"When the name of a dish implies a certain cooking style, such as with twice-baked potatoes, you might not think to deviate from the norm. But while "twice air-fried potatoes" may not have the same ring to it, using an air fryer for this classic dish gives you better results than the oven. Not only does this appliance cook potatoes faster, but it guarantees a crisp outer crust on each spud."
"A classic twice-baked potatoes recipe involves baking the potatoes, scooping out the insides, mixing the flesh with flavorings like sour cream and cheese, then stuffing them back in the skins and baking again. This results in a mighty tasty side dish, but it can take well over an hour. Cooking the taters in the air fryer cuts down on the prep time, and true to its name, creates a constant circulation of hot air around the spuds."
"Air-frying twice-baked potatoes is almost foolproof, but a few extra tips can ensure truly delectable results. While air fryers allow you to cook food without using extra fat, you can't really get away with that for potatoes. Brushing the skins with oil before cooking ensures that they turn out crispy rather than bendy and soggy. Secondly, one of the biggest mistakes you're making when air frying potatoes is not preheating the appliance. You technically don't have to preheat your air fryer"
Air fryers produce twice-baked potatoes faster than ovens and create a crisp outer crust with a melty, moist interior due to constant hot-air circulation. The method starts by air-frying whole potatoes for about 35 to 40 minutes until tender, cooling them slightly, then scooping and mashing the insides with mix-ins before returning the filling to the skins. A final 10-minute air-fry crisps the finished potatoes. Brushing skins with oil before cooking ensures crispness. Preheating the air fryer helps avoid uneven results. Air-frying reduces total cook time, promotes even cooking, and improves skin texture.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]