Introduction

Air fryer twice baked potatoes are a delicious twist on a classic comfort food. Crispy on the outside and creamy on the inside, they are easy to prepare and perfect as a side dish or a hearty snack. This recipe uses your air fryer to get perfect results quickly and with less fuss.

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 cheese (divided)
1 teaspoon garlic powder
2 green onions (thinly sliced, plus more for garnish)
Freshly ground black pepper

Instructions

Step 1: Wash, scrub, and pat dry the potatoes with paper towels.
Step 2: Poke the potatoes all over with a fork, then rub them with olive oil and sprinkle with kosher salt.
Step 3: Arrange the potatoes in the basket of the air fryer and cook at 400°F for 40 minutes.
Step 4: Remove the potatoes and place them on a large baking sheet to cool until they are easy to handle.
Step 5: Cut each potato lengthwise and carefully scoop out the inside, leaving a ½-inch border around the skin.
Step 6: Place the scooped potato flesh into a large bowl and add softened butter, cream, sour cream, and cream cheese. Mix until mostly smooth, keeping 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 well combined.
Step 8: Fill the potato skins with the mixture and place them back into the air fryer basket.
Step 9: Top each filled potato with the remaining 1 cup of shredded Cheddar cheese.
Step 10: Cook at 400°F for 4-5 minutes until the cheese is melted and bubbly.
Step 11: Garnish with additional sliced green onions before serving.

Tips & Variations

For extra flavor, add cooked and crumbled bacon or a sprinkle of smoked paprika to the potato mixture.
Swap Cheddar for Gruyère or Monterey Jack for a different cheese profile.
Use Greek yogurt instead of sour cream for a tangier, healthier option.
Make it vegetarian by omitting meat additions, or add cooked sausage for a heartier dish.
If your air fryer basket is small, cook the potatoes in batches to ensure even cooking.

Storage

Store leftover twice baked potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the air fryer or oven at 350°F until heated through and the cheese is melted again, about 5-7 minutes. Avoid microwaving to keep the crispy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare twice baked potatoes ahead of time?

Yes, you can prepare the potato filling and scoop the skins a day in advance. Keep them refrigerated separately and assemble before cooking for best texture.

What size air fryer do I need for this recipe?

A medium to large air fryer with at least 5 to 6 quarts capacity will fit all six potatoes comfortably. Smaller air fryers may require cooking in batches.

Air Fryer Twice Baked Potatoes Recipe

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4.7 from 140 reviews

These Air Fryer Twice Baked Potatoes are a delicious and easy twist on a classic comfort food favorite. Crispy-skinned russet potatoes are cooked in the air fryer until tender, then scooped out and mixed with buttery cream, sour cream, cream cheese, and cheddar cheese. The mixture is stuffed back into the potato skins and air fried again until golden and melty. Perfectly creamy inside with a crispy skin, this recipe is an effortless way to enjoy rich, cheesy twice baked potatoes in less time making use of your air fryer.

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

Ingredients

Scale

Potatoes

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

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, to taste

Instructions

Wash and prep potatoes. Wash, scrub, and pat dry the russet potatoes thoroughly with paper towels to remove any dirt.
Prepare potatoes for cooking. Poke the potatoes all over with a fork to allow steam to escape. Rub them evenly with extra-virgin olive oil and sprinkle generously with kosher salt for seasoning the skin.
Air fry the potatoes. Arrange the potatoes in the air fryer basket in a single layer. Cook at 400°F for 40 minutes, or until the potatoes are tender and cooked through when pierced with a fork.
Cool the potatoes. Remove the potatoes and place them on a large baking sheet. Allow them to cool until they are safe to handle, about 10 to 15 minutes.
Cut and scoop. Slice each potato lengthwise, then carefully scoop out the flesh, leaving about a ½-inch border of potato in the skin to keep it sturdy.
Mix the filling. Place the scooped potato flesh into a large mixing bowl. Add softened butter, cream, sour cream, cream cheese, garlic powder, and half of the shredded cheddar cheese along with the green onions. Mix until mostly smooth with some small lumps remaining for texture. Season with salt and freshly ground black pepper to taste.
Stuff the potatoes. Spoon the cheesy potato mixture back into the potato skins, distributing evenly.
Top with cheese. Sprinkle the remaining shredded cheddar cheese evenly over the filled potatoes for a melty, golden topping.
Final air fry. Place the stuffed potatoes back in the air fryer basket. Cook at 400°F for 4 to 5 minutes, or until the cheese is fully melted and bubbly.
Garnish and serve. Remove from the air fryer and garnish with additional sliced green onions. Serve warm as a flavorful side dish or hearty snack.

Notes

You can customize the filling by adding cooked bacon bits or chopped chives for extra flavor.
For a lighter version, substitute sour cream with Greek yogurt and use reduced-fat cheese.
Be careful not to overfill the potato skins as the filling expands slightly when heated.
Use a fork to test doneness of potatoes before scooping; they should be very tender.
Potatoes cool faster on a baking sheet if spread out evenly.
Cooking times may vary slightly depending on the size of potatoes and model of air fryer.

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