This recipe for Air Fryer Twice-Baked Potatoes is a quicker take on the original recipe, without any sacrifice to the flavor. It’s the perfect weeknight dish and the potatoes turn out super tasty. They’re great as a side dish, as a game-day snack, or as a quick lunch!
Hands down, my favorite game-day snack is twice-baked potatoes! Every time I see them on an appetizer menu, I know I’m going to be ordering them.
There’s just something so comforting and delicious about fluffy mashed potatoes seasoned with choice spices and baked twice to crispy perfection that I just can’t enough of. Hits the spot every time.
Ingredient notes
- Potatoes– the best type to use are Russet potatoes. They have a starchy, fluffy interior that combines well with other additions like heavy cream and cheese. They also have a thicker, sturdier skin to hold everything together without breaking.
- Heavy cream– adds rich, creamy taste. You can substitute buttermilk or half and half for a low fat alternative.
- Butter- adds moisture as well as creaminess.
- Cheeses– the recipe uses a combination of shredded cheddar and Mozzarella. Feel free to substitute your favorite cheese blends.
- Seasonings– a combination smoked paprika, garlic powder, salt, and pepper rounds up the flavor
- Sour cream and green onions– additional toppings
Now that I have an Air Fryer, I don’t think I’ll ever go back to cooking baked potatoes the traditional way.
You don’t need any oil; all you have to do is give them a good scrub and pop them in the air fryer. They end up perfectly tender every single time.
Once you have your baked potatoes, all you need to do is scoop out the insides and add some heavy cream, butter, cheese, and a few spices. Then, you fill your potato skins back up and put them back in the Air Fryer for 10 minutes until everything gets all melted and golden brown.
Play around with the toppings! Of course, chives and sour cream are a classic way to top your potatoes, but I also like to sprinkle some bacon pieces on top. They’re also really good with salsa or even steamed broccoli and cheese sauce!
Helpful tips
- Cook the potatoes adequately. Undercooked potatoes will be difficult to mash. If overcooked, the shells might not hold shape. Air fry the potatoes until a fork can pierce through without resistance.
- Do not scoop too much of the potato. Leave about 1/8 to 1/4-inch layer around the edges to keep the shells from breaking apart.
- Do not allow the potatoes to get cold. For a creamy consistency and taste, mash the potatoes while still warm. Use a potato masher or ricer; never a blender or food processor.
- Do not overbeat. Gently stir the ingredients until well-combined as overbeating releases starch and results in a gummy texture.
- Use a resealable bag to easily fill the shells. Transfer to the bag, snip off the tip, and pipe into the shells.
- Bake “thrice”. For a crispier texture, you can air fry the hollowed potatoes for about 5 to 7 minutes before stuffing.
How to Serve
- Air Fryer twice-baked potatoes are great as a side dish, as a game-day snack, or as a quick lunch! I love them paired with a hearty soup or a giant salad.
- Enjoy them as is or dress them up with your favorite toppings.
How to store
- To make ahead, you can cook the potatoes and store in the fridge for up to 3 days until you’re ready to cut them and make the filling.
- To store already stuffed and baked, transfer the potatoes to a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months. Reheat in the air fryer at 400 F for about 4 to 5 minutes or in the oven at 400 F for about 15 to 20 minutes or until warmed through. You can also reheat in the microwave on HIGH at 1 to 2-minute intervals.
- To store stuffed but unbaked, arrange the potatoes in a single layer on a baking sheet and freeze until firm. Transfer to freeze-safe containers and freeze for up to 2 months. They can go right from the freezer to the air-fryer.
Ingredients
- 4 Russet potatoes, baking size
- 1/4 cup heavy cream
- 1/4 cup butter, softened
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup shredded mozzarella
- 1/2 cup shredded cheddar
- sour cream
- green onions, chopped
Equipment
- Air Fryer
Instructions
- Using the tines of a fork, poke holes in the potatoes. Arrange in a single layer on the air fryer tray or basket. Air fry at 400 F for 35 to 40 minutes or until potatoes can be easily pierced.
- Carefully remove baked potatoes from the fryer and allow to slightly cool to touch. Cut in half with a knife and scoop the insides out, leaving about 1/8 to 1/4-inch layer around the edges.
- In a bowl, combine potato flesh, heavy cream, and butter. Mash together until well combined.
- Add the seasonings to the bowl and mix well. Stir in ¼ of the cheddar cheese and ¼ of the mozzarella cheese.
- Spoon the mixture back into the halved potatoes and top with remaining cheese.
- Arrange in a single layer in the air fryer and cook at 400 F for about 6-8 minutes, or until the cheese is melted and golden.
- Remove from the air fryer and top with sour cream and green onions. Serve hot.
Notes
- Cook the potatoes adequately. Undercooked potatoes will be difficult to mash. If overcooked, the shells might not hold shape. Air fry the potatoes until a fork can pierce through without resistance.
- Do not scoop too much of the potato. Leave about 1/8 to 1/4-inch layer around the edges to keep the shells from breaking apart.
- Do not allow the potatoes to get cold. For a creamy consistency and taste, mash the potatoes while still warm. Use a potato masher or ricer; never a blender or food processor.
- Do not overbeat. Gently stir the ingredients until well-combined as overbeating releases starch and results in a gummy texture.
- Use a resealable bag to easily fill the shells. Transfer to the bag, snip off the tip, and pipe into the shells.
- Bake “thrice”. For a crispier texture, you can air fry the hollowed potatoes for about 5 to 7 minutes before stuffing.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Leave a Comment