These Air Fryer Twice Baked Potatoes are fluffy, cheesy, and delicious - yet easy enough for busy weeknights. They only take 45 minutes to make and are a great way to use up leftover baked potatoes.
They are also perfect for holidays and events like Thanksgiving, Christmas, or Super Bowl Sunday.
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Years ago, I quickly became famous in my family for introducing the idea of the twice-baked potato. It's not because I invented them (I would never make such a claim!), but I was definitely given some holiday dinner clout after bringing them for the first time to a shared family dinner.
I've been making them ever since, and this twice-baked potato recipe has to be the easiest version yet. Why, you ask? Well, because the cooking time is just a fraction of the original recipe. And that's all thanks to the magic of an air fryer!
Golden brown, delicious, and so much better than a regular baked potato, this stuffed potatoes recipe is just as well suited for a busy weeknight as a fancy dinner. If you're anything like me, this is sure to become one of your new favorite easy recipes.
Reasons to Love This Recipe:
- It's delicious! The combination of crispy potato skins, creamy mashed potatoes, and melty cheese makes this recipe irresistible.
- It's so easy to make. This simple recipe is perfect for busy weeknights, as it only takes 45 minutes to make in the air fryer.
- It's kid-friendly. Your kids will love twice-baked potatoes! Have them add their favorite toppings to get them involved in the dinner process.
- It's a crowd-pleaser. These are always a hit at parties and potlucks and can even be made ahead.
Ingredients
- Russet Potatoes: Russet potatoes are the best potatoes for this potato recipe because they have a high starch content and have a fluffy texture when Air-fried or baked. You can use other types of potatoes like Yukon gold potatoes or red potatoes, but be aware that the texture and flavor may vary slightly. I used medium potatoes for this recipe but you can use large potatoes.
- Olive Oil: Olive oil adds flavor and helps to crisp up the potato skins. You can use other cooking oils like vegetable oil, avocado oil, butter, or canola oil.
- Cheddar Cheese: This adds creaminess and a rich, cheesy flavor to the potato mixture and topping. Any good melting cheese like mozzarella, gruyere, or Monterey Jack will work.
- Sour Cream: Sour cream also provides creaminess, and tanginess, and helps make the filling smooth. Greek yogurt, cream cheese, whole milk, or a dairy-free yogurt alternative can be used instead.
- Butter: Butter adds richness and a creamy texture to the potato filling. You can use margarine or dairy-free butter as a substitute.
- Seasonings: You'll need salt, black pepper, garlic powder, and onion powder. Feel free to adjust the amount of each seasoning to your taste.
- Bacon: Cooked bacon adds a smoky, savory element as well as a crunchy texture to the topping. You can use turkey bacon or vegetarian bacon instead.
- For garnish: Green onions (scallions) give a fresh, mild onion flavor and add color and visual appeal as a garnish. You can also use chopped chives or parsley for garnish.
Check the recipe card for a full list of ingredients and the quantities needed.
Equipment:
- Air fryer: Either a basket or a toaster oven-style model can be used. The oven-style models are better for items with toppings, as they don't blow them around quite as much.
- Electric mixer: Using an electric hand mixer helps make the mashing and mixing of the potato filling effortless.
Instructions
Step one: Rub your potatoes with olive oil, and sprinkle them with salt to your taste. Poke each one in several places with the tines of a fork.
Step two: Cook in an air fryer that has been preheated to 400ºF (204ºC) for 30 minutes, flipping them halfway through.
Step three: Remove the potatoes from the air fryer and let them cool for about 10 minutes. Slice them in half and scoop out the insides with a spoon, leaving some of the potato in place around the skin, being careful not to tear it.
Preparing the Filling
Step four: Add the potato to a large bowl and mash well. Then add in the sour cream, softened butter, garlic powder, onion powder, pepper, salt, and 1 ½ cups of shredded cheddar cheese.
Step five: Mix everything until smooth. An electric mixer works well, but a regular whisk or silicone spatula will do the trick.
Air Frying the Potatoes
Step six: Distribute the filling between the empty potato shells, then place them into the air fryer (working in batches if needed).
Step seven: Top with the remaining shredded cheese and crumbled bacon, then cook in the air fryer for an additional 5-7 minutes, or until warmed through.
Serving
Step eight: Remove from the air fryer and garnish with sliced green onion, additional bacon, or the toppings of your choice.
Storage and Reheating
Storing: Add any leftover stuffed potatoes to an airtight container and keep them in the refrigerator for up to 4 days, or in the freezer for up to 2 months (thaw before reheating).
Reheating twice-baked potatoes: Cook them in an air fryer that has been preheated to 350ºF (177ºC) air fryer for 10-15 minutes, or until they are heated through.
Make Ahead Instructions
- Assemble. Cook the potatoes as directed, scoop out the insides, and prepare the filling.
- Refrigerate. Place the assembled potatoes in an airtight container, along with the toppings (if baking within the next 4 hours).
- Store. Keep refrigerated for up to 48 hours.
- Cook. Add the toppings (if needed) and cook in an air fryer that has been preheated to 350ºF (177ºC) for 15-20 minutes, or until heated through.
Freezing
- Assemble the twice-baked potatoes.
- Place the assembled loaded potatoes on a baking sheet and place them in the freezer.
- Once frozen solid, transfer to an airtight container or freezer bag.
- Freezer for up to 2 months.
- To bake, thaw the desired amount of potatoes overnight in the refrigerator.
- Cook in an air fryer preheated to 350ºF (177ºC) for 15-20 minutes, or until heated through.
Expert Tips
- The best type of potato to use. Russet potatoes are the best type of potato to use for twice-baked potatoes because they are large, fluffy, and have a high starch content, which helps them hold their shape.
- Scooping the centers out. Once the potatoes are baked and slightly cool, I usually use a spoon or ice cream scoop to scoop out the flesh. When you do, be careful not to break the shells and leave about ¼" of the potato insides in the shell.
- Work in batches. If you can't comfortably fit all of the potato halves into your air fryer work in batches of 2-3 halves.
Substitutions
With sweet potatoes: You can swap the russet potatoes for sweet potatoes, but you may want to play around with the seasonings and toppings to be more complementary to sweet potatoes (like salsa, black beans, pulled pork, etc.).
With cream cheese: Swap the sour cream for 4 ounces of softened cream cheese + ½ cup of heavy cream.
Vegan/Dairy-free: Swap the sour cream for your favorite Vegan sour cream, the cheese for dairy-free cheese, the butter for a plant-based spread, and omit the bacon bits (or use an imitation bacon bit).
Recipe FAQ's
Yes, you can make twice-baked potatoes without cheese. Simply omit the cheese from the mashed potato mixture. You can substitute the cheese with vegan or dairy-free cheese if preferred.
Since this side dish is so versatile, it can be served with virtually any main dish. Chicken, beef, pork, turkey, sausage, and even meatless mains all pair well with loaded potatoes.
Popular toppings include bacon pieces, chives, a dollop of sour cream, salsa, guacamole, and barbecue sauce. You can also add cooked veggies like broccoli, cauliflower, and spinach.
More Easy Side Dish Recipes
If you loved this recipe for Twice Baked Potatoes in the Air Fryer, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Air Fryer Twice Baked Potatoes
Ingredients
- 3 medium russet potatoes
- 1-2 tablespoons olive oil
- Kosher salt to taste
- 2 tablespoons butter softened
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups shredded cheddar cheese divided
- 1 cup sour cream
- 2 slices bacon cooked and crumbled (or 6 tablespoons bacon bits)
- Chopped green onions for garnish (optional)
Instructions
- Wash, then dry the whole potatoes with a paper towel. Brush each potato with olive oil and sprinkle with salt. Poke each potato several times with the tines of a fork.
- Preheat your air fryer to 400ºF (204°C) for at least 3 minutes, or according to the manufacturer's instructions.
- Place the potatoes in the air fryer basket and cook for 30 minutes, flipping them halfway through. You can check the potatoes for doneness by piercing them with a toothpick or a fork; they should be tender when fully cooked.
- Let the cooked potatoes cool for about 10 minutes, or until they are easy to handle.
- With a sharp knife, cut each potato in half lengthwise and carefully scoop out most of the potato flesh, leaving a thin layer to keep the skin intact.
- In a large bowl, mash the scooped potato insides using an electric mixer, hand mixer, or a potato masher.
- Add the softened butter, pepper, garlic powder, onion powder, 1 ½ cups of cheddar cheese, and sour cream. Mix all the ingredients into the mashed potatoes until smooth.
- Fill the potato shells with the mashed potato mixture and sprinkle the remaining ½ cup of cheddar cheese and bacon bits evenly over the 6 potato halves.
- Place the stuffed potatoes back in the air fryer basket and cook them for 5-7 minutes, or until the cheese is melted and they are heated through.
- Serve this perfect side dish hot and garnished with green onions.
Notes
Nutrition
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