Introduction

Air Fryer Twice Baked Potatoes are a delicious twist on a classic comfort food. Crispy on the outside and loaded with a creamy, cheesy filling, they make a perfect side dish or snack. With an air fryer, you get a faster, fuss-free way to enjoy this hearty treat.

Air Fryer Twice Baked Potatoes Recipe - Recipe Image

Ingredients

6 large russet potatoes (scrubbed clean)
2 tablespoons extra-virgin olive oil
Kosher salt
1/2 cup butter (softened)
1/2 cup cream
1/2 cup sour cream
1/2 cup cream cheese
2 cups shredded Cheddar (divided)
1 teaspoon garlic powder
2 green onions (thinly sliced, plus more for garnish)
Freshly ground black pepper

Instructions

Step 1: Wash and scrub the potatoes thoroughly, then pat them dry with paper towels.
Step 2: Poke the potatoes all over with a fork to allow steam to escape. Rub each potato with olive oil and sprinkle with kosher salt.
Step 3: Arrange the potatoes in the air fryer basket and cook at 400°F (200°C) for 40 minutes, until the skins are crispy and the potatoes are tender.
Step 4: Remove the potatoes and place them on a baking sheet to cool until they can be handled safely.
Step 5: Slice each potato lengthwise and scoop out the insides, leaving about a ½ inch border intact to hold their shape.
Step 6: In a large bowl, combine the scooped potato with softened butter, cream, sour cream, and cream cheese. Mix until mostly smooth, leaving some small chunks for texture.
Step 7: Stir in 1 cup of shredded Cheddar, green onions, garlic powder, salt, and freshly ground black pepper until evenly combined.
Step 8: Spoon the filling back into the potato skins and place them back in the air fryer basket.
Step 9: Top each filled potato with the remaining 1 cup of shredded Cheddar cheese.
Step 10: Cook in the air fryer at 400°F (200°C) for 4-5 minutes, or until the cheese is melted and bubbly.
Step 11: Remove from the air fryer and garnish with additional sliced green onions before serving.

Tips & Variations

For extra flavor, add cooked bacon bits or chopped chives to the potato filling.
Swap Cheddar for your favorite cheese like Monterey Jack or Gouda for a different twist.
If you prefer a smoother filling, mash the potato mixture thoroughly before adding cheese and onions.
Use Greek yogurt instead of sour cream for a tangier, lighter filling.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F (175°C) for about 5-7 minutes to revive the crispy skin and warm filling. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these potatoes ahead of time?

Yes, you can prepare the filling and stuff the potato skins a few hours in advance. Keep them refrigerated until ready to air fry and melt the cheese.

What size air fryer basket do I need?

A standard 5 to 6-quart air fryer basket works well for this recipe, allowing enough space to fit all six stuffed potatoes in a single layer without overcrowding for even cooking.

Air Fryer Twice Baked Potatoes Recipe

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4.6 from 126 reviews

These Air Fryer Twice Baked Potatoes are a delicious, creamy, and cheesy side dish made with fluffy russet potatoes filled with a flavorful mixture of butter, cream, sour cream, cream cheese, cheddar, and green onions. The air fryer gives the potatoes a crispy skin and perfectly melted cheese topping in less time than traditional oven baking.

Author: zara
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Side Dish
Method: Air Frying
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Potatoes and Seasoning

6 large russet potatoes (scrubbed clean)
2 tablespoons extra-virgin olive oil
Kosher salt

Filling

1/2 cup butter (softened)
1/2 cup cream
1/2 cup sour cream
1/2 cup cream cheese
2 cups shredded Cheddar cheese (divided)
1 teaspoon garlic powder
2 green onions (thinly sliced, plus more for garnish)
Freshly ground black pepper

Instructions

Wash the potatoes: Thoroughly wash, scrub, and pat dry the russet potatoes with paper towels to remove any dirt.
Prepare and season: Poke several holes all over each potato with a fork. Rub the potatoes evenly with extra-virgin olive oil and sprinkle generously with kosher salt.
Air fry the potatoes: Place the seasoned potatoes in the air fryer basket in a single layer. Cook at 400°F for 40 minutes until the skins are crisp and the potatoes are tender when pierced.
Cool the potatoes: Remove the potatoes from the air fryer and transfer them to a large baking sheet. Allow them to cool until they can be handled safely.
Prepare the filling: Cut each potato lengthwise and carefully scoop out the flesh, leaving about a ½ inch border of potato intact to hold the shape.
Mix the potato flesh: Place the scooped-out insides in a large bowl. Add softened butter, cream, sour cream, and cream cheese, mixing until mostly smooth but still slightly chunky for texture.
Add cheese and seasoning: Stir in 1 cup of shredded cheddar, thinly sliced green onions, garlic powder, salt, and freshly ground black pepper until well combined.
Stuff the potatoes: Spoon the creamy mixture back into the potato shells, filling them generously.
Top with cheese: Sprinkle the remaining 1 cup of shredded cheddar evenly over the filled potatoes.
Final air fry: Return the stuffed potatoes to the air fryer basket, and cook at 400°F for 4-5 minutes until the cheese is fully melted and bubbly.
Garnish and serve: Remove from the air fryer, garnish with additional sliced green onions, and serve warm.

Notes

Russet potatoes are ideal for baking due to their fluffy interior.
Make sure potatoes are completely cool before scooping to avoid breaking the skins.
You can substitute cheddar cheese with your favorite melting cheese like Monterey Jack or mozzarella.
Adjust the seasoning according to taste; adding paprika or cooked bacon bits makes great variations.
If your air fryer basket is small, cook the potatoes in batches to ensure even cooking.

Keywords: twice baked potatoes, air fryer, cheesy potatoes, side dish, easy potato recipe, creamy potatoes, comfort food