crisp-skinned. Olive oil crisps the skin—1 tbsp has 14 grams of fat, 120 kcal, light and healthy. Cheddar cheese melts gooey—1 cup shredded has 28 grams of fat, 400 kcal, sharp and savory. Salt enhances flavor—negligible macros, brings out the potato’s natural taste. Pepper adds a mild kick—negligible macros, balances the richness. Garlic powder provides depth—½ tsp has negligible macros, warm and pungent. Butter adds richness—1 tbsp has 11 grams of fat, 100 kcal, creamy and indulgent.
Variations and Substitutions
Swap russets for Yukon Golds or sweet potatoes—Yukons (80g carbs per 4 medium), sweet (96g), creamier or sweeter. Use mozzarella or pepper jack instead of cheddar—1 cup (28g fat each), milder or spicier. Sub olive oil with avocado oil or skip—avocado (14g fat per tbsp), oil-free (zero fat), richer or lighter. Replace butter with margarine or vegan butter—1 tbsp (10g fat), lighter or plant-based. Add bacon bits or chives—2 tbsp bacon (10g fat), 1 tbsp chives (negligible), smoky or fresh. Use onion powder or paprika—½ tsp each (negligible macros), for extra savoriness or smokiness.
Storage Options
Store in an airtight container in the fridge for up to 3 days—cheese stays melty; skins soften slightly. Reheat in the air fryer at 375°F for 5-7 minutes to recrisp, or microwave for 1-2 minutes—add a drizzle of oil if dry. Freeze for up to 2 months—wrap individually without cheese, thaw overnight, reheat, and add fresh cheese.
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