Air Fryer Twice Baked Potatoes are so easy to make and so delicious, you’ll wonder why you haven’t been making them sooner! Baked potatoes are mashed with sour cream, chives, bacon and cheese to produce a side dish the whole family will love.
My new found love affair with my air fryer runs deep. Honestly, how can you beat quick, fuss-free cooking that doesn’t require heating up an entire oven (and house)! You can’t.
Today I decided to put it to use to make twice baked potatoes and I could not be happier with how they turned out. The potatoes were cooked to perfection, with a crispy outer skin and soft, fluffy centers. They also took only a fraction of the time they normally would in an oven!
The recipe takes only 35 minutes to cook which is significantly less time than it would take you in an oven! Hooray for that! I like to make these the same week that I make my Air Fryer Baked Potatoes. I just bake up extra potatoes and then use the leftovers to transform them into this delicious dish! It saves me on time and I wind up getting two days worth of sides done in a snap!
What are the best potatoes for twice baked potatoes?
The best potatoes for twice baked potatoes (and regular baked potatoes) is russet potatoes. They have a nice, thick skin which makes it easier to scoop the inside and re-stuff them without them getting too flimsy.
Their size is also great for this recipe. I like to choose medium size russet potatoes for the air fryer cooking method as they fit well into my basket. They are also high in starch and make a nice, fluffy filling for twice baked potatoes!
Ingredients in Air Fryer Twice Baked Potatoes
- Russet potatoes
- Olive oil
- Salt
- Sour cream
- Bacon cooked, chopped or crumbled
- Cheddar cheese
- Chives
How to make Air Fryer Twice Baked Potatoes
- Bake the potatoes: Preheat air fryer to 400F. Wash your potatoes and pat them dry. Then prick them with a fork a few times each. Drizzle them with olive oil and rub them so that they are well coated and season them with salt. Bake for about 25-30 minutes.
2. Slice and scoop the inside: Allow the potatoes to cool for a few minutes so they are easier to handle. Then, slice the potatoes in half and scoop out the insides of the potato. Be careful to leave a bit of potato with the skins so that they do not fall apart and become flimsy. Set the potato skins aside.
3. Mix up the fluffy potato filling: In a bowl, place the scooped potatoes, sour cream, bacon, 1/4 cup of cheddar cheese and chives. Mix to create a creamy mixture, mashing any larger potato bits with a fork if necessary.
4. Fill the potato skins and bake them again: Scoop the mixture back into the potato skins. Top with the remaining cheddar cheese and place back into the air fryer for 3-4 more minutes or until the cheese is melted. Garnish with chives and bacon, if desired and serve.
Storing leftover twice baked potatoes
To store leftovers, place them in a covered container and refrigerate. When you are ready to enjoy them again, follow the instructions below.
How do you reheat twice baked potatoes?
You can reheat your twice baked potatoes in the air fryer again. To do so, place them back on the basket and heat them at 400F for about 4 minutes or until they are warmed all the way through.
I hope you enjoy this recipe as much as I do!
-Cathy
You may also like these air fryer recipes:
Air Fryer Baked Potatoes
Air Fryer Shrimp
Crispy Air Fryer Greek Potatoes
Air Fryer Asparagus
AF Falafel
Air Fryer Boiled Eggs
Air Fryer Twice Baked Potatoes
Ingredients
- 2 russet potatoes
- 1 tablespoon olive oil
- salt to taste
- 1/4 cup sour cream
- 2 slices bacon cooked, chopped or crumbled (reserve some for garnish, if desired)
- 1/2 cup cheddar cheese shredded
- 1 tablespoon chives chopped (+ more for garnish, if desired)
Instructions
- Preheat air fryer to 400F.
- Meanwhile, wash potatoes and pat them dry. Prick the potatoes with a fork a few times each. Drizzle them with olive oil and rub so that they are well coated. Season them with salt.
- Cook the potatoes in the air fryer for 25-30 minutes or until they feel fork-tender.
- Allow the potatoes to cool for a few minutes so they are easier to handle. Then, slice the potatoes in half and scoop out the insides of the potato. Be careful to leave a bit of potato with the skins so that they do not fall apart and become flimsy. Set the potato skins aside.
- In a bowl, place the scooped potatoes, sour cream, bacon, 1/4 cup of cheddar cheese and chives. Mix to create a creamy mixture, mashing any larger potato bits with a fork if necessary.
- Scoop the mixture back into the potato skins. Top with the remaining cheddar cheese and place back into the air fryer for 3-4 more minutes or until the cheese is melted. Garnish with chives and bacon, if desired and serve.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
