 These air fryer twice baked potatoes are surprisingly macro-friendly side dish or game day snack. Let's take a look at how to make them. Start out with four russet potatoes, about eight ounces each, then coat them with cooking spray or drizzle with a little bit of oil and salt, and then put them in an air fryer with bacon for about six minutes at 350 until your bacon is crispy. Then you'll keep the potatoes in for another 15 to 20 minutes at 400. In the last five minutes or so of the potatoes cooking, go ahead and chop the bacon, mix it with 10 grams of parsley, two tablespoons of butter, half teaspoon black pepper, and about three ounces of shredded cheddar. Go fresh off the block for best results here. When the potatoes are about 190 to 200 or fork tender, pull them out, let them cool briefly before you scoop out the insides, leaving a slight rim around the edge. If you have an extra pair of hands, it really helps speed things up here. So you'll put the warm potatoes in with your cheese and butter mixture, stir everything together before you add a cup of fat-free Greek yogurt. You could use sour cream, full-fat yogurt, whatever you want to do here. Mix it all together and then fill your potato halves. Again, the extra set of hands really speeds things up. Then you'll put them back on an air fryer basket and top with another two ounces of shredded cheddar before you pop them back in the air fryer for about five minutes at 400. You have multiple racks like this or smaller air fryer. You may need to cook in batches or rotate them around to get even browning. And then if you reserved a quarter of the bacon, top that with some fresh chives or a little bit of parsley and you're good to go.