Air Fryer Twice Baked Potatoes
When I crave comforting potato dishes, I always make these Air Fryer Twice Baked Potatoes loaded with all the ingredients I love. They are crispy on the outside with melty cheese and fluffy mashed potatoes on the inside. I also love that using the air fryer cuts the cooking time in half compared to the oven, and it makes this recipe easy to customize with all of my family favorite toppings.
If I can cook meals or side dishes in half the time without turning on the oven that heats up my house and still achieve delicious flavors, sign me up for the air fryer! That is exactly what happened after I bought mine a couple of years ago, I use it all the time, not just during summer. Even now that it is winter, there are days when I simply do not have the time, and the air fryer makes my life easier for sure. I can cook entire meals like my air fryer bacon wrapped chicken drumsticks and even decadent desserts like my air fryer pears.
Table of contents
This easy air fryer recipe takes a regular boring baked potato and makes it into a dish you can serve on family reunions or simply enjoy as a snack at home. The best part is how fast it cooks in the air fryer, so you do not spend the whole day waiting for potatoes to bake in the oven. That’s a win, right? Using lots of cheese, bacon, butter, cream, and simple spices, I create a classic side dish to enjoy alongside a main dish.
Why you will love this recipe
- Quick dinner helper: I make these air fryer twice baked potatoes as a side dish or snack that cooks quickly for days I need to serve them to my hungry kids.
- Crispy and fluffy inside: I love how the potato skins get crispy while the inside stays fluffy and creamy. The mix of butter, cream, cheese, bacon, and spices makes the filling super satisfying.
- Family friendly flavors: I use simple ingredients my family already loves, like cheese and bacon. The perfect combo!
- Budget friendly comfort: I make this recipe with affordable potatoes and pantry basics like butter, cream, bacon, and spices. It is an easy way to serve a hearty side dish that tastes yummy without spending a lot.
What you will need
- Potatoes and oil: I use scrubbed russet potatoes with a light coating of olive oil to start this recipe.
- Creamy dairy mix: I mix butter, heavy cream, sour cream, and cream cheese for a rich filling. I use simple swaps like milk with butter or Greek yogurt when needed.
- Cheese and toppings: I add freshly shredded cheddar and chopped green onions for flavor and texture.
- Seasonings: I season everything with garlic powder, black pepper, and kosher salt.
How to make
1. Prep and cook potatoes: I preheat the air fryer to 400 degrees F for 5 minutes, then I dry the potatoes with a paper towel, poke them, rub them with oil, and sprinkle with salt. I cook the potatoes in small batches at 400 degrees F for 40 minutes, flipping a few times, then place them on a baking sheet until cool enough to handle.
2. Cut and mash filling: I cut a thin layer off the top of each potato lengthwise and scoop the insides into a mixing bowl. I add the butter and all the creams, mash until smooth, then stir in 1 cup of cheese and the green onions.
3. Fill: I fill each potato with the mashed mixture, sprinkle remaining cheddar on top, then air fry for 5 minutes until the cheese melts.
4. Garnish and serve: I top the potatoes with the remaining green onions and serve while warm.
Expert tip
Cool potatoes before filling
Even though it may seem insignificant, it is very important to let the cooked potatoes cool just enough to handle before scooping out the centers. This keeps the skins sturdy so they can hold the creamy filling and stay crisp during the final air fryer cook. Do not skip this!
More tips to consider:
- I coat the air fryer basket with olive oil or cooking spray to help prevent sticking.
- When I plan to eat the potato skins, I choose organic russet potatoes to limit unwanted chemicals.
- Russet potatoes work best for this recipe because they crisp well and mash smoothly.
- I always scrub the potatoes well and dry them before adding oil so the skins cook properly.
- I use cheddar cheese because it melts well and pairs perfectly with the creamy potato filling.
Recipe variations and add-ins:
- Bacon cheddar mix: I stir in about 1/2 cup cooked chopped bacon and add 1 extra 1/2 cup shredded cheddar to the filling. This version works well for family dinners when everyone wants something hearty.
- Garlic cream cheese: I add 4 ounces cream cheese and 1 teaspoon garlic powder to the mashed potatoes.
- Yogurt swap: I replace the sour cream with 1/2 cup Greek yogurt when I want a lighter option. The potatoes stay creamy with a mild tang.
- Three cheese blend: I mix 1/2 cup cheddar, 1/4 cup mozzarella, and 2 ounces cream cheese into the filling. The cheese melts together and makes the potatoes super rich.
- Green onion boost: I add 1 extra quarter cup chopped green onions to the filling and sprinkle more on top. Because why not?
Serving suggestions:
Planning birthday dinners or holiday meals is my jam, and these air fryer twice baked potatoes are always part of the menu. I serve them next to garlic brown sugar lamb ribs when we want something hearty, or alongside bacon wrapped meatloaf for a classic family style dinner that everyone recognizes.
On days when the table has a mix of dishes, I pair the potatoes with a beet salad freshness, or with one pan caramelized cabbage when I want something warm and simple. These combinations help me plan meals that work for both celebrations and regular family dinners, and I hope they inspire you too.
How to store leftovers:
- Store: I refrigerate leftovers in an airtight container for up to 3 days.
- Freeze: I let the potatoes cool to room temperature, then wrap each one in plastic wrap or aluminum foil before placing them in a freezer bag. They keep well in the freezer for up to 3 months.
- Thaw: I thaw the potatoes overnight in the refrigerator before reheating.
- Reheat: When ready to serve, I place them on a baking sheet and heat in the oven at 350 degrees F for about 15 to 20 minutes.
Frequently asked questions
I add a generous amount of filling to each potato shell, then I stop just short of the top so there is a little breathing room. When I overfill them, the mixture can spill as the cheese melts, and it makes the basket messy. Leaving that small space keeps everything contained and helps the filling heat through during the final air fryer cook.
I coat the potatoes with olive oil before cooking so the skins dry out and crisp in the air fryer. I also place the potatoes with space between them so hot air moves around each one and cooks the skins thoroughly.
I cook the potatoes in smaller groups so air can move freely around each one during cooking. When I overcrowd the air fryer, the skins stay softer and the cooking becomes uneven. Giving each potato its own space helps the skins cook properly and keeps the texture consistent from one potato to the next.
More easy air fryer recipes:
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Air Fryer Twice Baked Potatoes
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
- Wash, scrub and pat dry the potatoes with paper towels.
- Poke the potatoes all over with a fork, then rub them with oil and sprinkle with salt.
- Arrange the potatoes in the basket of the air fryer and cook at 400 degrees F for 40 minutes.
- After that, arrange on a large baking sheet, and let them cool until cool enough to handle.
- Cutting lengthwise, and scoop the inside out of each potato leaving a ½” border.
- Place the insides in a large bowl and add butter, milk, and sour cream. Mix until mostly smooth, but with some small chunks.
- Add 1 cup of cheese and green onions and stir until incorporated. Season with salt and pepper.
- Fill in the baked potatoes with potato mixture and place them in the basket of the air fryer.
- Top with the remaining cup of cheddar cheese.
- Cook at 400 degrees F until the cheese is melted, for 4-5 minutes.
- Garnish with more green onions before serving.
Video
Notes
Cool potatoes before filling
Even though it may seem insignificant, it is very important to let the cooked potatoes cool just enough to handle before scooping out the centers. This keeps the skins sturdy so they can hold the creamy filling and stay crisp during the final air fryer cook. Do not skip this!More tips to consider:
- I coat the air fryer basket with olive oil or cooking spray to help prevent sticking.
- When I plan to eat the potato skins, I choose organic russet potatoes to limit unwanted chemicals.
- Russet potatoes work best for this recipe because they crisp well and mash smoothly.
- I always scrub the potatoes well and dry them before adding oil so the skins cook properly.
- I use cheddar cheese because it melts well and pairs perfectly with the creamy potato filling.
Yummo! Now all I need is a big, fat steak. These are exactly what you’d find in a steak house!
I cannot wait to make these with so many meals. These look like a fantastic side dish!
These look outstanding!!
Can’t wait to give this a try!
These turned out great in the air fryer!