I absolutely adore this recipe because it gives me the perfect excuse to use my air fryer for creating the crispiest, most flavorful stuffed potatoes imaginable. Plus, the combination of cheddar, bacon, and a hint of garlic just hits all the right comfort-food notes, making it a go-to for any cozy night in.

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I adore preparing Air Fryer Twice Baked Potatoes as a warm and tasty dish to accompany dinner. They’re creamy and full of flavor, thanks to the russet potatoes at their heart.

Olive oil and salt amplify their natural deliciousness, while sour cream, cheddar cheese, and bacon make for the rich, savory filling.

Ingredients

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Russet potatoes: Carbohydrate and fiber powerhouses, perfect for a sturdy foundation.

Olive Oil: Nutritious fat with antioxidants; makes things crispy.

Sour cream provides a creamy texture and a sharp, tangy taste.

Cheddar cheese is high in protein and calcium.

It gives a savory flavor.

Bacon: Supplies protein along with a smoky, crispy texture.

Green Onions: Provides a fresh taste along with a hint of onion flavor.

Ingredient Quantities

4 medium russet potatoes

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

4 tablespoons butter, softened

1/2 cup sour cream

1/2 cup shredded cheddar cheese

1/4 cup milk

3 slices bacon, cooked and crumbled

2 green onions, sliced

1/4 teaspoon garlic powder

Extra shredded cheese for topping (optional)

Chopped parsley for garnish (optional)

Instructions

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1. Set your air fryer to 400°F (200°C) to preheat. While the air fryer heats up, wash the potatoes thoroughly and then dry them off. Using a fork, poke several holes into each potato.

2. Coat the potatoes with olive oil and then sprinkle them with salt and pepper. Then, put them in the basket of the air fryer and set the temperature to 400 degrees F. Cook for 35-40 minutes or until they reach the tenderness you desire and have a nice, crispy skin.

3. After cooking, take the air fryer basket out of the air fryer and let it sit for a few minutes. While the basket is sitting, set the air fryer to 350°F (175°C).

4. Halve the potatoes lengthwise and scoop out the flesh into a mixing bowl. You’re going to mix the potato with the following ingredients: 1 cup shredded cheddar cheese, 4 ounces cream cheese, and 4 tablespoons of butter. After mixing, spoon the potato mixture back into the potato shells.

5. Incorporate into the potato pulp the butter, sour cream, milk, sharp cheddar cheese, garlic powder, salt, and pepper. Beat and blend with a hand mixer until almost smooth with some lumps and parts that are still bound together; do not overbeat.

6. Fold in the bacon crumbs and the green onions, reserving some to sprinkle on top when serving.

7. Return the potato mixture to the shells, mounding it back into each with a generous portion.

8. If desired, top each stuffed potato with extra shredded cheese.

9. Put the stuffed potatoes back in the air fryer and cook them for another 5-8 minutes. The aim is for the cheese to become melted and bubbly.

10. Take out of the air fryer, and add the rest of the bacon, green onions, and chopped parsley (if using) as a garnish. Serve without delay.

Equipment Needed

1. Air fryer
2. Fork
3. Knife
4. Cutting board
5. Mixing bowl
6. Spoon
7. Hand mixer
8. Oven mitts
9. Measuring spoons
10. Measuring cup

FAQ

Can I use a different type of potato for this recipe?Certainly. Although russet potatoes are ideal because of their high starch content and fluffy texture, you can also use Yukon gold potatoes, which will create a filling that is slightly creamier.

How long do I cook the potatoes in the air fryer?The whole potatoes should first be air-fried at 400°F (200°C) for roughly 35-40 minutes, or until tender throughout and yielding to a fork when sampled. Potato size and air fryer model may mandate some variation from the above numbers.

Can I make this recipe ahead of time?Indeed, you can make the twice-baked potatoes as far as the second bake and hold them until you’re ready to serve. Store them in the fridge for up to 2 days, and then finish them in the air fryer.

Can I freeze twice-baked potatoes?Certainly! After the initial baking and filling stage, the items can be frozen. They should be wrapped tightly in plastic wrap, then placed in either an airtight container or a freezer bag. They will be thawed in the refrigerator before the next baking stage.

What other toppings can I add?You can customize your potatoes further, if you like, with toppings of your choice. Some tasty options include:
– Broccoli
– Diced red bell peppers
– Sautéed mushrooms

These not only make your patatas bravas more distinctive, but also up their flavor and nutrition.

How can I make this recipe vegetarian?Just eliminate the bacon and think about using a cheese suitable for vegetarians. You might also want to increase the volume of your other vegetables or substitute some extra plant-based proteins for the kinds of meat mentioned.

Can I substitute the sour cream with something else?Certainly, Greek yogurt or a dairy-free alternative to sour cream is perfectly suitable to use if you have a preference.

Substitutions and Variations

You can substitute medium sweet potatoes for the russet potatoes; this gives a different flavor profile.
You can use either melted butter or avocado oil in place of olive oil.
If you find yourself without sour cream, Greek yogurt can be a healthier substitute to use instead.
If you want a different taste, use shredded mozzarella cheese instead of cheddar cheese.
For a vegetarian alternative, replace crumbled bacon with smoked tempeh or coconut bacon.

Pro Tips

1. Choose the Right Potatoes: Ensure you select medium-sized russet potatoes for even cooking. Larger potatoes may require a longer cooking time in the air fryer.

2. Crispy Skin Tip: For extra crispy skin, after coating the potatoes with olive oil, consider sprinkling a little sea salt on the outside. This will enhance the texture and flavor of the skin.

3. Mixing Method: When incorporating the butter, sour cream, milk, cheese, and other ingredients into the scooped-out potato, a potato masher can help maintain a nice texture without over-smoothing the mixture. Over-blending can cause the mixture to become gummy.

4. Cheese Options: Experiment with different types of cheese for varying flavor profiles. Adding a touch of smoked cheese or a blend of cheddar and Monterey Jack can add a new dimension to the dish.

5. Even Filling: When filling the potato shells, use a piping bag or a zip-top bag with the corner cut off. This method can help achieve even, attractive mounds of filling in each potato.

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Air Fryer Twice Baked Potatoes Recipe

My favorite Air Fryer Twice Baked Potatoes Recipe

Print Recipe

Equipment Needed:

1. Air fryer
2. Fork
3. Knife
4. Cutting board
5. Mixing bowl
6. Spoon
7. Hand mixer
8. Oven mitts
9. Measuring spoons
10. Measuring cup

Ingredients:

4 medium russet potatoes

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

4 tablespoons butter, softened

1/2 cup sour cream

1/2 cup shredded cheddar cheese

1/4 cup milk

3 slices bacon, cooked and crumbled

2 green onions, sliced

1/4 teaspoon garlic powder

Extra shredded cheese for topping (optional)

Chopped parsley for garnish (optional)

Instructions:

1. Set your air fryer to 400°F (200°C) to preheat. While the air fryer heats up, wash the potatoes thoroughly and then dry them off. Using a fork, poke several holes into each potato.

2. Coat the potatoes with olive oil and then sprinkle them with salt and pepper. Then, put them in the basket of the air fryer and set the temperature to 400 degrees F. Cook for 35-40 minutes or until they reach the tenderness you desire and have a nice, crispy skin.

3. After cooking, take the air fryer basket out of the air fryer and let it sit for a few minutes. While the basket is sitting, set the air fryer to 350°F (175°C).

4. Halve the potatoes lengthwise and scoop out the flesh into a mixing bowl. You’re going to mix the potato with the following ingredients: 1 cup shredded cheddar cheese, 4 ounces cream cheese, and 4 tablespoons of butter. After mixing, spoon the potato mixture back into the potato shells.

5. Incorporate into the potato pulp the butter, sour cream, milk, sharp cheddar cheese, garlic powder, salt, and pepper. Beat and blend with a hand mixer until almost smooth with some lumps and parts that are still bound together; do not overbeat.

6. Fold in the bacon crumbs and the green onions, reserving some to sprinkle on top when serving.

7. Return the potato mixture to the shells, mounding it back into each with a generous portion.

8. If desired, top each stuffed potato with extra shredded cheese.

9. Put the stuffed potatoes back in the air fryer and cook them for another 5-8 minutes. The aim is for the cheese to become melted and bubbly.

10. Take out of the air fryer, and add the rest of the bacon, green onions, and chopped parsley (if using) as a garnish. Serve without delay.