I’ve always loved a good comfort food dish that’s both indulgent and easy to make. Cheesy twice-baked potatoes have always been a go-to for me when I want something warm, filling, and satisfying. The golden, crispy skin from the air fryer paired with the creamy, cheesy filling makes every bite a little moment of happiness. It’s one of those recipes that feels like it takes effort but is actually surprisingly quick and simple.
What I adore about this recipe is that it’s versatile and customizable. You can add extra toppings like crispy bacon, fresh chives, or even a dollop of sour cream, making each batch unique. Plus, cooking them in the air fryer gives the skin a perfect crunch while keeping the inside fluffy and rich—something that traditional baking sometimes struggles to achieve. Once you make these, I promise they’ll become a staple in your weeknight dinner rotation.
What You Need To Make This Recipe
Russet Potatoes: These potatoes are ideal for baking because of their starchy interior. They give a fluffy, creamy texture when scooped and mixed with cheese and butter, making the filling light yet satisfying.
Cheddar Cheese: Sharp cheddar adds a rich, tangy flavor that melts beautifully into the potato mixture. It gives the dish that classic cheesy goodness that everyone loves.
Butter: Unsalted butter enhances the creamy texture of the potato filling and adds a subtle richness. It also helps the cheese blend smoothly with the mashed potato interior.
Sour Cream: This ingredient adds a tangy creaminess that balances the richness of the cheese and butter. It also keeps the potato filling light and fluffy.
Milk: A splash of milk makes the mashed potatoes silky and smooth. It ensures the filling isn’t too dry and helps achieve the perfect creamy consistency.
Green Onions: Fresh green onions add a mild onion flavor and a hint of color. They also contribute a slightly crisp texture that complements the softness of the potato filling.
Salt and Pepper: These basic seasonings enhance the natural flavors of the potatoes and cheese. Salt intensifies the savory notes while pepper adds a subtle kick.
Olive Oil or Cooking Spray: Used to coat the potato skins before air frying, this helps achieve a golden, crispy exterior that contrasts perfectly with the soft interior.
Ingredients List
- 4 medium russet potatoes
- 1 cup shredded cheddar cheese
- 3 tablespoons unsalted butter
- 1/2 cup sour cream
- 2-3 tablespoons milk
- 2 green onions, chopped
- Salt and pepper to taste
- Olive oil or cooking spray, for coating
How to Make Cheesy Twice-Baked Potatoes Air Fryer
Prepare the Potatoes
Wash and scrub your russet potatoes thoroughly. Pat them dry and lightly coat them with olive oil or cooking spray. Sprinkle with a pinch of salt for extra flavor.
Cook in the Air Fryer
Place the potatoes in the air fryer basket, ensuring they aren’t touching. Cook at 400°F (200°C) for 35-40 minutes, or until the skins are crispy and the potatoes are tender when pierced with a fork.
Scoop Out the Filling
Once cooked, let the potatoes cool slightly. Slice each potato in half lengthwise and scoop out most of the flesh, leaving a thin layer to maintain the skin structure.
Make the Filling
In a bowl, combine the scooped potato flesh, butter, sour cream, milk, salt, pepper, and half of the shredded cheddar cheese. Mix until smooth and creamy. Fold in chopped green onions for flavor and texture.
Refill the Potato Skins
Spoon the cheesy potato mixture back into the potato skins, mounding slightly. Sprinkle the remaining cheddar cheese on top for a bubbly, golden finish.
Air Fry Again
Return the filled potatoes to the air fryer. Cook at 375°F (190°C) for 8-10 minutes or until the cheese on top is melted and slightly golden.
Serve and Enjoy
Remove from the air fryer carefully, garnish with additional green onions if desired, and serve warm. These cheesy twice-baked potatoes are perfect as a side or even as a main dish for a cozy meal.
Tips for Making this Recipe
- Use medium-sized potatoes for even cooking; larger potatoes may need extra time.
- Don’t overfill the potato skins to prevent spilling during the second air fryer session.
- Experiment with different cheese blends like Monterey Jack or mozzarella for unique flavors.
- For extra crispiness, brush the potato skins lightly with olive oil before air frying.
- Let the potatoes cool slightly before scooping to avoid breaking the skins.
FAQs
Can I make these ahead of time?
Yes! You can prepare the filling and potatoes in advance and refrigerate. Air fry them just before serving for the best texture.
Can I freeze twice-baked potatoes?
Absolutely. Freeze after assembling but before the second air fryer step. Bake directly from frozen, adding a few extra minutes to cook.
Can I use a regular oven instead of an air fryer?
Yes, bake the potatoes at 400°F (200°C) for 45-50 minutes and then broil after refilling to melt the cheese.
Can I make this recipe vegan?
You can substitute butter with plant-based margarine, sour cream with a dairy-free version, and cheese with vegan cheese alternatives.