Easy Air Fryer Cheesy Stuffed Potatoes

These crispy potato skins are filled with fluffy mashed potato, melted cheese, and savory seasonings, then air-fried until golden and irresistible. They’re perfect as a side dish, appetizer, or light meal.

Ingredients (Serves 4)

4 medium russet potatoes
1 tablespoon olive oil
2 tablespoons butter, melted
1 cup (100 g) shredded cheddar cheese
¼ cup (30 g) grated Parmesan cheese
¼ cup sour cream
2 green onions, thinly sliced
2 tablespoons cooked bacon bits (optional)
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
Salt and black pepper, to taste

Optional Toppings

Extra shredded cheddar
Chopped chives or parsley
Sour cream
Crumbled cooked bacon
Jalapeño slices

Instructions

Cook the potatoes
- Scrub the potatoes and pat them dry.
- Rub with olive oil and prick each potato several times with a fork.
- Air fry at 400°F (200°C) for 35–40 minutes, turning halfway through, until fork-tender.
Prepare the filling
- Let the potatoes cool for 5–10 minutes.
- Slice each potato in half lengthwise.
- Carefully scoop out the flesh, leaving about ¼ inch of potato attached to the skin.
Mix the filling
- In a bowl, combine the potato flesh, butter, sour cream, cheddar cheese, Parmesan, green onions, bacon (if using), garlic powder, onion powder, paprika, salt, and pepper.
- Mash until smooth and creamy.
Stuff the potatoes
- Spoon the filling back into the potato skins, mounding it slightly.
- Sprinkle with extra cheddar cheese.
Air fry again
- Return the stuffed potatoes to the air fryer.
- Cook at 375°F (190°C) for 6–8 minutes, or until the cheese is melted and lightly golden.
Serve
- Garnish with chives, parsley, or extra sour cream if desired.
- Serve hot.

Optional Filling Ideas

Diced cooked chicken
Broccoli florets
Ham
Crumbled sausage
Spinach
Buffalo chicken
Taco-seasoned ground beef

Tips

Russet potatoes work best because their skins become crisp and sturdy.
Don’t scoop out too much potato—leave a thin layer to help the skins hold their shape.
For extra-crispy skins, lightly brush the insides with oil before filling.
Refrigerate leftovers for up to 3 days and reheat in the air fryer at 350°F (175°C) for 4–5 minutes.

Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: About 1 hour
Servings: 4