Airfryer Twice-Baked Potatoes

Name: Airfryer Twice-Baked Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium russet potatoes; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1/4 cup green onions, chopped; Salt and pepper to taste; Olive oil for brushing

Highlighted under: Classic Comfort Recipe Ideas

I love the way Airfryer Twice-Baked Potatoes combine crispy exteriors with fluffy interiors, creating a delightful texture that you can’t resist. This dish is not only easy to whip up, but it's also an excellent make-ahead option for any occasion. We’ve perfected the balance of flavors by adding just the right amount of seasoning to elevate the creamy filling. Trust me, once you try these, they will become a staple in your recipe collection!

Created by

Emily

Last updated on 2026-02-17T14:18:19.263Z

When making Airfryer Twice-Baked Potatoes, I was pleasantly surprised by how quickly they cooked while maintaining all the flavors of traditional baking. By using the air fryer, I was able to achieve that perfect crispy skin without the long wait time usually required in the oven. This method is a game-changer for busy weeknights!

One of my favorite tips during this process is to mash the potato flesh with some sour cream and cheese right after baking them. It creates a creamy filling that not only tastes amazing but also holds its shape beautifully when stuffed back into the skins. I definitely recommend adding kid-friendly toppings like bacon bits or chives for added flavor!

Why You Will Love This Recipe
Crispy, golden skins with a fluffy and creamy filling
Quick cooking time thanks to the air fryer
Endless topping possibilities for customization

Choosing and Preparing the Potatoes

When selecting russet potatoes, look for ones that are firm with no blemishes or soft spots. Their thick skin will yield the perfect crispy exterior, while the starchy flesh ensures a fluffy interior. Before air frying, it’s essential to wash the potatoes thoroughly to remove any dirt, as it can affect the final taste and texture. Poking holes helps steam escape during cooking, preventing the potatoes from bursting and ensuring even cooking throughout.

For an added flavor dimension, feel free to experiment with different types of potatoes, such as Yukon Gold or red potatoes. While russets create the best texture for twice-baked potatoes, other varieties can still yield tasty results. Just keep in mind that cooking times may vary slightly, so check for tenderness by inserting a fork or knife into the thickest part.

Perfecting the Filling

The creamy filling is the heart of twice-baked potatoes. I recommend using a combination of sharp cheddar cheese and sour cream, which both contribute to a rich, tangy flavor profile. For a more robust taste, consider adding ingredients like crispy bacon bits or sautéed mushrooms. These additions not only enhance flavor but also add a delightful texture that contrasts with the creamy filling.

While mixing the filling, it’s vital to achieve a creamy consistency. If the mixture seems too dry, a splash of milk or additional sour cream can help. When combining, use a fork or potato masher instead of an electric mixer to maintain some small chunks of potato, which will better hold the filling together when stuffed back into the skins.

Serving and Storing Tips

Twice-baked potatoes work wonderfully as a side dish or as a hearty main course. To elevate the presentation, consider garnishing with additional chopped green onions, a dollop of sour cream, or a sprinkle of smoked paprika for an enticing color contrast. These small touches not only enhance visual appeal but also contribute additional layers of flavor.

If you have leftovers, storing them is simple. Place cooled stuffed potatoes in an airtight container in the refrigerator for up to three days. To reheat, place them in the air fryer at 350°F (175°C) for about 10 minutes, ensuring they are warmed through and the skins are crispy again. Alternatively, they can be heated in the oven at 375°F (190°C) for 15-20 minutes. Freezing is also an option; just ensure they are well-wrapped to prevent freezer burn.

Ingredients

Ingredients for Twice-Baked Potatoes

4 medium russet potatoes
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup green onions, chopped
Salt and pepper to taste
Olive oil for brushing

Once you have all the ingredients ready, you’re good to go!

Instructions

Prepare the Potatoes

Preheat your air fryer to 400°F (200°C). Wash the potatoes thoroughly, then poke a few holes in each one with a fork. Brush the skins lightly with olive oil and sprinkle with salt.

Air Fry the Potatoes

Place the potatoes in the air fryer basket and cook for 25 minutes or until tender.

Cool and Stuff

Remove the potatoes from the air fryer and let them cool for about 10 minutes. Once cool, cut each potato in half lengthwise and scoop out the insides into a bowl, leaving a small border.

Mix the Filling

To the potato flesh, add shredded cheese, sour cream, green onions, salt, and pepper. Mix until creamy and well combined.

Stuff and Air Fry Again

Spoon the mixture back into the potato skins, packing it gently. Place the stuffed potatoes back in the air fryer for an additional 5 minutes to warm through and crisp the tops.

Once done, serve the potatoes warm and enjoy!

Pro Tips

Feel free to customize your filling with ingredients like crispy bacon, diced jalapeños, or different types of cheese for added flavor!

Ingredient Substitutions

If you're looking for a lighter version of twice-baked potatoes, Greek yogurt can serve as a great substitute for sour cream. It will provide the necessary creaminess while also adding protein. For those who are lactose intolerant, a dairy-free cheese option and a non-dairy sour cream substitute can easily be used without compromising on flavor.

For a gluten-free option, just ensure any toppings or additional ingredients used are certified gluten-free. If you want to make these suitable for vegan diets, plant-based cheese and yogurt can be excellent alternatives. Remember to check ingredient labels for any hidden animal products.

Troubleshooting Common Issues

If your potatoes are not cooking through in the air fryer, check to see if they're overcrowded in the basket. Air fryers rely on proper airflow for even cooking, so make sure there’s enough space between the potatoes. If they’re still firm after the suggested cooking time, simply pop them back in the air fryer for an additional 5-10 minutes and check periodically.

Another common issue is a filling that is too runny or too dry. If it’s too runny, try adding a bit more potato flesh or cheese to thicken it up. On the other hand, if it’s too dry, incorporate a splash of cream or broth until you reach your desired consistency. Adjusting these elements ensures a delightful balance in flavor and texture.

Variations to Try

To add a spicy kick to your twice-baked potatoes, consider mixing in diced jalapeños or a dash of hot sauce into the filling. Experimenting with flavored cheeses, such as pepper jack or gouda, can also introduce new dimensions to the dish. For an Italian twist, blend in some cooked spinach and ricotta cheese for a different flavor profile.

For festive occasions, consider topping your twice-baked potatoes with fried shallots or a cheesy breadcrumb topping. This will give the potatoes an appealing crunch while providing a contrast to the creamy filling inside. The key is to be playful with ingredients and adapt the recipe to your own taste preferences.

Questions About Recipes

→ Can I use other types of potatoes?

Yes, you can use other potatoes like Yukon Gold or Sweet potatoes, but cooking times may vary slightly.

→ Can I make these ahead of time?

Absolutely! You can prepare the filling ahead of time and reheat the potatoes when ready to serve.

→ What can I serve with these potatoes?

These make great sides for grilled meats or can be served as a hearty snack on their own.

→ How can I make them healthier?

You can replace sour cream with Greek yogurt and reduce the amount of cheese used for a lighter version.