Air Fryer Twice Baked Potatoes
Air Fryer Twice Baked Potatoes make an easy side dish for just about any meal. Featuring crispy potato skins, a fluffy potato mixture with sour cream, cheddar cheese, and seasonings, this is a delicious recipe that’s ready in no time!
Craving more air fryer goodness? You’ve got to try these Air Fryer Brown Sugar Glazed Salmon, Air Fryer Zucchini and Air Fryer Cheesy Cauliflower easy, satisfying, and totally crave-worthy.
Air Fryer Twice Baked Potatoes
There’s no shortage of air fryer recipes around here, from fried pickles to French bread pizza and chicken strips, I love how versatile this appliance is.
Now I’m adding these twice-baked potatoes to the list. Creamy, cheesy, and loaded with bacon and green onions, they’re everything you want in a comforting side dish.
The insides are like mashed potatoes with a savory twist, and the olive-oil-brushed skins crisp up like restaurant-style potato skins.
Thanks to the air fryer, they’re done faster than oven-baked versions, no need to heat up your kitchen!
Simple, satisfying, and totally crowd-pleasing.
Ingredients in Air Fryer Twice Baked Potato Recipe:
These air fryer twice baked potatoes recipe are loaded with classic, flavorful ingredients like sour cream, cheddar cheese, and crispy bacon. Seasoned to perfection with garlic powder, dried herbs, and topped with green onions, they’re the ultimate comfort side dish.
- Russet potatoes
- Olive oil
- Sour cream
- Unsalted butter
- Salt and black pepper
- Seasonings: garlic powder, dried chives, dried dill
- Shredded cheddar cheese
- Bacon
- Green onions
How to Make Loaded Baked Potato:
Making loaded baked potatoes in the air fryer is easy and efficient, with perfectly crispy skins and fluffy, flavorful filling. Just bake, scoop, mix, and reheat for a cheesy, bacon-packed side dish everyone will love.
- Scrub and dry potatoes. Drizzle olive oil over potatoes and use a pastry brush to brush oil over each potato, covering completely. Season with salt and pepper. Using a fork, poke the potatoes three times on each side.
- Preheat air fryer (if your model has this version). Place potatoes into the air fryer and cook at 390℉ for 35-40 minutes, or until a knife pierces through them easily.
- Remove potatoes from the air fryer and slice in half the long way. Let cool for 10-15 minutes.
- Once cooled, scoop out the inside of the potato with a spoon and place into a large mixing bowl. Be sure to leave ½ inch border of potato along the skin.
- Add sour cream, butter, salt, pepper, garlic powder, chives, and dill to the bowl with the potatoes. Mix together until light and fluffy, adding more sour cream, if needed.
- Add one cup of cheddar cheese and one cup of chopped bacon to potato mixture and stir well.
- Fill each potato skin with potato mixture. Top with remaining 3 tablespoons of shredded cheese. Place potatoes back into the air fryer and cook at 350℉ for 12-15 minutes, or until filling is warmed through and cheese is melted and bubbly.
- Remove potatoes from air fryer and top with remaining chopped bacon and green onions. Serve immediately.
How to Store:
You can store leftover potatoes in an airtight container in the refrigerator for up to four days.
How to Reheat:
To reheat in the microwave: cook for 2-3 minutes, or until warmed through.
To reheat in the air fryer: cook at 350℉ for 10-12 minutes, or until warmed through.
Can I Make These Ahead of Time?
Yes! You can make the filling up to two days in advance and then cook in the air fryer when ready to serve.
Can I Freeze This Twice-Baked Potato Recipe?
You can! Let the potatoes cool to room temperature and then place in a freezer-safe container. Freeze for up to two months. When ready to serve, let thaw in the refrigerator and then reheat in the microwave or air fryer.
What Kind of Potatoes Should I Use?
I personally love using russet potatoes for these air fryer stuffed potatoes. However, Yukon Gold or other baking potatoes would work just as well.
Variations:
- Swap out the sour cream for plain Greek yogurt: this still yields creaminess, with a healthier twist.
- Switch up the seasonings: Ranch seasoning would be a delicious addition, along with rosemary or thyme.
- Add more cheese: shredded mozzarella or pepper jack would be a tasty addition.
- Make this into a main dish: top the potatoes with shredded chicken, ground beef, or pork for a hearty meal-in-one.
What to Serve with Potatoes:
Most anything pairs nicely with this perfect side dish, but here are a few of my favorites:
- Steak
- Herb Crusted Salmon
- Slow Cooker Whole Chicken
- Creamy Lemon Chicken Pasta
- Air Fryer Chicken Breasts
- Slow Cooker French Dip Sandwiches
- Garlic Lemon Tilapia
Looking for More Easy Side Dishes? I’ve Got You Covered!
- Butternut Squash Mac and Cheese
- Garlic Parmesan Potatoes
- Air Fryer Parmesan Green Beans
- Corn Souffle
- Creamy Mac and Cheese
- Baked Cheesy Cauliflower
Air Fryer Twice Baked Potatoes
Ingredients
- 2 medium russet potatoes
- 1 tablespoon olive oil
- ½ cup sour cream, (plus more for topping, if desired)
- 4 tablespoons unsalted butter, (softened)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried chives
- 1 teaspoon dried dill
- 1 cup + 3 tablespoons shredded cheddar cheese, (divided)
- 1 cup + 3 tablespoons cooked, chopped bacon, divided, (bacon bits can also be used)
- ½ cup green onions, sliced, (for topping, if desired)
Instructions
- Scrub and dry potatoes. Drizzle olive oil over potatoes and use a pastry brush to brush oil over each potato, covering completely. Season with salt and pepper. Using a fork, poke the potatoes three times on each side.
- Preheat air fryer (if your model has this version). Place potatoes into the air fryer and cook at 390℉ for 35-40 minutes, or until a knife pierces through them easily.
- Remove potatoes from the air fryer and slice in half the long way. Let cool for 10-15 minutes.
- Once cooled, scoop out the inside of the potato with a spoon and place into a bowl. Be sure to leave ½ inch border of potato along the skin.
- Add sour cream, butter, salt, pepper, garlic powder, chives, and dill to the bowl with the potatoes. Mix together until light and fluffy, adding more sour cream, if needed.
- Add one cup of cheddar cheese and one cup of chopped bacon to potato mixture and stir well.
- Fill each potato skin with potato mixture. Top with remaining 3 tablespoons of shredded cheese. Place potatoes back into the air fryer and cook at 350℉ for 12-15 minutes, or until filling is warmed through and cheese is melted and bubbly.
- Remove potatoes from air fryer and top with remaining chopped bacon and green onions. Serve immediately.
Notes
- Store leftover potatoes in an airtight container in the refrigerator for up to four days.
- To reheat potatoes, either warm in the microwave for 2-3 minutes or cook in the air fryer at 350℉ for 10-12 minutes, or until warmed through.
- See my tips and tricks for making these Air Fryer Twice Baked Potatoes above the recipe box.
