Description
These Air Fryer Twice Baked Potatoes are the ultimate comfort food! Crispy potato skins are filled with a creamy mixture of fluffy mashed potatoes, sour cream, butter, sharp cheddar cheese, and green onions. Made entirely in the air fryer, they’re easier and faster than traditional oven-baked versions. Perfect for weeknight dinners, meal prep, or special occasions. Top with bacon and chives for the full loaded potato experience!
Ingredients
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
Instructions
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!
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.
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.
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.
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.
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!
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.
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.
Remove your beautiful twice baked potatoes from the air fryer and garnish with chopped bacon and fresh chives if using. Serve them hot.
Notes
- 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
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Air Frying
- Cuisine: American