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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.

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

  1. Wash and prep potatoes. Wash, scrub, and pat dry the russet potatoes thoroughly with paper towels to remove any dirt.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Stuff the potatoes. Spoon the cheesy potato mixture back into the potato skins, distributing evenly.
  8. Top with cheese. Sprinkle the remaining shredded cheddar cheese evenly over the filled potatoes for a melty, golden topping.
  9. 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.
  10. 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.

Keywords: air fryer twice baked potatoes, twice baked potatoes recipe, air fryer potato recipes, cheesy potatoes, easy side dishes

Find it online: https://dinewithdylan.com/air-fryer-twice-baked-potatoes-recipe/