Air Fryer Twice Baked Potatoes

5 from 1 vote

Air Fryer Twice Baked Potatoes

Rich and creamy air fryer twice baked potatoes are easy to make in a small batch, in less time than it takes to bake in a traditional oven! They’re comforting, decadent, and the perfect side dish for any occasion.

Servings servings

Prep Time 15

Cook Time 50

Total Time 1 5

Equipment

Air fryer

Ingredients

3 small russet potatoes about 5 ounces each, washed and dried
¼ cup heavy cream
¼ cup shredded sharp cheddar
4 ounces bacon diced and fried
1 tablespoon butter
1 pinch salt

US Customary - Metric

Instructions

First bake: Preheat the air fryer to 400 degrees F. Poke a few holes in each potato with a fork. Generously grease the air fryer basket and cook the potatoes for about 40 minutes, or until fork tender.
Cool and core: Remove the potatoes from the air fryer and set them on a cutting board to cool for a bit until you can handle them. Then, slice the potatoes in half lengthwise as you would a baked potato.
To core, carefully scoop out the potato using a small spoon and transfer it to a mixing bowl. Be careful to keep the skins intact - we like to leave about a quarter inch of potato in the skins to help maintain their structure. Set the skins aside for later.
Mix the filling: Mash the potato with a fork and add the heavy cream, cheddar, bacon, butter, and salt. Mix well until the filling is smooth and creamy. Taste and adjust as needed, adding more butter and cream if the texture isn't as creamy as you'd like it to be.
Fill and bake: Spoon the filling back into the potato skins, packing it in as well as possible. The potatoes will be a bit rounded on top once you get all the filling back in.
Grease the air fryer basket again, and bake the potatoes at 350 degrees F for about 10 minutes, or until warm and lightly browned on top. Serve hot.

Notes

Potatoes: We like to use smaller, similar sized potatoes as they make better serving sizes and help keep cooking times consistent. A roughly 5 ounce potato is a great size to aim for.

Fillings: Our two most used fillings for twice baked potatoes are shredded cheddar cheese (this is a must!) and crumbled bacon (this is optional but highly recommended if you eat bacon). Of course we also encourage the use of other fillings! Think about options such as scallions, cooked sausage, various shredded cheeses, jalapeno, or any other flavors you enjoy with baked or roasted potatoes.

Serving suggestions: Twice baked potatoes are a perfect side for grilled chicken or burgers. We also love making them as part of an appetizer spread, especially for game days!

Storing and reheating: Twice baked potatoes can be stored in an airtight container in the fridge for up to a week. We reheat them by baking for about 20 to 30 minutes in our toaster oven at 350 F, but you can do the same in your air fryer or traditional oven (both at 350 F as well). You can also reheat the potatoes in the microwave for 2 to 3 minutes.

Freezing: You can freeze twice baked potatoes either before or after the second bake. Simply freeze the potatoes in any freezer-safe container for up to 3 months. Once you are ready to enjoy them, let them defrost in the fridge and then follow any of the reheating instructions above.

Author: Alex Langdon

Calories: 216kcal

Course: Appetizer, Side Dish

Cuisine: American

Keyword: bacon, butter, cheddar cheese, heavy cream, russet potato

Nutrition