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Air Fryer Best Dressed Jacket Potatoes With Nachos – Crispy, Cheesy, and Fun

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium russet potatoes (10–12 oz each), scrubbed and dried
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar or Monterey Jack (or a mix)
  • 2 cups tortilla chips (sturdy style, lightly salted)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika (optional but great)
  • 1/2 cup salsa (mild, medium, or hot)
  • 1/3 cup sour cream or Greek yogurt
  • 1 avocado, diced
  • 2 green onions, thinly sliced
  • 1 small jalapeño, thinly sliced (optional)
  • Fresh cilantro, chopped (optional)
  • Lime wedges, for serving

Method
 

  1. Preheat and prep: Preheat your air fryer to 390°F (200°C) for 3–5 minutes. Pierce each potato several times with a fork. Rub with olive oil, then season all over with salt and pepper.
  2. Air fry the potatoes: Place potatoes in the basket with space between them. Air fry for 35–45 minutes, turning once halfway. They’re done when skins are crisp and a skewer slides in easily. Timing varies by size and air fryer model.
  3. Season the beans: While potatoes cook, combine black beans with chili powder, cumin, smoked paprika, and a pinch of salt. Warm in a small pan over low heat or microwave until heated through.
  4. Prep toppings: Shred cheese, slice green onions and jalapeño, dice avocado, and chop cilantro. Keep salsa and sour cream ready.
  5. Split and fluff: When potatoes are cooked, let them rest 3 minutes. Slice each lengthwise, press ends gently to open, and fluff centers with a fork. Taste and add a pinch of salt if needed.
  6. Cheese melt: Sprinkle a generous layer of cheese inside each potato. Return to the air fryer for 1–2 minutes until melted and gooey.
  7. Nacho crunch: Roughly crush the tortilla chips by hand into bite-size pieces. Tip: Don’t pulverize them—you want texture.
  8. Load them up: Spoon seasoned beans into each potato. Top with more cheese if you like, then add crushed chips, salsa, sour cream, avocado, green onions, jalapeño, and cilantro.
  9. Finish and serve: Squeeze lime over the top and serve immediately while the skins are still crisp and the cheese is hot.