Air Fryer Twice Baked Potatoes Recipe
Make Air Fryer Twice Baked Potatoes Recipe for crackly skins, pillowy filling, and melty cheese—easy, cozy, and crowd-pleasing.
Ingredients
- 4 large russet potatoes (scrubbed and dried)
- Olive oil
- Kosher salt (to taste)
- Cracked black pepper (to taste)
- ½ cup heavy cream (or milk)
- ¼ cup unsalted butter (softened)
- 1 cup shredded cheese (divided)
- Chopped bacon (for garnish)
- Sour cream (for garnish)
- Green onions (for garnish (optional))
Instructions
Step 1: Preheat and Prepare the Potatoes
Preheat your air fryer to 400°F, giving it a few minutes to come to temperature while you prep. Take the large russet potatoes, scrub them under running water until clean, and pat them dry with a towel. Use a fork to pierce each potato several times so steam can escape during cooking — this little prep sets the stage for a crisp skin and fluffy interior.
Step 2: Oil, Season, and Arrange for Frying
Rub each potato all over with a light coating of olive oil, then sprinkle kosher salt and cracked black pepper evenly across their skins. Place the seasoned potatoes neatly in the air fryer basket in a single layer so hot air circulates evenly; the oil and salt will encourage a golden, crackling exterior while the interior slowly softens.
Step 3: Long Air Fry to Tender Crisp
Cook the potatoes at 400°F for about 70 minutes, until the skins are deeply golden and crisp and the interiors are fork-tender when tested. Remove them carefully and let them cool just enough to handle — the long dry heat transforms the skin into a rough, crackly shell that will hold the twice-baked filling.
Step 4: Scoop and Whip the Filling
Once cool enough, slice each potato in half lengthwise and scoop the steaming, fluffy flesh into a medium bowl. Add the softened butter, heavy cream (or milk), and salt and pepper to taste, then whip with a hand mixer or mash vigorously by hand until the mixture becomes light, airy, and smooth. Taste and adjust butter or cream for a creamy, spoonable texture.
Step 5: Refill, Brown, and Melt the Cheese
Divide the whipped potato mixture back into the crispy skins, mounding slightly to create a domed top. Return the loaded skins to the air fryer for about 4 minutes at 400°F until the tops just begin to brown; then scatter the shredded cheese over each and air-fry an additional 1–2 minutes until the cheese is melted and glossy.
Step 6: Garnish and Serve Hot
Transfer the finished twice-baked potato halves to a light plate and finish each with a sprinkle of chopped crispy bacon, a dollop of sour cream, and a scattering of freshly sliced green onions for bright color and a fresh bite. Serve immediately while the skins are crackly, the cheese is molten, and the filling is warm and pillowy.
Notes
- Use large russet potatoes for the best texture and crisp skins.
- Replace heavy cream with milk to lighten the filling.
- Do not overcrowd the air fryer; cook in batches for even crisping.
- Finish reheating in the air fryer or oven to restore skin crunch.
- Adjust salt after whipping the filling to avoid overseasoning.