This twice baked potato recipe comes together in a snap in the air fryer. It’s the perfect side dish for any meal, from a holiday dinner to a busy weeknight dinner. I love how the potato skin gets so wonderfully crisp from the air fryer. They’re creamy, fluffy, and flavorful, so they’re always a big hit.
Made with simple ingredients, these cheesy potatoes are loaded with sour cream, cheddar cheese, bacon bits, and green onions. You won’t believe just how delicious they are! Want another tasty side dish? Try my crispy shallot green beans recipe, mashed cauliflower recipe, or cauliflower steaks recipe.
Key Ingredients You Need
- Potatoes — I recommend using russet potatoes as their thick skin provides a solid base to hold the filling. Potatoes with thin skin won’t hold up the filling well. Also, the starchy filling of russet potatoes makes for a wonderfully fluffy filling.
- Oil — The oil will crisp up the potato skins and add flavor to the potatoes.
- Sour cream — The sour cream adds a delicious tangy flavor to the filling. It also makes the filling more smooth, creamy, and rich.
- Milk — Milk adds flavor to the potato filling and helps make the filling smooth.
- Cheese — Adding cheddar cheese is not just delicious but helps hold the filling together.
How to Make Air Fryer Twice Baked Potato
Step 1: Wash the potatoes and poke them with holes all over with a fork.
Step 2: In a large bowl, toss the potatoes with some salt and olive oil.
Step 3: Place the potatoes into the basket of the air fryer and cook at 400 F for 35 to 40 minutes until they are fork-tender. Remove the potatoes from the basket and allow them to cool for a few minutes. Once cooled, cut each potato in half.
Step 4: Scoop most of the potatoes into a large mixing bowl. Set the potato skins aside.
Step 5: Add the sour cream, butter, milk, green onions, salt, pepper, and ¾ cup cheddar cheese into the bowl. Using a masher or fork, mash the potatoes until they are creamy in texture.
Step 6: Add the mashed potatoes back into each of the potato skins and top with the remaining cheddar cheese. Place the potatoes back into the air fryer basket and cook at 350 F for 2 minutes. Garnish with chopped bacon and chives.
Tips For This Recipe
- Instead of shredded cheddar cheese, you can use mozzarella cheese, swiss cheese, parmesan cheese, or Monterey Jack cheese.
- Feel free to add other add-ins to the potato filling, such as jalapeños, red pepper flakes, caramelized onions, garlic powder, paprika, onion powder, ranch dressing, and more! The sky’s the limit.
- Try to buy potatoes similar in size, so they cook evenly.
- Always give the potatoes a good scrub before you use them, as the skin is edible. Pat them dry before tossing them in oil, which will help the oil and seasoning stick better.
Frequently Asked Questions
If your filling is gummy instead of fluffy, you may have waited too long to mix your filling. To keep the filling fluffy, mix in the sour cream and cheese when the potatoes are still hot. You can also use a mixer instead of a potato masher to help aerate the filling.
Store leftover potatoes in an airtight container in the fridge for up to 4 days.
You sure can! Once they’ve cooled to room temperature, wrap your cooked potatoes tightly in plastic wrap and transfer them to a freezer-safe bag. Freeze for up to 3 months.
To reheat the potatoes, add them to the air fryer and air fry for 5 to 10 minutes at 350 F or until they’re warm throughout. You can add additional cheese and toppings if you desire.
Try making these potatoes with my parmesan crusted chicken, honey BBQ wings, cauliflower mac and cheese, air fryer whole chicken, and chicken tenders recipe.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Air Fryer Twice Baked Potato Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Air Fryer Twice Baked Potato
Ingredients
- 4 large russet potatoes washed
- 2 tbsp olive oil
- ½ cup sour cream
- 3 tbsp butter softened
- ½ cup milk
- 2 green onions sliced thin
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 cup cheddar cheese divided
Optional garnishes:
- chopped bacon
- chives
Instructions
- Wash the potatoes and poke them with holes all over with a fork.
- In a large bowl toss the potatoes with some salt and olive oil.
- Place the potatoes into the basket of the air fryer and cook at 400 F for 35 to 40 minutes, until they are fork tender.
- Remove the potatoes from the basket and allow to cool for a few minutes.
- Once cooled, cut each potato in half and scoop out the majority of the potatoes into a large mixing bowl. Set the potato skins aside.
- Add the sour cream, butter, milk, green onions, salt, pepper, and ¾ cup of cheddar cheese into the bowl. Using a masher or fork, mash the potatoes until they are creamy in texture. Add the mashed potatoes back into each potato skins and top with the remaining cheddar cheese. Place the potatoes back into the air fryer basket and cook at 350 F for an additional 2 minutes.
- Garnish with chopped bacon and chives.
Notes
- Instead of shredded cheddar cheese, you can use mozzarella cheese, swiss cheese, parmesan cheese, or Monterey Jack cheese.
- Feel free to add other add-ins to the potato filling, such as jalapeños, red pepper flakes, caramelized onions, garlic powder, paprika, onion powder, ranch dressing, and more! The sky’s the limit.Â
- Try to buy potatoes similar in size, so they cook evenly.Â
- Always give the potatoes a good scrub before you use them, as the skin is edible. Pat them dry before tossing them in oil, which will help the oil and seasoning stick better.
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