Creamy, cheesy twice baked potatoes made oh so easy in the air fryer! Pack with flavor, these air fryer twice baked potatoes are the perfect addition to dinner and great as an appetizer, too.
🥔 What Makes This Recipe So Good
- The air fryer is a quick and easy way to cook potatoes. Everything comes together in just an hour, and you don’t have to heat up the entire kitchen while making them! You can focus on cooking the rest of your meal while the potatoes are
- While it may seem intimidating, these air fryer twice baked potatoes are super easy to make! The air fryer does most of the work for you. Once the potatoes have baked the first time, cut them in half, empty the filling into a bowl, and mix with the delicious butter, cheese, seasoning, and bacon. Then, fill the shells with the creamy mixture and let the air fryer crisp the filled potatoes one last time. They’re so impressive and such a perfect appetizer or side dish!
👩🏼🍳 Chef’s Tips
- You can totally customize these air fryer twice baked potatoes! Use your favorite freshly shredded cheese or a blend of your favorites. Want to spice things up? You can add a dash of paprika, or top the potatoes with chopped jalapeños. The customization possibilities are endless!
- If you’re using larger russet potatoes or have a smaller air fryer, you’ll have to work in batches. Overcrowding the air fryer will prevent the potatoes from baking evenly.
- Make sure to poke ventilation holes all over the entire potato with a fork before baking in the air fryer. The holes will help ventilate and cook the potatoes more evenly. This also allows any steam to escape, preventing the potatoes from bursting inside the air fryer.
♨️ More Air Fryer Recipes You’ll Love
- Air Fryer Chicken Patties (from Frozen!)
- Air Fryer Quesadilla
- 10-Minute Air Fryer Salmon
- Air Fryer Egg Rolls
- Easy, Crispy Air Fryer Falafel
- Air Fryer Pecan Crusted Chicken
For the Potatoes
- 4 medium russet potatoes approximately 8 ounces each
- 2 tablespoons neutral oil avocado oil, olive oil, etc.
- coarse sea salt to taste
For the Potato Filling
- ½ cup unsalted butter 1 stick, at room temperature
- ½ cup cooked and crumbled bacon
- ½ cup sour cream at room temperature
- 1 cup shredded fresh cheddar cheese or jack cheese, or combination; at room temperature
- ½ cup whole milk or 2% milk, at room temperature
- 1 teaspoon seasoned salt more or less to taste
- ¼ teaspoon freshly cracked black pepper more or less to taste
- 2 green onions thinly sliced
Servings Suggestions (All Optional)
- additional shredded cheese
- finely chopped chives
- Air Fryer
- vegetable brush or clean dish towel
- Paper towels
- Cutting board or large plate or bowl
- sharp chef's knife
- medium mixing bowl
- Potato masher or fork
- large spoon or cookie scoop with release handle
For the Potatoes
- Preheat air fryer to 400° Fahrenheit.
- Rinse and scrub 4 medium russet potatoes under running water, removing all surface dirt from potato skins. Once potatoes are completely rinsed, pat skins dry with paper towels or clean dish towel and place on cutting board.
- Use fork to gently poke small holes over entire surface of each potato. Do not skip this step – vent holes are very important to cooking potatoes thoroughly, and to keep potatoes from exploding in air fryer.
- Once all potatoes have been well-ventilated, drizzle 2 tablespoons neutral oil over potatoes. Rub oil into potato skins, covering entire surface of potatoes completely. Sprinkle coarse sea salt over all sides of each potato to taste.
- Remove basket from preheated air fryer. Place salt-crusted potatoes in air fryer basket, working in batches as needed if all 4 potatoes do not fit. Return basket to preheated air fryer.
- Air fry potatoes 30 minutes. After 30 minutes, begin checking doneness of potatoes by gently pressing tines of fork into skins of potatoes. Continue cooking potatoes, checking doneness every 5 minutes, until tines of fork easily pierce through skin of potatoes and into inner flesh. Fork should not pierce completely through potato to other side of potato skin.
- When potatoes are ready, carefully remove basket from air fryer. Use tongs to carefully transfer cooked potatoes from basket to cutting board. Note: potatoes will be very hot. Use caution when handling potatoes moving forward.
For the Potato Filling
- Use sharp knife to slice each potato in half lengthwise. Use fork to scrape inner flesh of potatoes into mixing bowl, leaving thin rim of potato flesh intact around edge of potato for support. Be very careful not to tear potato skins. Return empty potato shells to cutting board and set aside.
- When all potato flesh has been scooped into mixing bowl, add ½ cup unsalted butter, ½ cup cooked and crumbled bacon, and ½ cup sour cream. Use potato masher or fork to smash ingredients together until fully combined.
- Add 1 cup shredded fresh cheddar cheese, ½ cup whole milk, 1 teaspoon seasoned salt, ¼ teaspoon freshly cracked black pepper, and 2 green onions to mixing bowl. Mix all ingredients together until well incorporated, then taste mixture and adjust seasonings as desired.
- Using large spoon or cookie scoop with release handle, portion potato mixture into hollowed-out potato skins. Fill each potato skin evenly and with as much filling as possible, shaping filling into heaping mound.
For the Twice-Baked Potatoes
- Top each potato half with additional shredded cheese as desired. Place filled potato skins in air fryer basket, again working in batches as needed to avoid crowding basket.
- Return basket to air fryer. Air fry filled potatoes 5 minutes or until cheese is completely melted. Once cheese is melted, carefully transfer twice-baked potatoes from air fryer basket to serving platter or plates. Repeat with remaining filled potato skins.
- Garnish twice-baked potatoes with finely chopped chives if desired. Serve warm.
- Cook Times: Exact cook times will vary depending on the size and thickness of your potatoes and the make, model, and age of your air fryer. Adjust cook times as needed, especially the first time you make the recipe, to avoid over- or under-cooking the potatoes.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.