Air Fryer Twice Baked Potatoes
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Air Fryer Twice Baked Potatoes are crispy on the outside with a creamy and oh-so fluffy filling. Topped with your favorite potato toppings they are fancy enough to be served at a restaurant but easy enough to make at home.
I used to love the idea of making potato skins and twice-baked potatoes at home. But if you’ve ever tried to make these, you know it can be difficult to scoop out the middle without the entire potato falling apart. Which leads to frustration.
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Since I started making them in my air fryer I haven’t had this problem. And that means I make twice baked potatoes on a regular basis now.
You can serve these with just about any main course meal, but our go-to proteins are simple meats like steak, chicken, and seafood.
Our Favorite
Potato recipes to make in the air fryer
This air fryer recipe is handy when you need a separate cooking method for your main and side dishes. Whether the oven is overcrowded or you need to cook at different temperatures, the air fryer always comes through in a pinch.
And if you’re going to serve these to a crowd, I highly recommend prepping them a day in advance (cook the potatoes and fill them). Then the day you want to serve all you have to do is heat them up so they are warmed through and the cheese has melted.
Ingredients Needed
- russet potatoes
- shredded Cheddar cheese
- butter
- heavy cream
- sour cream
- Nature’s Seasoning blend
- Optional toppings: crumbled bacon, chopped green onion, sour cream
How to Make Air Fryer Twice Baked Potatoes Like a Pro!
Preheat the air fryer to 400 degrees F.
Wash the potatoes and pat them dry. Use a fork to puncture holes in each potato, going around the entire potato.
Place the potatoes in the basket and cook for 60 minutes. Rotate them at the 20 and 40 minute marks. When they’re done they will be fork tender with a crispy skin.
Remove the potatoes and allow them to cool for about 5 minutes. Then cut in half lengthways.
Use a spoon to carefully scoop out the insides, leaving an edge around each potato.
Place the insides of the potatoes in a medium bowl. Mix in heavy cream, softened butter, sour cream, seasonings and half the cheese.
Scoop the mixture back into the hollowed out potato shells and top with the remaining shredded cheese.
Air fry for another 5 minutes at 350 degrees F until the cheese has melted.
Serve with your favorite toppings if desired.
Potato Topping Ideas
- Bacon
- Sour cream
- Chives
- Cheese
- Green onions
- Veggies – broccoli, mushrooms, onions, peppers
- Loaded potatoes – add some protein to turn these into a simple dinner idea
Tips for Making
- The initial cooking time may need to be adjusted based on the size of your potatoes.
- A little more cream or sour cream can be added if the mixture is too thick.
- These are best eaten fresh, but you can refrigerate leftovers for up to 4 days in an airtight container. To reheat, use the air fryer or oven and cook on 400 degrees F until they are warmed all the way through.
- Make ahead & meal prep: make as directed up to cooking. Store filled potatoes in the refrigerator until ready to cook. Can be stored for up to 4 days.
- Freeze: place filled potatoes on a baking sheet and flash freeze for an hour. Wrap the potatoes individually with plastic wrap before storing in the freezer for up to 2 months. Thaw overnight in the refrigerator before cooking.
Twice Baked Potatoes in the Oven
Bake filled potatoes at 350 degrees F for 20 minutes. Top with cheese and bake for 5 more minutes until the cheese has melted.
Do You Have to Use Russet Potatoes?
Russets or baking potatoes work the best because the skin is more durable and can hold the potato filling the best.
More Easy Air Fryer Side Dishes:
- Air Fryer Mexican Street Corn
- Air Fryer Cornbread Muffins (Homemade)
- Air Fryer Artichokes {with Easy Aioli}
- Air Fryer Kale Chips
- Air Fried Onion Rings
- Air Fryer Cauliflower
**Save Air Fryer Twice Baked Potato Recipe for Later**
Air Fryer Twice Baked Potatoes
Equipment
Ingredients
- 3 large russet potatoes
- 2/3 cup shredded Cheddar cheese, divided
- 3 Tablespoons butter, softened
- 1/4 cup heavy cream
- 1/2 cup sour cream
- 1 Tablespoon Nature’s Seasoning
Optional Toppings
- crumbled bacon
- sour cream
- chopped green onion
- chives
- chopped vegetables (broccoli, mushrooms, onions)
- chopped chicken or steak
Instructions
- Preheat air fryer to 400 degrees F.
- While the air fryer is preheating, wash the potatoes and pat dry. Using a fork, puncture holes around the entire potato.
- Place the potatoes in the air fryer basket, leaving room between each potato.
- Cook for 60 minutes, turning and rotating the potatoes at the 20 & 40 minute marks. Potatoes should be fork tender with crispy skins when done.
- Remove potatoes from air fryer with tongs and allow to cool for 5 minutes. Cut the potatoes in half lengthways. Use a spoon to scoop out the fluffy insides, leaving an edge around each potato half.
- Place the insides of the potatoes in a medium mixing bowl. Add butter, heavy cream, sour cream, seasoning blend and half of the cheese. Stir to combine.
- Add the potato mixture back into the hollowed-out potatoes. Top with remaining shredded cheese and bake in the air fryer at 350 degrees F for 5 minutes, until cheese has melted. Remove cooked potatoes with tongs.
- Top with additional toppings if desired.
Notes
- Initial cook time may vary based on the size of your potatoes.
- Oven directions: bake filled potatoes at 350 degrees F for 20 minutes. Top with cheese and bake for 5 more minutes until cheese has melted.
- Store leftovers in the refrigerator for up to 4 days. Can be reheated in the air fryer or oven.
- Make ahead & meal prepping: make as directed up to cooking. Store filled potatoes in the frig until ready to make.
- To freeze: flash freeze filled potatoes. Wrap individually in plastic wrap & store in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before cooking.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
