Air Fryer Twice-Baked Potatoes

Level up your favorite spuds into the ultimate side dish! These Twice-Baked Potatoes are made easy in the air fryer and turn out so cheesy and delicious. They're delicious on their own as a quick lunch or paired with a steak and salad for a special weekend dinner.

Course Side Dish

Cuisine American

Keyword air fryer twice-baked potatoes, stuffed potatoes

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 212kcal

Author lalaine

Equipment

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

US Customary - Metric

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