Air Fryer Twice Baked Potatoes
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.
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.