Twice baked potatoes are a comforting and versatile dish that can be enjoyed as a side or a main course. With the help of an air fryer, you can achieve perfectly crispy skins and a creamy, flavorful filling with minimal effort. This recipe is perfect for busy weeknights or as a crowd-pleasing dish at gatherings. The best part? You can customize the filling to suit your taste preferences, making it a dish that everyone will love.
Ingredients:
- 4 medium-sized russet potatoes
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup milk (or more if needed)
- 1 cup shredded cheddar cheese, divided
- 4 slices cooked bacon, crumbled
- 2 green onions, thinly sliced
- Salt and pepper to taste
- Optional toppings: extra cheese, sour cream, chives, or bacon bits
Method:
- Preheat and Prepare Potatoes: Preheat your air fryer to 400°F (200°C). Wash and scrub the potatoes thoroughly. Pat them dry with a paper towel. Poke several holes in each potato with a fork, then rub them with olive oil. Sprinkle with salt for added flavor.
- First Bake in the Air Fryer: Place the potatoes in the air fryer basket in a single layer, ensuring they aren’t touching. Cook for 35-40 minutes, flipping them halfway through, until they are tender when pierced with a fork.
- Cool and Scoop: Carefully remove the potatoes from the air fryer and let them cool for a few minutes until they can be handled. Slice each potato in half lengthwise. Scoop out the inside of the potatoes, leaving a thin layer of potato flesh to help maintain the shape of the skins. Place the scooped-out potato flesh in a mixing bowl.
- Prepare the Filling: Mash the potato flesh with butter, sour cream, and milk until smooth and creamy. Stir in 3/4 cup of the shredded cheddar cheese, crumbled bacon, green onions, and season with salt and pepper to taste. Adjust the consistency with more milk if needed.
- Fill the Potato Skins: Spoon the mashed potato mixture back into the potato skins, mounding it slightly. Sprinkle the remaining cheddar cheese over the tops.
- Second Bake in the Air Fryer: Place the filled potato skins back into the air fryer basket. Cook at 375°F (190°C) for 5-7 minutes until the cheese is melted and bubbly, and the edges of the potato skins are crispy.
- Serve: Carefully remove the potatoes from the air fryer. Serve hot, topped with additional sour cream, chives, or extra bacon bits if desired.
Variations & Tips:
- Cheese Choices: Swap out cheddar for Monterey Jack, pepper jack, or mozzarella for a different flavor profile.
- Meat-Free: Skip the bacon and add sautéed mushrooms or roasted vegetables for a vegetarian version.
- Loaded Potatoes: Add a sprinkle of cooked ground beef or chili to make these potatoes a hearty main dish.
- Make Ahead: Prepare the potatoes ahead of time and store them in the refrigerator. When ready to serve, reheat them in the air fryer for 5-10 minutes at 375°F (190°C).
- Extra Creamy: For an extra creamy filling, use cream cheese in place of or in addition to the sour cream.
Final Thought:
Twice baked potatoes in the air fryer offer a quick and easy way to enjoy a classic comfort food with a modern twist. The crispy skins and creamy, customizable filling make this dish a hit at any meal. Whether you’re serving them as a side dish or the main attraction, these potatoes are sure to impress with their rich flavors and satisfying textures. Plus, with the convenience of the air fryer, you’ll have more time to enjoy your delicious creation with family and friends.