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Air Fryer Stuffed Breakfast Potato

By Paula Deen


Featured in:

Paula Deen's Air Fryer Cookbook

Difficulty: Medium

Prep time: 20 minutes

Cook time: 50 minutes

Servings: 2


  • 2 medium russet potatoes
  • oil, for spraying
  • 1 teaspoon Paula Deen House Seasoning
  • 2 tablespoons cheddar cheese
  • 2 large eggs
  • 4 slices bacon, cooked crisp and crumbled, for garnish
  • 2 green onions, finely sliced, for garnish


Spray potatoes with oil, sprinkle with House Seasoning, and place in air fryer basket. Set temperature to 350 degrees, and cook for 45 minutes. Set aside to cool. When potatoes are cool, cut a small portion from bottom of each potato. Turn each potato over and slice off top. Scoop out two-thirds of the potato flesh and discard or save for another use.

To each potato, add 1 tablespoon of the Cheddar cheese, and crack one egg into each potato. Place in air fryer basket, and cook for 5 minutes, or until egg whites are set and yolks are runny. Sprinkle with crumbled bacon and green onions.

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