As someone who loves both cooking and making things as easy as possible, the air fryer is one of my go-to kitchen gadgets. It’s like a magic box that makes cooking faster and more fun, without compromising on taste. One of my absolute favorite recipes to make in the air fryer is twice-baked potatoes. They come out crispy on the outside, creamy on the inside, and packed with flavor. Plus, the process is simple, and it’s the perfect way to transform a humble potato into a comforting, satisfying meal.
Twice-baked potatoes are versatile, too. You can customize them with your favorite toppings, from crispy bacon and melted cheese to tangy sour cream and fresh chives. They’re great as a side dish for a family dinner, or you can even enjoy them as a main course for lunch or dinner. Whether you’re serving them at a holiday feast or whipping them up for a weeknight meal, air fryer twice-baked potatoes will quickly become a favorite.
What You Need To Make This Recipe
Russet Potatoes: These are the best potatoes to use for twice-baked potatoes because of their fluffy interior and thick skin, which crisps up beautifully in the air fryer. The starchy nature of Russet potatoes also makes them perfect for holding up all the delicious fillings you’ll add.
Olive Oil: A little bit of olive oil goes a long way in making the potatoes crisp up on the outside while keeping them tender inside. It adds a bit of richness and helps the seasoning adhere to the skin.
Salt: Salt is a must when it comes to baked potatoes—it brings out the natural flavor of the potato and enhances all the other ingredients. A good sprinkle of salt on the skin before air frying is key.
Butter: Butter gives the filling of the twice-baked potatoes that creamy, rich texture. It also adds flavor that blends perfectly with the other ingredients.
Sour Cream: Sour cream provides tanginess and creaminess, which balances out the richness of the butter. It gives the potato filling that luscious texture that makes each bite melt in your mouth.
Shredded Cheese: Cheddar cheese is a classic choice for twice-baked potatoes. It melts wonderfully into the potato filling and adds an irresistible cheesy flavor. You can also experiment with different cheeses like mozzarella or Parmesan for extra depth of flavor.
Bacon: Crispy bacon crumbles add a savory, smoky flavor that perfectly complements the creaminess of the potatoes. It’s a simple addition that takes the flavor to the next level.
Chives: Fresh chives are the finishing touch on twice-baked potatoes, offering a mild onion flavor and a pop of green color. They give the dish a fresh, vibrant taste that balances out the richness of the other ingredients.
Ingredients list
- 4 medium-sized Russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt (plus extra for seasoning)
- 4 tablespoons butter
- ½ cup sour cream
- 1 ½ cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2 tablespoons fresh chives, chopped
How to Make Air Fryer Twice Baked Potatoes
Step 1: Prep the Potatoes
Start by thoroughly washing the potatoes to remove any dirt from the skin. Pat them dry with a towel, then prick each potato a few times with a fork. Rub each potato with olive oil and sprinkle with salt to ensure they’ll get nice and crispy in the air fryer.
Step 2: Air Fry the Potatoes
Place the prepared potatoes in the air fryer basket. Set the air fryer to 400°F (200°C) and cook the potatoes for about 35-40 minutes, flipping them halfway through the cooking time. The potatoes should be fork-tender when done.
Step 3: Scoop Out the Flesh
Once the potatoes are cool enough to handle, carefully cut them in half lengthwise. Use a spoon to scoop out the flesh, leaving about ¼ inch of potato on the skin to maintain its structure.
Step 4: Make the Filling
In a bowl, mash the scooped-out potato flesh with butter, sour cream, and a pinch of salt. Stir in the shredded cheese, crumbled bacon, and chives, mixing everything together until smooth and well combined.
Step 5: Stuff the Potatoes
Spoon the filling back into the potato skins, packing it in tightly. Sprinkle the remaining cheese on top for that cheesy, melty finish.
Step 6: Air Fry Again
Return the stuffed potatoes to the air fryer basket and cook for an additional 5-7 minutes at 375°F (190°C) until the tops are golden and the cheese is melted.
Step 7: Serve and Enjoy
Once your air fryer twice-baked potatoes are done, remove them from the basket and sprinkle with extra chives or bacon if desired. Serve them hot, and enjoy the creamy, cheesy goodness!
Tips for Making this Recipe
- If you prefer extra crispy skin, you can brush the potato skins with a little more olive oil before air frying.
- For an added kick, sprinkle some paprika or garlic powder on the potato filling before air frying the second time.
- If you don’t have an air fryer, you can bake the potatoes in a regular oven at 400°F (200°C) for about 45-50 minutes instead.
- These potatoes can be made ahead of time! Simply prepare the filling and stuff the potatoes, then refrigerate them until you’re ready to air fry them again.
- Customize the filling by adding other toppings like sautéed mushrooms, diced onions, or even a bit of ranch dressing for extra flavor.
FAQs
Can I use other types of potatoes for this recipe?
While Russet potatoes are ideal for this recipe, you can use Yukon Gold or any other type of potato. Just keep in mind that the texture and crispiness may vary slightly.
Can I make these ahead of time?
Yes! You can prep the potatoes ahead of time and store them in the fridge until you’re ready to cook them. When ready to serve, air fry them for a few extra minutes to heat through and crisp up the skin.
How do I store leftovers?
Leftover twice-baked potatoes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the air fryer at 375°F (190°C) for about 5-7 minutes until they’re warmed through.
Can I freeze twice-baked potatoes?
Yes! Once the potatoes are stuffed, you can wrap them in plastic wrap and foil, then freeze for up to 3 months. When you’re ready to enjoy, bake them directly from the freezer in the air fryer for 20-25 minutes at 375°F (190°C).