Air Fryer Twice Baked Potatoes
Air Fryer Twice Baked Potatoes make an easy side dish for just about any meal. Featuring crispy potato skins, a fluffy potato mixture with sour cream, cheddar cheese, and seasonings, this is a delicious recipe that’s ready in no time!
Air Fryer Twice Baked Potatoes
There is no shortage of air fryer recipes around here.
From these are fryer fried pickles to air fryer French bread pizza and air fryer chicken strips, I just love how versatile this appliance is.
And now I’m adding these twice-baked potatoes to the list. After all, easy recipes are what I’m all about!
These really are the best potatoes, loaded with melty cheese, bacon bits, and green onions. You can use your favorite toppings to create the ultimate potato.
The inside of the potatoes are almost like creamy mashed potatoes, but with cheese, sour cream, bacon, and savory seasonings.
The potato shells are coated with olive oil, which bakes up crisp and flavorful, much like potato skins that you would find at your favorite restaurant.
Baked until golden brown, with a soft and flavorful potato flesh, this simple side is perfect for when you want a fancy dinner. It’s restaurant quality, but in the ease of your own kitchen.
And have I mentioned how simple these are?
The air fryer makes the cooking time faster, which requires less time that you would need to bake these in the oven. Plus, you don’t have to heat up your entire kitchen or occupy the oven.
Creamy, cheesy, fluffy and all-around delicious, I guarantee everyone will love this quick side dish!
Ingredients in Air Fryer Twice Baked Potato Recipe:
- Russet potatoes
- Olive oil
- Sour cream
- Unsalted butter
- Salt and black pepper
- Seasonings: garlic powder, dried chives, dried dill
- Shredded cheddar cheese
- Bacon
- Green onions
How to Make Loaded Baked Potato:
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Scrub and dry potatoes. Drizzle olive oil over potatoes and use a pastry brush to brush oil over each potato, covering completely. Season with salt and pepper. Using a fork, poke the potatoes three times on each side.
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Preheat air fryer (if your model has this version). Place potatoes into the air fryer and cook at 390℉ for 35-40 minutes, or until a knife pierces through them easily.
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Remove potatoes from the air fryer and slice in half the long way. Let cool for 10-15 minutes.
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Once cooled, scoop out the inside of the potato with a spoon and place into a large mixing bowl. Be sure to leave ½ inch border of potato along the skin.
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Add sour cream, butter, salt, pepper, garlic powder, chives, and dill to the bowl with the potatoes. Mix together until light and fluffy, adding more sour cream, if needed.
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Add one cup of cheddar cheese and one cup of chopped bacon to potato mixture and stir well.
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Fill each potato skin with potato mixture. Top with remaining 3 tablespoons of shredded cheese. Place potatoes back into the air fryer and cook at 350℉ for 12-15 minutes, or until filling is warmed through and cheese is melted and bubbly.
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Remove potatoes from air fryer and top with remaining chopped bacon and green onions. Serve immediately.
How to Store:
You can store leftover potatoes in an airtight container in the refrigerator for up to four days.
How to Reheat:
To reheat in the microwave: cook for 2-3 minutes, or until warmed through.
To reheat in the air fryer: cook at 350℉ for 10-12 minutes, or until warmed through.
Can I Make These Ahead of Time?
Yes! You can make the filling up to two days in advance and then cook in the air fryer when ready to serve.
Can I Freeze This Twice-Baked Potato Recipe?
You can! Let the potatoes cool to room temperature and then place in a freezer-safe container. Freeze for up to two months. When ready to serve, let thaw in the refrigerator and then reheat in the microwave or air fryer.
What Kind of Potatoes Should I Use?
I personally love using russet potatoes for these air fryer stuffed potatoes. However, Yukon Gold or other baking potatoes would work just as well.
What to Serve with Potatoes:
Most anything pairs nicely with this perfect side dish, but here are a few of my favorites:
- Steak
- Herb Crusted Salmon
- Slow Cooker Whole Chicken
- Creamy Lemon Chicken Pasta
- Air Fryer Chicken Breasts
- Slow Cooker French Dip Sandwiches
- Garlic Lemon Tilapia
Variations:
- Swap out the sour cream for plain Greek yogurt: this still yields creaminess, with a healthier twist.
- Switch up the seasonings: Ranch seasoning would be a delicious addition, along with rosemary or thyme.
- Add more cheese: shredded mozzarella or pepper jack would be a tasty addition.
- Make this into a main dish: top the potatoes with shredded chicken, ground beef, or pork for a hearty meal-in-one.
Looking for More Easy Side Dishes? I’ve Got You Covered!
- Butternut Squash Mac and Cheese
- Garlic Parmesan Potatoes
- Air Fryer Parmesan Green Beans
- Corn Souffle
- Creamy Mac and Cheese
- Baked Cheesy Cauliflower
Air Fryer Twice Baked Potatoes
Ingredients
- 2 medium russet potatoes
- 1 tablespoon olive oil
- ½ cup sour cream, (plus more for topping, if desired)
- 4 tablespoons unsalted butter, (softened)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried chives
- 1 teaspoon dried dill
- 1 cup + 3 tablespoons shredded cheddar cheese, (divided)
- 1 cup + 3 tablespoons cooked, chopped bacon, divided, (bacon bits can also be used)
- ½ cup green onions, sliced, (for topping, if desired)
Instructions
- Scrub and dry potatoes. Drizzle olive oil over potatoes and use a pastry brush to brush oil over each potato, covering completely. Season with salt and pepper. Using a fork, poke the potatoes three times on each side.
- Preheat air fryer (if your model has this version). Place potatoes into the air fryer and cook at 390℉ for 35-40 minutes, or until a knife pierces through them easily.
- Remove potatoes from the air fryer and slice in half the long way. Let cool for 10-15 minutes.
- Once cooled, scoop out the inside of the potato with a spoon and place into a bowl. Be sure to leave ½ inch border of potato along the skin.
- Add sour cream, butter, salt, pepper, garlic powder, chives, and dill to the bowl with the potatoes. Mix together until light and fluffy, adding more sour cream, if needed.
- Add one cup of cheddar cheese and one cup of chopped bacon to potato mixture and stir well.
- Fill each potato skin with potato mixture. Top with remaining 3 tablespoons of shredded cheese. Place potatoes back into the air fryer and cook at 350℉ for 12-15 minutes, or until filling is warmed through and cheese is melted and bubbly.
- Remove potatoes from air fryer and top with remaining chopped bacon and green onions. Serve immediately.
Notes
- Store leftover potatoes in an airtight container in the refrigerator for up to four days.
- To reheat potatoes, either warm in the microwave for 2-3 minutes or cook in the air fryer at 350℉ for 10-12 minutes, or until warmed through.
- See my tips and tricks for making these Air Fryer Twice Baked Potatoes above the recipe box.
