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Air Fryer Twice Baked Potatoes are crispy on the outside, soft and fluffy on the inside, and so easy to make that they might just replace your favorite baked version. Perfect as a comforting side dish or a satisfying light meal, each bite delivers that golden crunch and creamy, cheesy goodness everyone loves.
Just like my air fryer seasoned French fries, these stuffed potatoes are the ultimate comfort food!
When my family and I go out for a fancy dinner, we love twice baked potatoes with our meal. Now, we’ve discovered making twice-baked potatoes in the air fryer is an easy way to make us feel like we can have a fancy side dish for any meal without leaving the house!
They’re the perfect side dish for a juicy air-fried filet mignon or salmon in the air fryer.
For more air fryer potato recipe ideas, try making these easy air fryer steak fries, air fryer potato wedges, and air fryer tater tots next.
Quick Look At This Recipe
- ✨ Flavor: Savory, cheesy, and perfectly balanced with a crisp skin and fluffy, buttery filling.
- ⏱️ Prep time: 5 minutes
- 🔥 Cook time: 45 minutes + 5 minutes after mixing and stuffing.
- ⏲️ Total time: about 55 minutes
- 👥 Servings: 8 servings
- 🥄 Tools: Air fryer
- ❄️ Freezer-friendly: Yes, you can prep and stuff in advance, then air fry to reheat when ready to serve.
- 👩🏻🍳 Tip: For the fluffiest texture, cook the potatoes until the centers reach 205–210°F before scooping and refilling.
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Why You’ll Love This Recipe
- Easy Side Dish: Simple ingredients, minimal prep, and quick air fryer cooking make these twice baked potatoes perfect for busy weeknights with dishes like air fryer scallops.
- Versatile: Customize them with your favorite mix-ins, from classic cheddar and bacon to veggie-packed fillings. The air fryer makes them faster and crispier than oven baking.
- Make-Ahead Friendly: Prep them in advance, then air fry when ready to serve. Pair with frozen chicken breast in the air fryer for effortless meal prep that lasts several days!
Table of Contents
Ingredients
I use my Cosori 5.8 quart air fryer with a basket to make this recipe. It all starts with baking potatoes in the air fryer before mixing the filling, stuffing the skins, and cooking again to finish them off.
Besides an air fryer to make this recipe, here’s a look at the ingredients you will need.
- Russet potatoes: Russet potatoes are best for baked potatoes because their high starch and low moisture make the insides fluffy, while their thick skins crisp up perfectly in the oven or air fryer. You can also use them to make these air fryer home fries.
- Butter and olive oil: The potatoes are brushed with olive oil before baking them in the air fryer. This helps the seasonings stick and crisps up the skins as the cook. The butter adds flavor and richness to the fluffy twice-baked potato filling.
- Classic flavorings: Shredded cheddar cheese, crumbled bacon, and sour cream flavor and top our twice baked potatoes.
Substitutions and Variations
- Garlic Parmesan: Mash the potato filling with roasted garlic, Parmesan cheese, and a sprinkle of Italian seasoning for rich, savory flavor. Top with extra Parmesan before the final air fry for a golden, crispy finish that smells downright irresistible.
- Broccoli Cheddar: Fold in finely chopped steamed broccoli and sharp cheddar cheese to the mashed potato mixture. The gooey cheddar and tender broccoli make this variation creamy, colorful, and packed with feel-good comfort.
- Sweet Potato Swap: Air fry baked sweet potatoes instead of russets and reduce the first bake to 35–40 minutes at 400°F. Mash the sweet potato flesh with butter, a pinch of smoked paprika, shredded sharp cheddar or Parmesan, and a little salt and pepper. Stuff back into the skins and top with more cheese before air frying again.
- Different Cheese: Cheddar cheese is my favorite and what I traditionally use. Swiss, Monterey Jack, or any other shredded cheese you like is a way to change to try out different flavors.
- No Bacon: If you want to skip the bacon, feel free to explore other mix-ins, such as chopped jalapeños, bell peppers, sauteed mushrooms, or crispy onions.
How to Make Air Fryer Twice Baked Potatoes
To get started, wash and scrub each potato and pat dry with a paper towel. Use a fork to pierce each potato about 10 to 12 times.
- Place the potatoes in the air fryer basket and gently brush with olive oil to coat the outer skin of the potato, and sprinkle with salt and pepper. Air fry the potatoes at 400°F for 40 to 45 minutes.
- Place the cooked potatoes on a cutting board and cut each potato lengthwise in half. Scoop out the baked potato filling from each potato half using a spoon. Leave about a quarter of an inch of the potato in the potato skin.
- Transfer the potato filling to a medium bowl and mix together until the mixture is similar to mashed potatoes. Then, add in the sour cream, butter, and shredded cheese. Stir together until they are well mixed.
- Scoop the potato mixture back into the potato skins until each one is filled.
- Return the filled potatoes to the air fryer basket without stacking or overlapping.
- Air fry again at 400° Fahrenheit for about 5 minutes or however long it takes to melt the cheese. Serve with air fryer armadillo eggs for a fun dinner!
For more easy snacks, try these air fryer Red Robin steak fries and air fryer Babybel cheese next!
Recipe Tip
- Don’t Overscoop: Make sure to leave a 1/4-inch of potato attached to the skin to support the air fryer twice baked potato.
- Cook Right: For perfectly tender and fluffy potatoes, make sure to cook fully during the first bake. Use a skewer to pierce the potato all the way to the center. If it easily goes into the potato, it’s ready. Since air fryers cook differently, you should use a thermometer to check that the internal temperature has reached 205°-210°F, instead of relying on the cooking time.
- Pierce Before Air Frying: Always poke holes with a fork before the first bake so steam can escape and prevent splitting.
- Don’t Overcrowd the Basket: Leave space between potatoes so the air circulates evenly and the skins crisp all around. For smaller air fryers, you may need to cook in batches. I was able to cook four halves at a time in my basket air fryer.
Storing and Reheating
- Storing: These potatoes taste best when fresh and hot, but you can keep leftovers in an airtight container for up to 4 days.
- Reheating: Pop them back in the air fryer at 350°F for about 5–6 minutes or until warmed through. The air fryer reheats them evenly and keeps the skins crispy. So much better than the microwave!
Recipe FAQs
Yes! You can fully prepare and stuff the potatoes up to a day in advance. Store them covered in the refrigerator, then air fry at 350°F for 5–7 minutes until heated through and the cheese is melty. You can also freeze them before the second cook. Air fry straight from frozen at 360°F until hot in the center (165°F).
It’s perfectly cooked when the potato center is fluffy and reaches an internal temperature of 205–210°F during the first bake. After refilling, air fry until the top is golden and the filling is hot and creamy.
Yes, but russet potatoes are best because of their fluffy interiors and crisp skins. Yukon Gold or sweet potatoes also work, but will be creamier and denser.
You can serve them as a hearty side dish or even the main event. They pair perfectly with grilled chicken, air fryer steak, or air fryer frozen vegetables for a balanced dinner, but they’re also filling enough to stand alone when served with a simple green salad or bowl of soup. For entertaining, slice them in half or quarters and serve as warm, cheesy appetizers that everyone will love, especially when paired with air fryer jalapeno poppers and crispy air fryer chicken wings.
More Air Fryer Potato Side Dish Recipes
Side Dishes
Air Fryer Hasselback Potatoes
Side Dishes
Air Fryer Loaded Baked Potatoes
Side Dishes
Air Fryer Potato Skins
Side Dishes
Air Fryer Roasted Potatoes
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Air Fryer Twice Baked Potatoes
Equipment
- Air Fryer
Ingredients
- 4 russet potatoes
- 1 tablespoon olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 4 sliced bacon, cooked and crumbled
- ¼ cup unsalted butter, softened
- 1 cup cheddar cheese, shredded
- ½ cup sour cream
Instructions
- Wash and scrub each potato, then pat dry with a paper towel. Using a fork, pierce each potato about 10 to 12 times.
- Place the potatoes in the air fryer basket and gently brush with olive oil to coat the outer skin of the potato. Season with salt and pepper, and return the basket to the air fryer and air fry at 400° Fahrenheit for 40 to 45 minutes.
- Once the potatoes are done cooking, place them on a cutting board and cut each potato lengthwise in half. Use a large spoon or portion scoop to remove the baked potato filling out of each potato half. Leave about a quarter of an inch of the potato in the potato skin
- Transfer the potato filling to a medium bowl and use a hand mixer, or large fork, and mix together until they are like mashed potato. Then, add in the sour cream, butter, and shredded cheese. Stir together until they are well mixed.
- Scoop the potato mixture back into the potato skins until each one is filled. Return filled potatoes to the air fryer basket without stacking or overlapping. Air fryer again at 400° Fahrenheit for about 5 minutes.
Video
Notes
- Don’t Overscoop: Leave about ¼-inch of potato attached to the skin so the shells stay sturdy and hold their shape.
- Cook Right: For fluffy, tender insides, make sure the potatoes are fully cooked during the first bake. Use a skewer to test; it should slide in easily. Or you can check that the internal temperature is 205–210°F, since every air fryer cooks a little differently.
- Pierce Before Air Frying: Always poke holes with a fork before the first bake so steam can escape and prevent the skins from splitting.
- Don’t Overcrowd the Basket: Give the potatoes space so air can circulate and the skins crisp evenly. For smaller air fryers, cook in batches. I fit about four halves in my basket-style air fryer at a time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you cook your potatoes in the microwave before airfryer
Yes! You can soften them up for a few minutes in the microwave and then adjust the cook time as you won’t need to cook as long if you pre cook in the microwave.