Craving a side dish that’s warm, cheesy, and perfectly crispy? These Air Fryer Twice Baked Potatoes check all the boxes. With fluffy, seasoned mashed potato filling, golden-baked skins, and melty cheese on top, this recipe delivers indulgent comfort food made faster and easier with the air fryer. Whether served as a savory side or a light meal on its own, this dish is a crowd-pleasing favorite.
Why You’ll Love Air Fryer Twice Baked Potatoes
- ⏱️ Faster than oven baking
- 🔥 Crispy skin with a rich, creamy interior
- 🧀 Easy to customize with your favorite toppings
- 🍽️ Perfect for meal prep, potlucks, or everyday dinners
- 🧼 Minimal cleanup, maximum flavor
Ingredients You’ll Need
You only need a handful of pantry and fridge staples to make these twice baked potatoes in your air fryer:
- 2 large russet potatoes
- 1 tablespoon olive oil
- ½ cup sour cream
- ¼ cup milk
- 2 tablespoons butter
- ½ cup shredded cheddar cheese (plus more for topping)
- 2 tablespoons chopped green onions
- Salt and pepper, to taste
- Optional add-ins: crumbled bacon, garlic powder, chopped chives
How to Make Air Fryer Twice Baked Potatoes
1. Cook the Potatoes
Scrub and dry the russet potatoes. Rub them with olive oil and place in the air fryer at 400°F (200°C). Cook for 35–40 minutes, or until fork-tender. Remove and let cool slightly.
2. Slice and Scoop
Once cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving a thin layer of potato to keep the skin intact.
3. Make the Filling
To the bowl of scooped-out potato, add sour cream, milk, butter, cheddar cheese, green onions, salt, and pepper. Mash and mix until smooth and creamy.
4. Stuff the Skins
Spoon the mashed mixture back into the hollowed-out potato skins. Sprinkle the tops with extra shredded cheese.
5. Air Fry Again
Return the stuffed potatoes to the air fryer. Cook at 375°F (190°C) for 5–8 minutes, until the cheese is melted and golden brown.
6. Serve
Top with more green onions, crumbled bacon, or a dollop of sour cream if desired. Serve hot as a side dish or a light, satisfying main course.
Delicious Variations
- 🥓 Loaded Twice Baked: Add bacon, chives, and extra cheese
- 🌶️ Buffalo Chicken Style: Mix in shredded chicken and buffalo sauce
- 🥦 Vegetarian: Add sautéed spinach or steamed broccoli
- 🌮 Mexican-Inspired: Season with taco spices, black beans, and pepper jack cheese
- 💡 Lightened-Up: Use plain Greek yogurt and low-fat cheese instead of sour cream and full-fat cheddar
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Wrap each cooled stuffed potato in foil, place in a freezer-safe bag, and freeze for up to 2 months.
Reheat:
- Air Fryer: 350°F for 5–8 minutes
- Microwave: 2–3 minutes
- Add a splash of milk or extra cheese to refresh the filling if needed.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Assemble the stuffed potatoes and refrigerate. Reheat in the air fryer just before serving.
Do I need to poke holes before air frying?
Not required in an air fryer, but it won’t hurt either.
Can I use a different type of potato?
Russet potatoes are ideal, but Yukon Gold works for a creamier result.
How can I get extra crispy skins?
Air fry the empty potato skins for 2–3 minutes before filling them.
What’s the best cheese to use?
Cheddar is classic, but Monterey Jack, mozzarella, or even blue cheese can add a fun twist.
Are these gluten-free?
Yes! As long as your mix-ins are gluten-free, this recipe is naturally gluten-free.
Can I bake these instead of air frying?
Absolutely. Bake at 400°F (200°C) for 45–60 minutes, then follow the same filling and rebaking steps in the oven.
More Delicious Side Dish Recipes You’ll Love
Conclusion
Air Fryer Twice Baked Potatoes are everything you want in a side dish: crispy on the outside, creamy on the inside, and packed with customizable flavor. They’re simple to prepare, endlessly adaptable, and always a hit at the dinner table. Whether you’re cooking for family or entertaining guests, this is one recipe you’ll keep coming back to.
Air Fryer Twice Baked Potatoes
Ingredients
- 2 large russet potatoes
- 1 tablespoon olive oil
- ½ cup sour cream
- ¼ cup milk
- 2 tablespoons butter
- ½ cup shredded cheddar cheese plus more for topping
- 2 tablespoons chopped green onions
- Salt and pepper to taste
- Optional add-ins: crumbled bacon garlic powder, chopped chives
Instructions
- Cook the Potatoes: Scrub and dry the russet potatoes. Rub them with olive oil and place in the air fryer at 400°F (200°C). Cook for 35–40 minutes, or until fork-tender. Remove and let cool slightly.
- Slice and Scoop: Once cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving a thin layer of potato to keep the skin intact.
- Make the Filling: To the bowl of scooped-out potato, add sour cream, milk, butter, cheddar cheese, green onions, salt, and pepper. Mash and mix until smooth and creamy.
- Stuff the Skins: Spoon the mashed mixture back into the hollowed-out potato skins. Sprinkle the tops with extra shredded cheese.
- Air Fry Again: Return the stuffed potatoes to the air fryer. Cook at 375°F (190°C) for 5–8 minutes, until the cheese is melted and golden brown.
- Serve: Top with more green onions, crumbled bacon, or a dollop of sour cream if desired. Serve hot as a side dish or a light, satisfying main course.
Notes
- For a vegetarian version, omit the bacon and add steamed broccoli or sautéed mushrooms.
- Can be prepped ahead and reheated in the air fryer before serving.
- Use Greek yogurt instead of sour cream for a lighter option.
Did you Like This Recipe? Please Rate and Comment Below!
