Air Fryer Twice Baked Potatoes Recipe
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.
- 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
Find it online: https://zarameals.com/air-fryer-twice-baked-potatoes-recipe/
