Air Fryer Twice Baked Potatoes
This air fryer twice baked potatoes recipe creates crispy, cheesy, and creamy potatoes in less time, perfect as a side dish for any meal.
Ingredients
- 4 large Russet potatoes
- 1 cup shredded cheddar cheese
- 4 slices bacon cooked and crumbled
- 1/2 cup sour cream or Greek yogurt
- 4 tbsp butter
- 1/4 cup chopped green onions or chives
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Wash and dry the potatoes. Preheat the air fryer to 400°F (200°C).
- Bake the Potatoes: Place the potatoes in the air fryer basket and cook for 35-40 minutes, flipping halfway through, until tender.
- Scoop Out the Filling: Allow the potatoes to cool slightly, then cut them in half lengthwise and scoop out the insides, leaving a thin layer of potato in the skins.
- Mix the Filling: In a bowl, combine the scooped-out potato with sour cream, butter, cheddar cheese, bacon, green onions, and seasonings. Mix until well combined.
- Refill and Bake Again: Spoon the filling back into the potato skins. Place them back in the air fryer and cook for an additional 5-7 minutes until the tops are golden and crispy.
Notes
- Substitutions: Use Greek yogurt instead of sour cream for a healthier option. Substitute bacon with broccoli for a vegetarian version.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 5-10 minutes until warmed through.
- Spice it up: Add jalapeños or use pepper jack cheese for a spicier version.
- Make Ahead: Prepare up to the point of the second bake and store in the fridge. Bake in the air fryer when ready to serve.