This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
2
large russet potatoes, cleaned
1 tablespoon
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
62.3g
shredded sharp cheddar cheese
3 tablespoons
unsalted butter
60ml
milk
61.3g
sour cream, plus more for serving
1
bunch chives, sliced thin
4
slices of ham, cubed
2
large russet potatoes, cleaned
1 tablespoon
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3/4 cup
shredded sharp cheddar cheese
3 tablespoons
unsalted butter
1/4 cup
milk
1/4 cup
sour cream, plus more for serving
1
bunch chives, sliced thin
4
slices of ham, cubed
Utensils
Silicone-Tipped Tongs
Large Bowl
Step 1
Using a fork, poke holes in each potato. Rub each potato with the olive oil and season the skin with salt and pepper. Place the potatoes on the reversible rack in the lower position and place in the pot. Close the crisping lid.
Step 2
Select AIR CRISP,set temperature to 390 F, and set time to 35 minutes. Select START/STOP to begin.
Step 3
When cooking is complete, open lid and use tongs to transfer the potatoes to a cutting board.
Step 4
Cut the potatoes in half lengthwise. Using a spoon, scoop out the flesh into a large bowl, leave about 1/4 inch of flash on the skin. Set aside.
Step 5
Sprinkle the hollowed–out potato skins with 1/4 cup of cheese and place them back in the pot on the rack. Close crisping lid.
Step 6
Select BROIL and set time to 5 minutes. Select START/STOP to begin.
Step 7
Add the butter, milk, and sour cream to the bowl with the flesh. Season with salt and pepper and mash together. Use a spatula to fold in 1/4 cup of cheese, 1/4 of the chives, and ham into the potato mixture.
Step 8
When cooking is complete, open lid. Using tongs, carefully transfer the potatoes to the cutting board. Evenly distribute the mashed potato mixture into each potato skin and top with the remaining 1/4 cup of cheese. Return the loaded potato skins to the rack. Close Crisping lid.
Step 9
Select BROIL and set time to 5 minutes. Select START/STOP to begin.
Step 10
When cooking is complete, open lid. Carefully remove the potatoes. Cut them in half and garnish with the remaining chives. Serve with additional sour cream, if desired.
Using a fork, poke holes in each potato. Rub each potato with the olive oil and season the skin with salt and pepper. Place the potatoes on the reversible rack in the lower position and place in the pot. Close the crisping lid.
2
large russet potatoes, cleaned
1 tablespoon
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
62.3g
shredded sharp cheddar cheese
3 tablespoons
unsalted butter
60ml
milk
61.3g
sour cream, plus more for serving
1
bunch chives, sliced thin
4
slices of ham, cubed
2
large russet potatoes, cleaned
1 tablespoon
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3/4 cup
shredded sharp cheddar cheese
3 tablespoons
unsalted butter
1/4 cup
milk
1/4 cup
sour cream, plus more for serving
1
bunch chives, sliced thin
4
slices of ham, cubed
Step 2 of 10
Select AIR CRISP,set temperature to 390 F, and set time to 35 minutes. Select START/STOP to begin.
2
large russet potatoes, cleaned
1 tablespoon
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
62.3g
shredded sharp cheddar cheese
3 tablespoons
unsalted butter
60ml
milk
61.3g
sour cream, plus more for serving
1
bunch chives, sliced thin
4
slices of ham, cubed
2
large russet potatoes, cleaned
1 tablespoon
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3/4 cup
shredded sharp cheddar cheese
3 tablespoons
unsalted butter
1/4 cup
milk
1/4 cup
sour cream, plus more for serving
1
bunch chives, sliced thin
4
slices of ham, cubed
Step 3 of 10
When cooking is complete, open lid and use tongs to transfer the potatoes to a cutting board.
2
large russet potatoes, cleaned
1 tablespoon
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
62.3g
shredded sharp cheddar cheese
3 tablespoons
unsalted butter
60ml
milk
61.3g
sour cream, plus more for serving
1
bunch chives, sliced thin
4
slices of ham, cubed
2
large russet potatoes, cleaned
1 tablespoon
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3/4 cup
shredded sharp cheddar cheese
3 tablespoons
unsalted butter
1/4 cup
milk
1/4 cup
sour cream, plus more for serving
1
bunch chives, sliced thin
4
slices of ham, cubed
Step 4 of 10
Cut the potatoes in half lengthwise. Using a spoon, scoop out the flesh into a large bowl, leave about 1/4 inch of flash on the skin. Set aside.
2
large russet potatoes, cleaned
1 tablespoon
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
62.3g
shredded sharp cheddar cheese
3 tablespoons
unsalted butter
60ml
milk
61.3g
sour cream, plus more for serving
1
bunch chives, sliced thin
4
slices of ham, cubed
2
large russet potatoes, cleaned
1 tablespoon
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3/4 cup
shredded sharp cheddar cheese
3 tablespoons
unsalted butter
1/4 cup
milk
1/4 cup
sour cream, plus more for serving
1
bunch chives, sliced thin
4
slices of ham, cubed
Step 5 of 10
Sprinkle the hollowed–out potato skins with 1/4 cup of cheese and place them back in the pot on the rack. Close crisping lid.
2
large russet potatoes, cleaned
1 tablespoon
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
62.3g
shredded sharp cheddar cheese
3 tablespoons
unsalted butter
60ml
milk
61.3g
sour cream, plus more for serving
1
bunch chives, sliced thin
4
slices of ham, cubed
2
large russet potatoes, cleaned
1 tablespoon
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3/4 cup
shredded sharp cheddar cheese
3 tablespoons
unsalted butter
1/4 cup
milk
1/4 cup
sour cream, plus more for serving
1
bunch chives, sliced thin
4
slices of ham, cubed
Step 6 of 10
Select BROIL and set time to 5 minutes. Select START/STOP to begin.
2
large russet potatoes, cleaned
1 tablespoon
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
62.3g
shredded sharp cheddar cheese
3 tablespoons
unsalted butter
60ml
milk
61.3g
sour cream, plus more for serving
1
bunch chives, sliced thin
4
slices of ham, cubed
2
large russet potatoes, cleaned
1 tablespoon
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3/4 cup
shredded sharp cheddar cheese
3 tablespoons
unsalted butter
1/4 cup
milk
1/4 cup
sour cream, plus more for serving
1
bunch chives, sliced thin
4
slices of ham, cubed
Step 7 of 10
Add the butter, milk, and sour cream to the bowl with the flesh. Season with salt and pepper and mash together. Use a spatula to fold in 1/4 cup of cheese, 1/4 of the chives, and ham into the potato mixture.
2
large russet potatoes, cleaned
1 tablespoon
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
62.3g
shredded sharp cheddar cheese
3 tablespoons
unsalted butter
60ml
milk
61.3g
sour cream, plus more for serving
1
bunch chives, sliced thin
4
slices of ham, cubed
2
large russet potatoes, cleaned
1 tablespoon
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3/4 cup
shredded sharp cheddar cheese
3 tablespoons
unsalted butter
1/4 cup
milk
1/4 cup
sour cream, plus more for serving
1
bunch chives, sliced thin
4
slices of ham, cubed
Step 8 of 10
When cooking is complete, open lid. Using tongs, carefully transfer the potatoes to the cutting board. Evenly distribute the mashed potato mixture into each potato skin and top with the remaining 1/4 cup of cheese. Return the loaded potato skins to the rack. Close Crisping lid.
2
large russet potatoes, cleaned
1 tablespoon
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
62.3g
shredded sharp cheddar cheese
3 tablespoons
unsalted butter
60ml
milk
61.3g
sour cream, plus more for serving
1
bunch chives, sliced thin
4
slices of ham, cubed
2
large russet potatoes, cleaned
1 tablespoon
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3/4 cup
shredded sharp cheddar cheese
3 tablespoons
unsalted butter
1/4 cup
milk
1/4 cup
sour cream, plus more for serving
1
bunch chives, sliced thin
4
slices of ham, cubed
Step 9 of 10
Select BROIL and set time to 5 minutes. Select START/STOP to begin.
2
large russet potatoes, cleaned
1 tablespoon
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
62.3g
shredded sharp cheddar cheese
3 tablespoons
unsalted butter
60ml
milk
61.3g
sour cream, plus more for serving
1
bunch chives, sliced thin
4
slices of ham, cubed
2
large russet potatoes, cleaned
1 tablespoon
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3/4 cup
shredded sharp cheddar cheese
3 tablespoons
unsalted butter
1/4 cup
milk
1/4 cup
sour cream, plus more for serving
1
bunch chives, sliced thin
4
slices of ham, cubed
Step 10 of 10
When cooking is complete, open lid. Carefully remove the potatoes. Cut them in half and garnish with the remaining chives. Serve with additional sour cream, if desired.
