Go Back

Air Fryer Twice Baked Potatoes

Air fryer twice baked potatoes have crisped skins and a creamy, cheddar-filled center. The potatoes cook in the air fryer before being filled and finished until the cheese is melted and the tops are lightly browned.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 58 minutes
Total Time 1 hour 13 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Cook the potatoes
  • 4 russet potatoes medium, about 8 ounces each
  • 1 tbsp olive oil
  • 1 tsp kosher salt divided
Make the filling and finish
  • 4 tbsp unsalted butter
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 1 cup sharp cheddar cheese shredded, divided
  • 2 scallions thinly sliced
  • 0.25 tsp ground black pepper

Equipment

  • 1 6-quart air fryer

Method
 

Cook the potatoes
  1. Preheat a 6-quart air fryer to 400°F for 5 minutes.
  2. Scrub the potatoes and dry them well, then prick each potato several times with a fork and rub with olive oil.
  3. Arrange the potatoes in a single layer in the air fryer basket and air fry at 400°F for 35–45 minutes, turning halfway through, until a knife slides easily into the center; work in batches if needed.
Make the filling and finish
  1. When the potatoes are cool enough to handle, slice them in half lengthwise and scoop the flesh into a medium bowl, leaving about 1/4 inch of potato in each skin.
  2. Mash the potato flesh with the butter, sour cream, milk, 3/4 cup of the cheddar, scallions, 1/2 teaspoon of the salt, and the black pepper.
  3. Spoon the filling back into the potato skins, arrange them in a single layer in the air fryer basket, and top with the remaining 1/4 cup cheddar.
  4. Air fry at 350°F for 5–8 minutes, working in batches if needed, until the cheese is melted and the tops are lightly browned.

Notes

For evenly cooked potatoes, choose potatoes of similar size. Refrigerate leftovers in an airtight container for up to 3 days; they can be frozen, though the texture may soften. For a dairy-free variation, use dairy-free butter, sour cream, milk, and cheddar.