Air Fryer Twice-Baked Potatoes
Twice-Baked Potatoes are creamy on the inside and crispy on the outside. Using an air fryer makes them cook faster while keeping the potato skins nice and crunchy.
Ingredients
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2 large Russet Potato
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2 tbsp butter
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¼ cup sour cream
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½ cup shredded Cheddar Cheese
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2 tbsp milk
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Salt and black pepper to taste
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2 tbsp chopped Green Onion (optional)
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Cooked bacon bits (optional)
Instructions
1. First bake
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Wash and dry the potatoes.
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Lightly rub with oil and sprinkle with salt.
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Air fry at 200°C (400°F) for 35–40 minutes until tender.
2. Scoop the filling
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Let potatoes cool slightly.
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Cut each potato in half lengthwise.
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Scoop out the inside into a bowl, leaving a thin layer of potato in the skin.
3. Make the creamy filling
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Mash the potato with butter, sour cream, milk, cheddar cheese, salt, and pepper.
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Mix until smooth and creamy.
4. Fill the potato skins
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Spoon the mixture back into the potato skins.
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Sprinkle extra cheddar cheese and bacon bits on top.
5. Second bake
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Return potatoes to the air fryer.
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Cook at 190°C (375°F) for 5–8 minutes until the cheese melts and tops are golden.
Serving Ideas
Top with:
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Sour cream
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Extra green onions
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More cheddar cheese
Tips
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Use Russet potatoes because they get fluffy inside.
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For crispier skins, brush the potatoes with a little oil before the first bake.
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Add toppings like shredded chicken or vegetables to make it a full meal.
If you want, I can also show you:
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5 air fryer potato recipes everyone loves
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15-minute air fryer loaded potatoes
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extra crispy air fryer potato wedges.