Air Fryer Twice Baked Potatoes

Air Fryer Twice Baked Potatoes are creamy, cheesy, and absolutely irresistible! With fluffy mashed potato filling, melted cheddar cheese, and crispy skins, these potatoes bring all the comfort of a classic steakhouse side dish right to your kitchen. They’re simple to make, endlessly customizable, and perfect for busy weeknights or Sunday dinners with the family.

Why You’ll Love This Recipe

• Restaurant-quality comfort food made right at home with just a few simple ingredients
• Crispy on the outside, fluffy and creamy on the inside – the perfect texture combination
• Easy to customize with your favorite toppings like bacon, chives, or even jalapeños
• Perfect for meal prep – make them ahead and reheat throughout the week
• No oven needed – the air fryer does all the work and cuts down on cooking time

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Ingredients You’ll Need

Main Ingredients:

• 4 large russet potatoes, washed (choose potatoes similar in size for even cooking)
• 2 tablespoons olive oil
• ½ cup sour cream (adds tang and creaminess)
• 3 tablespoons butter, softened (for that rich, velvety texture)
• ½ cup milk (whole milk works best for extra creaminess)
• 2 green onions, sliced thin (or use chives for a milder flavor)
• 1½ teaspoons salt
• 1 teaspoon black pepper
• 1 cup cheddar cheese, divided (sharp cheddar gives the best flavor!)

Optional Garnishes:

• Chopped bacon (because everything’s better with bacon)
• Fresh chives

Why These Ingredients Work

Russet potatoes are the secret to perfect twice baked potatoes. Their thick, sturdy skins create a natural bowl that holds all that delicious filling, and their starchy interior whips up light and fluffy every single time.

The combination of sour cream, butter, and milk creates that signature creamy texture we all crave, while the softened butter melts right into the hot potatoes for maximum richness. Sharp cheddar cheese adds both flavor and that gorgeous golden top when it melts.

Green onions bring a fresh, mild bite that balances out all the richness without overpowering the dish. The olive oil on the outside helps the potato skins crisp up beautifully in the air fryer, giving you that satisfying crunch with every bite.

Essential Tools and Equipment

• Air fryer
• Large bowl (for tossing potatoes)
• Large mixing bowl (for the filling)
• Fork (for poking holes in potatoes)
• Potato masher or fork (a hand mixer works too!)
• Sharp knife (for cutting potatoes in half)
• Spoon (for scooping out the filling)

Step-by-Step Instructions

Step 1: Prep the Potatoes

Wash your potatoes thoroughly under running water and scrub away any dirt. Pat them completely dry with a paper towel – this helps the oil and seasoning stick better. Use a fork to poke holes all over each potato, about 8 to 10 times per potato. This lets steam escape while they cook and prevents any potato explosions!

Step 2: Season the Potatoes

In a large bowl, toss the potatoes with olive oil and a generous sprinkle of salt. Make sure each potato is evenly coated – this is what gives you those crispy, flavorful skins.

Step 3: Air Fry the Potatoes

Place the potatoes into the basket of your air fryer in a single layer. Set the temperature to 400°F and cook for 35 to 40 minutes, until they’re fork-tender. You’ll know they’re ready when a fork slides in easily with no resistance. Depending on the size of your potatoes, they might need a few extra minutes.

Step 4: Cool and Cut

Carefully remove the potatoes from the air fryer basket – they’ll be hot! Let them cool for about 5 minutes until you can handle them comfortably. Once cooled slightly, cut each potato in half lengthwise. Take your time with this step so you don’t squish them.

Step 5: Scoop Out the Filling

Using a spoon, carefully scoop out most of the potato flesh from each half, leaving about a ¼-inch border around the edges to keep the skins sturdy. Place all the scooped potato into your large mixing bowl. Set those beautiful potato skin boats aside.

Step 6: Make the Filling

Add the sour cream, softened butter, milk, sliced green onions, salt, pepper, and ¾ cup of the cheddar cheese to the bowl with your potato. Using a potato masher or fork, mash everything together until it’s creamy and fluffy. Don’t overmix – you want it smooth but still with a little texture. Taste and adjust the seasoning if needed!

Step 7: Refill the Potato Skins

Spoon the creamy mashed potato mixture back into each potato skin, mounding it up generously. Don’t be shy – pile it high! Sprinkle the remaining ¼ cup of cheddar cheese over the tops of each stuffed potato.

Step 8: Final Cook

Place the stuffed potatoes back into the air fryer basket. Lower the temperature to 350°F and cook for an additional 2 minutes, just until the cheese is melted and bubbly. Keep an eye on them so the cheese doesn’t burn.

Step 9: Garnish and Serve

Remove your beautiful twice baked potatoes from the air fryer and garnish with chopped bacon and fresh chives if using. Serve them hot.

You Must Know

The most important secret to fluffy, creamy twice baked potatoes is mixing the filling while the potatoes are still hot. When you add your sour cream, butter, and cheese to warm potatoes, everything melts together beautifully and stays light and airy.

If you let the potatoes cool down too much before mixing, you’ll end up with gummy, dense filling instead of that dreamy, cloud-like texture we’re after. Also, always poke those holes before air frying – skipping this step can lead to potatoes bursting open in your air fryer, and nobody wants to clean that up!

Personal Secret: I like to use a hand mixer on low speed for just 15 to 20 seconds after I’ve mashed the filling. This incorporates a little air and makes the filling extra fluffy and light, almost like whipped potatoes. Just don’t overmix or you’ll activate too much starch and they’ll get gluey!

Pro Tips & Cooking Hacks

• Choose potatoes of similar size so they all finish cooking at the same time – nothing’s worse than some being done while others are still hard in the middle
• Don’t skip patting the potatoes dry before tossing them in oil – wet potatoes won’t crisp up nearly as well
• Use room temperature sour cream and butter for the smoothest, lump-free filling
• Save time by using a hand mixer instead of mashing by hand, but be careful not to overbeat or the potatoes will get gummy
• Make the skins extra crispy by brushing them with a little melted butter before the first cook
• Test doneness with a fork – if it doesn’t slide in easily, give them another 5 minutes in the air fryer
• Avoid overstuffing the air fryer basket – leave space between potatoes for air circulation and even cooking

Flavor Variations & Suggestions

These potatoes are endlessly adaptable to whatever you’re craving! Swap out the cheddar for creamy mozzarella, nutty Swiss, or sharp parmesan for a different flavor profile.

Love a little heat? Stir in some diced jalapeños, red pepper flakes, or a dash of cayenne pepper into your filling. For a loaded baked potato vibe, add crispy bacon bits right into the mashed potato mixture along with extra cheese and sour cream on top.

Caramelized onions bring a sweet, savory depth that’s absolutely divine. If you want to go the ranch route, swap half the milk for ranch dressing and add garlic powder and onion powder to the filling.

For a lighter version, use Greek yogurt instead of sour cream and reduce the butter. You can even make these vegetarian by skipping the bacon garnish and loading them up with roasted vegetables like broccoli or bell peppers instead.

Make-Ahead Options

Twice baked potatoes are a meal prepper’s dream! You can make them completely through step 7 (after filling but before the final air frying), then cover them tightly with plastic wrap and refrigerate for up to 2 days. When you’re ready to serve, just pop them in the air fryer at 350°F for 5 to 7 minutes until heated through and the cheese is melted.

If you want to prep even further ahead, you can freeze them after assembly. Wrap each stuffed potato individually in plastic wrap, then place them all in a freezer-safe bag or container. They’ll keep beautifully for up to 3 months. To reheat from frozen, air fry at 350°F for about 15 minutes, checking to make sure they’re hot all the way through.

You can even do the first baking step a day ahead, let the potatoes cool completely in the fridge, then finish the scooping, filling, and final baking when you’re ready to serve.

What to Serve With Air Fryer Twice Baked Potatoes

These hearty potatoes pair beautifully with so many main dishes! Serve them alongside parmesan crusted chicken for an elegant weeknight dinner that feels restaurant-special. They’re also perfect with honey BBQ wings for game day or casual family gatherings.

If you’re making a complete air fryer meal, pair them with air fryer whole chicken for a Sunday supper everyone will love. Chicken tenders make them kid-friendly, while a juicy steak turns them into a steakhouse-worthy feast.

They also work wonderfully with grilled salmon, pork chops, or even a simple green salad for a lighter meal. Don’t forget a side of roasted vegetables or a crisp Caesar salad to round out the plate!

Allergy Information

This recipe contains dairy (milk, butter, sour cream, cheese), which is a common allergen. If you’re dairy-free, you can substitute with plant-based alternatives like vegan butter, dairy-free sour cream, non-dairy milk (oat or almond work well), and shredded vegan cheese.

The recipe is naturally gluten-free as long as you check that your add-ins like bacon or any seasonings don’t contain gluten. For those avoiding alliums, you can skip the green onions and use fresh herbs like parsley or dill instead. Use unsalted butter and reduce or eliminate the added salt, relying on the cheese and other toppings for flavor.

Storage & Reheating

Store any leftover twice baked potatoes in an airtight container in the refrigerator for up to 4 days. They actually reheat beautifully! The best method is to pop them back in the air fryer at 350°F for 5 to 10 minutes until they’re warmed all the way through.

You can add a little extra cheese on top before reheating if you’d like. If you’re reheating from frozen, there’s no need to thaw – just add a few extra minutes to the cooking time. Avoid microwaving if possible, as it can make the skins soggy and the filling a bit watery.

Frequently Asked Questions

My potato filling turned out gummy, what happened?

This usually happens from overmixing or overworking the potatoes, which activates too much starch. Use a light hand when mashing, and if using a mixer, keep it on low speed and mix for just 15 to 20 seconds. Also make sure you’re using russet potatoes, not waxy varieties.

Do I have to poke holes in the potatoes?

Yes! Poking holes allows steam to escape during cooking. Without them, pressure can build up inside and cause the potatoes to burst or explode in your air fryer. It only takes a minute and saves you from a big mess!

How do I know when the potatoes are done in the air fryer?

Insert a fork into the thickest part of the potato – it should slide in easily with no resistance. If you feel any firmness, give them another 5 minutes and check again.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Air Fryer Twice Baked Potatoes turned out and what toppings you used.