Trust me, these air fryer twice-baked potatoes will make your kitchen smell just like Sunday dinner at grandma's, but without having to wait forever. I've been making these spuds for years in the oven, but once I tried the air fryer – well, there's no going back.
Get yourself some nice russet potatoes – the big, sturdy ones. Pop them in the air fryer basket after giving them a good scrub and a poke with a fork (nobody wants exploding potatoes). A little oil and salt on the skin works wonders.
What I love about using the air fryer is how the outside gets nice and crispy while the inside stays fluffy as a cloud. Once they're done the first time around, slice them in half, scoop out the middle, and mix up that filling just like always – butter, sour cream, cheese, whatever makes you happy. I always add extra cheese because, honestly, when has extra cheese ever been wrong?
Back in the air fryer they go for their second round. The tops get golden brown, the cheese gets all melty, and before you know it, dinner's ready in about half the time of the old oven method. No fancy tricks needed – just good, honest cooking with a modern twist.
Recipe
Air fryer twice baked potatoes combine the crispy exterior of an air-fried potato with the creamy, cheesy goodness of a traditional twice-baked potato. This dish transforms ordinary baking potatoes into a decadent side dish that pairs perfectly with any main course, from steaks to roasted chicken.
The beauty of making twice-baked potatoes in an air fryer lies in the time-saving aspect and the perfectly crispy skin that develops during cooking. While conventional ovens can take up to an hour to achieve similar results, the air fryer reduces the cooking time considerably while delivering the same delicious outcome.
Ingredients:
- 4 medium russet potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 4 tablespoons butter, softened
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 green onions, finely chopped
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for brushing
First, wash and dry the potatoes, then brush them with olive oil and season with salt. Cook in the air fryer at 400°F for 40 minutes or until tender. Once cooled slightly, cut potatoes in half lengthwise and scoop out the inside, leaving a thin shell.
Mix the potato filling with sour cream, milk, butter, half the cheese, bacon, green onions, and seasonings. Spoon the mixture back into the potato shells, top with remaining cheese, and return to the air fryer for 5-7 minutes at 375°F until the cheese melts and the tops are golden brown.
For best results, choose potatoes of similar size to ensure even cooking times. The potato skins can be brushed with melted butter before the second air frying for extra crispiness. Allow the cooked potatoes to rest for 5 minutes before serving to let the filling set properly, and store any leftovers in an airtight container in the refrigerator for up to 3 days.
Twice baked potatoes have long been a steakhouse favorite, combining the crispy exterior of a baked potato with a creamy, customizable filling. This air fryer version delivers the same satisfying results in less time than traditional oven methods, while maintaining that coveted contrast between the crispy skin and fluffy interior.
The technique originated in the United States during the 1960s when creative home cooks began experimenting with ways to elevate the basic baked potato. Today, the air fryer adds a modern twist to this classic, offering consistent results and energy efficiency. The potatoes emerge with perfectly crisped skins and a rich, velvety center that can be tailored to individual tastes with various mix-ins and toppings.
Conclusion
Twice-baked potatoes in the air fryer? Let me tell you, these beauties are worth every tick of the clock. No need to heat up your whole kitchen – just pop them in the air fryer and let it work its magic. First time I made these, I couldn't believe how the outside gets all golden and crisp while the inside stays soft as clouds.
Now, I've been cooking potatoes every which way for longer than I care to mention, but this method really does the trick. You get that nice crunchy skin that holds together a creamy, rich filling – just like the ones my mother used to make, except a whole lot quicker.
Makes no difference if you're serving them alongside a roast or dishing them up as the main event with a nice salad. They're just plain good eating. And between you and me, they're not half as fussy to make as some folks think. Just need a bit of patience while they cook, that's all. The air fryer does most of the work anyway, so you can get on with other things while they're cooking.