Air Fryer Twice Baked Potatoes
Description
Crispy-skinned twice baked potatoes with a creamy cheddar, sour cream, and bacon filling. The air fryer crisps the shells far better than an oven, and the second bake takes just 12 minutes.
Ingredients
- 4 large russet potatoes, about 10–12 oz each
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, for the skins
- 4 tablespoons butter, softened
- 1/2 cup sour cream
- 1 1/2 cups sharp cheddar cheese, shredded and divided
- 6 slices bacon, cooked and crumbled (about 1/2 cup)
- 3 tablespoons fresh chives, sliced, plus more for serving
- 1/2 teaspoon kosher salt, for the filling
- 1/4 teaspoon black pepper
- 2 tablespoons milk, optional
Instructions
- Scrub the potatoes and dry them completely. Prick each one 4–5 times with a fork. Rub with olive oil and sprinkle with 1 teaspoon kosher salt.
- Place in the air fryer basket in a single layer. Air fry at 400°F for 35–40 minutes, until a knife slides into the center with no resistance.
- Let cool 10 minutes, then slice each potato in half lengthwise.
- Scoop the flesh into a large bowl, leaving about 1/4 inch attached to the skin so the shells hold their shape.
- Mash the flesh with the butter until the butter melts in. Fold in the sour cream, 1 cup of the cheddar, the bacon, chives, 1/2 teaspoon salt, and pepper. Add milk a tablespoon at a time only if the filling seems stiff. Do not over-mix.
- Mound the filling back into the shells, heaping slightly.
- Air fry at 375°F for 10–12 minutes, in a single layer with space between each. Work in batches if needed.
- Scatter the remaining 1/2 cup cheddar over the tops during the final 2–3 minutes and cook until melted and browned.
- Serve hot with extra chives and sour cream.
Equipment
- Potato Masher
- Cooking spray (optional)
Notes
- Shortcut: Microwave the potatoes 8–10 minutes instead of the first air fry. You'll lose some skin crispness, but the second bake recovers most of it.
- Leave 1/4 inch of flesh on the skin. Scooping too deep is the number one cause of collapsing shells.
- Never use a food processor on the filling — it turns the starch gluey.
- Make ahead: Assemble up to 2 days in advance and refrigerate. Add 3–4 minutes to the second bake.
- Frozen store-bought twice baked potatoes: 350°F for 20–25 minutes, from frozen, do not thaw.
- Cook times vary by air fryer. Basket models generally run hotter than oven-style ones.
Nutrition
Serving: 1ServingCalories: 398kcalCarbohydrates: 35gProtein: 12gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 56mgSodium: 744mgPotassium: 848mgFiber: 2gSugar: 2gVitamin A: 540IUVitamin C: 11mgCalcium: 197mgIron: 2mg