Loaded Breakfast Potatoes
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If you like loaded baked potatoes, you'll love this breakfast twist. Crispy air-fried potato cubes get topped with cheddar, bacon, and sour cream after cooking. This page has the full recipe, including air frying instructions and timing.
Ingredients
- 2 medium potatoes, cubed per base recipe
- 1 tablespoon oil
- Salt, pepper, garlic powder, paprika
For loading (after cooking):
- 1/3 cup shredded cheddar
- 3 slices bacon, cooked and crumbled
- 2 tablespoons sour cream
- 1 green onion, sliced
- Hot sauce
Season it upPairs with Simple Salt & Pepper, Rosemary Garlic, or Smoked Paprika & Brown SugarSee all seasonings →
Steps
- 01Soak, dry, oil, season, air fry per base recipe.
- 02In the last 2 minutes, scatter cheese over the potatoes. Return to air fryer.
- 03Top with bacon, sour cream, green onion, and hot sauce.
This is a deconstructed loaded baked potato in breakfast form. The key is getting the base potatoes genuinely crispy before loading them. If they're soft, the toppings weigh them down and you end up with mush. Crispy base, melted cheese, cold toppings. Three temperature layers in one bowl.
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How to Air Fry It
- 01Preheat air fryer to 400°F (200°C).
- 02Wash and dice potatoes into small, uniform cubes.
- 03Toss potatoes with olive oil and the Simple Salt & Pepper or Rosemary Garlic seasoning.
- 04Place in the air fryer basket in a single layer.
- 05Cook for 15 minutes, shaking the basket vigorously halfway through.
- 06Check for tenderness and serve hot.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Stores 5 days refrigerated. Reheat at 400°F (200°C) for 4-5 minutes. Potatoes re-crisp well at high heat.
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