There’s something incredibly comforting about stuffed potatoes—the crispy skins, the creamy, cheesy filling, and the endless ways to make them your own. I’ve been making these Air Fryer Twice Baked Stuffed Potatoes on repeat lately, and they always disappear the minute they hit the table. They’re cozy, satisfying, and surprisingly easy to pull together with ingredients I usually already have at home. And let’s not forget: using the air fryer keeps the kitchen cool and speeds up the process big time.
I started making this version when I wanted that classic twice-baked flavor without turning on the oven for an hour. The air fryer makes the potato skins wonderfully crisp while the inside stays rich and velvety. You can keep them classic or jazz them up with bacon, green onions, or extra cheese. They’re perfect for dinner parties, holidays, or even meal prep. Honestly, they might just be my new favorite side dish (or sneaky main!).
What You Need To Make This Recipe
Russet Potatoes: These are the best choice because of their sturdy skins and fluffy interior. When baked, they crisp up beautifully in the air fryer while the inside becomes soft and mashable—ideal for holding all that cheesy goodness.
Butter: Adds creaminess and a rich flavor to the filling. Make sure it’s softened or melted slightly so it blends smoothly with the scooped-out potato.
Sour Cream: This brings a tangy, velvety texture to the filling and helps keep it moist without making it runny. Greek yogurt works as a substitute if you want a lighter option.
Cheddar Cheese: A sharp cheddar gives you that classic melty, savory bite. Feel free to mix in other cheeses too—mozzarella, pepper jack, or smoked gouda all work beautifully.
Milk: A splash helps loosen up the mashed potato mixture to the perfect consistency. Whole milk gives it richness, but 2% or even cream can be used depending on what you have.
Garlic Powder: This adds a subtle savory flavor that balances the creaminess of the other ingredients. Fresh garlic can be too sharp, but garlic powder blends in perfectly.
Salt and Pepper: Simple, essential seasonings to bring everything together. I like to taste the filling and adjust as needed—potatoes can soak up more salt than you think.
Chopped Chives or Green Onions: These add a fresh pop and just a hint of onion flavor to brighten each bite. Optional, but highly recommended for that finishing touch.
Ingredients List
- 4 medium Russet potatoes, scrubbed and dried
- 2 tablespoons butter, softened
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese, plus more for topping
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons chopped chives or green onions (optional)
How to Make Air Fryer Twice Baked Stuffed Potatoes
Step 1: Cook the Potatoes
Preheat your air fryer to 400°F. Place the scrubbed and dried russet potatoes directly in the basket. Air fry for 35–40 minutes, turning them halfway through, until they’re fork-tender and the skins are crisp.
Step 2: Scoop and Mash
Let the cooked potatoes cool slightly until they’re safe to handle. Slice each potato in half lengthwise, then carefully scoop out the insides, leaving a thin shell so they keep their shape. Place the scooped potato in a bowl.
Step 3: Mix the Filling
To the bowl of potato flesh, add the butter, sour cream, milk, shredded cheddar, garlic powder, and a good pinch of salt and pepper. Mash until creamy and well combined. Taste and adjust seasoning as needed.
Step 4: Refill the Shells
Spoon the filling back into each potato shell, slightly mounding it on top. Sprinkle extra cheese over the top of each stuffed potato for a golden, melty finish.
Step 5: Air Fry Again
Return the stuffed potatoes to the air fryer basket. Cook at 375°F for 6–8 minutes, or until the tops are golden brown and the cheese is melted and bubbling.
Step 6: Garnish and Serve
Remove from the air fryer and let cool for a couple of minutes. Sprinkle with chopped chives or green onions if desired. Serve warm!
Tips for Making This Recipe
- Choose similar-sized potatoes so they cook evenly in the air fryer.
- Don’t scoop too deep—leave a little bit of potato attached to the skin to help them hold their shape.
- Make ahead tip: Prepare and stuff the potatoes in advance, then just air fry to reheat and brown before serving.
- Add-ins welcome! Crumbled bacon, caramelized onions, or even jalapeños can be stirred into the filling for extra flavor.
- For extra crisp skins, brush the outside with a bit of oil before the second air fry.
FAQs
Can I use a different type of potato?
Russets are best for twice-baked potatoes because of their fluffy texture and sturdy skins. Other types may not hold their shape as well.
Do I need to preheat the air fryer?
Yes! Preheating ensures the potatoes start cooking immediately, giving you that perfectly crisp exterior.
How long do leftovers last?
Stored in an airtight container in the fridge, they’ll last 3–4 days. Reheat in the air fryer or oven to keep the outside crispy.
Can I freeze these?
Absolutely. Freeze them after stuffing but before the second air fry. Reheat from frozen at 375°F until warmed through and crispy on top.
What can I serve with these potatoes?
They go great with grilled chicken, steak, or a fresh salad. You can even make them the main dish by adding protein like bacon or shredded rotisserie chicken to the filling.