Air Fryer Garlic Butter Melting Potatoes (Preparation) 
Ingredients:
6-8 medium Yukon Gold or Russet potatoes
1 stick (8 tablespoons) unsalted butter
2-3 cloves garlic, minced
1/4 cup heavy cream or milk
2 tablespoons grated Parmesan cheese
1 tablespoon Balsamic or Worcestershire sauce (optional for depth of flavor)
Salt and freshly ground black pepper
Fresh parsley or chives for garnish
Method:
Thoroughly wash and scrub the potatoes. Pierce each potato several times with a fork or knife. You can air fry the whole potatoes first to create a soft, fluffy interior and crispy skin. Preheat your air fryer to 400F (200C). Place the whole, pierced potatoes in the air fryer basket and air fry for 20-30 minutes, depending on size, until the skin is crispy and the inside is fork-tender. While the potatoes are cooking, prepare the garlic butter sauce: melt the butter in a small saucepan or in the air fryer at a low temperature, as pictured (ensure your container is safe). Add the minced garlic to the melted butter and let it infuse for a couple of minutes. Once the potatoes are done, carefully remove them and let them cool slightly. Slice the potatoes in half lengthwise. Scoop out the fluffy inside, leaving a thick shell. In a bowl, mash the potato flesh with the heavy cream, 1/2 of the garlic butter, Parmesan cheese, a splash of balsamic or Worcestershire sauce (if using), and salt and pepper until smooth and creamy. Refill the potato shells with the creamy potato mixture. This prepared step is the base for the potato balls and the potato cakes, but can also be served as an elevated baked potato.
What to Serve with
This is a preparation step for other recipes, but the resulting baked potatoes are excellent with sour cream and chives.
