Name: Air Fryer Twice Baked Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 large russet potatoes; 0.5 cup sour cream; 0.25 cup shredded cheddar cheese; 4 tablespoons butter (melted); 0.125 teaspoon salt; 0.125 teaspoon black pepper; 4 tablespoons chopped chives; 0.25 cup cooked crumbled bacon

You know those nights? The ones where the clock is ticking, you’ve got hungry mouths to feed, and the thought of pulling the trigger. Is it impossible to eat a complicated meal? I’ve been there, more times than I can count! Is there a recipe for air freshening? What is the best way to fry baked potatoes? Forget the fussy oven method that takes ages; instead, use a vacuum cleaner. What is my secret weapon for getting that creamy, dreamy, savory goodness on the table in a fraction of the time? Isn’t it funny that my kids ask for seconds? If you’ve ever loved twice-baked potatoes but wished for a quicker, easier way, then you should try this recipe. Are you in for a treat? What are some of the best recipes ever written?

What are air fryer twice baked potatoes?

What is an Air Fryer twice baked potatoes? Think of your favorite comforting, loaded baked potato, but elevated and made incredibly efficient. Traditionally, you bake a potato until it’s tender, scoop out the fluffy inside, mix it with all the other ingredients. What are some of the best ways to stuff it into a pie. I like cheese, sour cream, butter, and chives. Potato skin and bake it (again) until it’s golden and bubbly. Is it a divine thing to do? What is the best air fryer to use? Instead of spending hours in a hot oven, we’re using the magic of the air fryer to crisp up those crispy pancakes. How do you cook potato skins and the creamy filling in one go? Is it essentially the same incredible flavor profile, just way faster and easier?

Why you’ll love this recipe?

Honestly, where do I even begin with why I adore this air fryer twice baked potatoes recipe? First, the flavor is absolutely out of this world. You get that perfectly tender, fluffy potato interior, loaded with creamy cheese, a hint of garlic, and finished with crispy, salty potato skin. It’s pure comfort food in every single bite. But what truly makes this a lifesaver for me is the sheer simplicity. I can whip these up on a busy weeknight without breaking a sweat, and they always impress. They’re also surprisingly cost-effective; potatoes are so budget-friendly, and you can customize the fillings with whatever you have on hand. I’ve made these countless times, and they never fail to satisfy. What I love most is how versatile they are. They’re fantastic as a hearty side dish, but they’re so filling and delicious, they can absolutely be a main course. If you’re a fan of my creamy garlic mashed potatoes or my super-easy Sheet Pan chicken and veggies, you’ll appreciate the same level of flavor and ease here. These air fryer twice baked potatoes are just… *good*. They’re the kind of food that makes everyone happy.

How do I make air fryer twice baked potatoes?

Quick Overview

The process is wonderfully straightforward. We start by prepping the potatoes, then air frying them until they’re tender enough to scoop. Next, we whip up a quick, flavorful filling, stuff it back into those glorious potato skins, and give them another quick blast in the Air Fryer until they’re heated through and beautifully golden. The best part? The whole thing comes together in under an hour, making it perfect for even the busiest evenings. It’s all about maximizing flavor and minimizing fuss, and this recipe absolutely nails it.

Ingredients

For the Main Batter:

4 medium-sized Russet potatoes (about 6-8 ounces each) – these are my absolute favorite for baking, they get so fluffy!

1 tablespoon olive oil or avocado oil – just enough to get a nice crisp on the skins

Salt and freshly ground black pepper, to taste.

For the Filling:

4 ounces Cream Cheese, softened – I find full-fat gives the best texture, but reduced fat works too.

1/4 cup sour cream or plain Greek yogurt – for that classic tang and creaminess. I sometimes use Greek yogurt if I want to lighten it up a bit.

2 tablespoons butter, softened – because we deserve it!

2 cloves garlic, minced – or more if you’re a garlic lover like me!

1/2 cup shredded cheddar cheese – a good quality cheese. What makes a difference?

2 tablespoons chopped fresh chives or green onions – for that pop of freshness and color. Green onions are my go-to.

Pinch of paprika (optional, for garnish) (pinch

For the Glaze:

I find the filling is usually rich enough, but if you want a little extra something, a light brush of melted butter or a sprinkle of extra cheese on top before the final air fry is lovely.

What are the steps to

Step 1: Preheat & Prep Pan

First things first, let’s get that air fryer ready. You’ll want to preheat it to 400°F (200°C). While it’s heating up, grab your potatoes. Give them a good scrub under running water to get rid of any dirt, and then pat them thoroughly dry with a paper towel. Prick each potato a few times all over with a fork. This is super important to let steam escape and prevent them from exploding – I learned that the hard way once! Now, rub each potato all over with the olive oil, and sprinkle generously with salt and pepper. This step is crucial for getting those skins nice and crispy, like little edible vessels.

Step 2: Mix Dry Ingredients

This recipe doesn’t really have “dry ingredients” in the traditional sense of a cake or cookie. The seasoning for the potato skins is done directly on the potatoes themselves in Step 1. We’ll be mixing the creamy filling components in the next step.

Step 3: Mix Wet Ingredients

In a medium bowl, combine the softened cream cheese, sour cream (or Greek yogurt), softened butter, and minced garlic. Use a spoon or a spatula to mash and mix everything together until it’s relatively smooth and well combined. Don’t worry if it’s not perfectly smooth; a few little lumps are totally fine and add to the homemade charm.

Step 4: Combine

This step refers to combining the potato flesh with the filling ingredients. Once the potatoes have had their initial air fry (we’ll get to that!), we’ll scoop out the fluffy insides and mix them with our prepared filling.

Step 5: Prepare Filling

Once the potatoes have been air-fried and cooled slightly, carefully slice each potato in half lengthwise. Then, using a spoon, gently scoop out the fluffy potato flesh, leaving about a 1/4-inch border around the skin to maintain its structure. Be careful not to scoop too close to the skin, or you might break through! Place the scooped-out potato flesh into the bowl with your cream cheese mixture. Add the shredded cheddar cheese and about half of the chopped chives (save the rest for garnish). Now, using a fork or a potato masher, gently mash and mix the potato flesh with the filling ingredients until everything is just combined. Again, avoid overmixing; we want it to be creamy but still have a little texture.

Step 6: Layer & Swirl

Spoon the filling mixture back into each potato skin. Don’t be shy; mound it up! You want them to look generous and inviting. You can use the back of your spoon to gently spread it out evenly, or even create little swirls on top for a fancier look. Some people like to sprinkle a little extra cheese or paprika on top at this stage, which I totally encourage!

Step 7: Bake

Now, place the filled potato halves back into the air fryer basket. Make sure they aren’t too crowded; you might need to do this in batches depending on the size of your air fryer. Air fry at 375°F (190°C) for about 8-12 minutes, or until the filling is heated through and the tops are lightly golden and bubbly. The exact time will depend on your air fryer and how full you packed them, so keep an eye on them. You’re looking for that gorgeous, melty, slightly browned cheese on top.

Step 8: Cool & Glaze

Carefully remove the potatoes from the air fryer. Let them cool for just a minute or two – they will be incredibly hot! If you’re adding any extra finishing touches like a sprinkle of fresh chives or a tiny dollop of sour cream, now is the time. I usually just scatter the reserved chives over the top for a burst of freshness and color. They don’t really need a glaze, the filling is rich enough.

Step 9: Slice & Serve

Serve your air fryer twice baked potatoes immediately while they’re hot and glorious. They are absolutely perfect on their own, or as a side dish. Trust me, the smell alone will have everyone running to the kitchen!

What should I serve it with?

These air fryer twice baked potatoes are so versatile, they can honestly go with almost anything! For a hearty breakfast, I love serving them alongside some crispy bacon or a perfectly fried egg. The savory potato base is the perfect counterpoint to the richness of the egg yolk. For brunch, they make a fantastic addition to a spread, perhaps alongside some smoked salmon and a light salad. They feel a bit fancy but are so easy to pull off! As a main dessert, I know that sounds weird, but hear me out! They are so satisfying and comforting, especially on a chilly evening. Pair them with a big green salad and maybe some grilled chicken or steak. For cozy snacks, they’re absolute perfection on their own or with a side of your favorite dipping sauce, like a spicy ranch. My family also loves these when we have pulled pork or BBQ chicken – the flavors just meld together so well.

How do you perfect an air fryer?

Over the years, I’ve picked up a few tricks that really elevate these air fryer twice baked potatoes from good to absolutely spectacular. First, when you scoop out the potato flesh, try to leave a slightly thicker wall than you think you need. This prevents the skins from getting too flimsy and helps them hold their shape beautifully. Also, make sure the potato flesh you scoop out isn’t *too* mushy; you want it to have a bit of structure so it mashes well with the filling without becoming watery. When mixing the filling, don’t overwork it. You want it to be creamy and delicious, but a slightly lumpy texture from the potato is actually desirable – it makes it feel more rustic and homemade. For the cheese, using a good quality cheddar that melts well is key. I’ve found that pre-shredded cheese sometimes doesn’t melt as smoothly, so shredding your own from a block is worth the extra minute. A common mistake I used to make was overcrowding the air fryer basket. This leads to uneven cooking and soggy skins. Resist the urge and cook in batches if necessary! Your potatoes will thank you. If you like a really crispy skin, make sure you prick the potatoes well and don’t skip the oil rub. For swirl customization, you can use a fork to create little peaks and valleys on top of the filling before it goes back into the air fryer – these catch the heat and get delightfully browned. Ingredient swaps are easy here too! If you don’t have cream cheese, ricotta can work in a pinch, though the flavor will be different. And for a spicier kick, a dash of hot sauce or some finely diced jalapeños in the filling is fantastic. Experiment and have fun with it!

What are some Storing and Reheating Tips?

These air fryer twice baked potatoes are best enjoyed fresh, but they do store and reheat pretty well. If you have leftovers, let them cool completely to room temperature before storing them. You can keep them in an airtight container in the refrigerator for up to 3 days. The skins might soften a bit upon refrigeration, but the flavor is still great. When it comes to reheating, the best method is to pop them back into the air fryer! Reheat them at around 350°F (175°C) for about 5-7 minutes, or until they’re heated through and the topping is nice and bubbly again. If you don’t have an air fryer, you can reheat them in a conventional oven at 350°F (175°C) on a baking sheet for about 10-15 minutes. Avoid using the microwave if you can, as it tends to make the potatoes a bit mushy and the skins lose their crispness. For freezer instructions, it’s best to freeze them *before* the second bake. Once filled, wrap them tightly in plastic wrap and then in foil, and freeze for up to a month. To reheat from frozen, remove the foil and plastic wrap, and bake at 375°F (190°C) in the air fryer or oven for about 20-25 minutes, or until heated through. The glaze timing advice is simple: it’s best to add any extra garnishes or cheese on top just before the second bake or reheating for the best texture and appearance.

Frequently Asked Questions

How can I make this gluten free?

Absolutely! This recipe is naturally gluten-free as long as you use gluten-free ingredients for any additions. Potatoes, cheese, butter, sour cream – they’re all naturally gluten-free. So you’re already golden!

Do I need to peel zucchini?

There’s no zucchini in this recipe! It’s all about the delicious potatoes. But if you were asking about potatoes, generally, no, you don’t need to peel them for twice-baked potatoes. Leaving the skin on adds texture and flavor, plus all those good nutrients. Just make sure to give them a good scrub!

Can I make this as muffins instead?

While you can’t make “twice-baked potatoes” as muffins, you can certainly adapt the filling into a muffin-like form. You could mash the scooped potato flesh with the filling and then bake that mixture in muffin tins. The cooking time would be shorter, probably around 15-20 minutes at 375°F (190°C), until they’re set and lightly golden. It won’t have the crispy skin, of course, but it’s a fun way to get those delicious flavors in a bite-sized treat!

How can I adjust the sweetness level?

This recipe is savory, not sweet, so “sweetness” isn’t really a factor here. If you’re thinking about other recipes and want to reduce sweetness, you can usually cut down on the sugar or use natural sweeteners like maple syrup or honey in smaller quantities. For these potatoes, if you wanted a touch of sweetness, a drizzle of honey or maple syrup in the filling might be interesting, but it’s not traditional.

What can I use instead of the glaze?

As mentioned, these potatoes don’t typically need a separate glaze, the filling is rich and flavorful. However, for serving, you can absolutely top them with other delicious things! Think crumbled bacon, a dollop of sour cream, extra shredded cheese, fresh herbs like parsley or dill, or even a drizzle of your favorite hot sauce. These are all fantastic alternatives to a traditional glaze and add their own unique twist.

Final Thoughts

So there you have it – my tried-and-true method for air fryer twice baked potatoes that are just as comforting and delicious as the oven-baked version, but so much quicker and easier. They’re a true weeknight warrior, perfect for satisfying those comfort food cravings without spending all day in the kitchen. The combination of fluffy potato, creamy filling, and crispy skin is just unbeatable. If you love this recipe, you might also enjoy my crispy roasted red potatoes or my loaded sweet potato fries for more easy potato goodness. Give these air fryer twice baked potatoes a try; I promise they’ll become a favorite in your household too. I can’t wait to hear how yours turn out in the comments below – let me know your favorite filling variations!