Combo Air Fryer Loaded Baked Potatoes

Delicious loaded baked potato in the combo air fryer glass pot

Adapted by Kyle Libramonte

Prep Time: 5 Min • Cook Time: 45 Min

Serves: 2-4 People

Ingredients: 
  • 4 russet potatoes
  • 1 cup water for steaming
  • 4 tbsp butter about 1 tbsp per potato
  • 1 cup shredded cheese cheddar or your choice
  • 1/2 cup sour cream for topping
  • 1/4 cup bacon bits for topping
  • 2 tbsp chives chopped, for topping
  • Salt to taste
Instructions:
  1. Steam the Potatoes (Steam Mode): Cut a slit lengthwise across the top of each russet. Pour 1 cup water into the glass pot, set the steam tray inside, and arrange the potatoes on the rack. Cover with the glass lid and run Steam mode until fork-tender, fluffy, and soft all the way through.
  2. Fluff the Interior: Once cool enough to handle, gently press and mash the flesh through the slit to loosen it up—this is what gives you that pillowy interior texture. Set the potatoes aside.
  3. Switch Units (Sequential Use): Drain the steaming water from the glass pot. Unplug the Multi-Cooker base before setting up the crisper—the two units must never be plugged in at the same time, or you risk overloading the outlet. Swap the steam tray for the stainless Crisper Disk..
  4. Load the Potato: Set one potato on the Crisper Disk. Tuck butter into the slit and pile the shredded cheese on top.
  5. Crisp the Cheese (MaxCrisp Mode): Seat the AirCrisper unit securely on top of the base so it's stable, then run MaxCrisp for 5 minutes until the cheese is melted, bubbling, and the skin has crisped. Repeat with the remaining potatoes in batches.
  6. Finish & Serve: Top with sour cream, bacon bits, and chives. Serve hot, straight from the crisper!

 

Delicious loaded baked potato in the combo air fryer glass pot

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