Air Fryer Twice-Baked Potatoes Recipe
Introduction
Air fryer twice-baked potatoes are a quick and delicious twist on the classic comfort food. This method gives you crispy-skinned potatoes with a creamy, cheesy filling in no time. Perfect for a satisfying side or a simple meal.
Ingredients
- 4 medium potatoes
- 1 cup shredded cheese (cheddar or your choice)
- ½ cup sour cream
Instructions
- Step 1: Wash and pierce the potatoes with a fork. Bake them at 400°F (200°C) for about 45 minutes until tender.
- Step 2: When cool enough to handle, slice the potatoes in half and scoop out the insides into a bowl, leaving a thin shell.
- Step 3: Mix the potato flesh with sour cream and cheese until creamy. Season with salt and pepper if desired.
- Step 4: Spoon the filling back into the potato skins and place them in the air fryer basket.
- Step 5: Air fry at 375°F (190°C) for 8–10 minutes until the tops are golden and slightly crispy.
Tips & Variations
- Add cooked bacon or chives to the filling for extra flavor.
- Use Greek yogurt instead of sour cream for a tangier taste.
- Try different cheese varieties like mozzarella or pepper jack for a twist.
Storage
Store leftover twice-baked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 5–7 minutes to maintain crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the potatoes ahead of time?
Yes, you can bake and scoop the potatoes a day ahead. Keep the filling refrigerated and assemble just before air frying.
What if my air fryer is small?
Cook the potatoes in batches to avoid overcrowding, which ensures even cooking and crispiness.
PrintAir Fryer Twice-Baked Potatoes Recipe
Air Fryer Twice-Baked Potatoes are a delicious and easy side dish made by baking potatoes until tender, scooping out the insides and mixing with cheese and sour cream, then stuffing the mixture back into the potato skins and finishing them in the air fryer for a crispy, cheesy topping. This recipe combines creamy, cheesy filling with perfectly crisped skins using the quick and convenient air frying method.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Air Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Potatoes
- 4 medium russet potatoes
Filling
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt, to taste
- Black pepper, to taste
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Pierce each potato several times with a fork to allow steam to escape. Place the potatoes on a baking sheet and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
- Prepare the Filling: Once the potatoes are cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the potato flesh into a mixing bowl, leaving a small border to keep the skins intact. Mash the potato flesh with sour cream, shredded cheddar cheese, salt, and black pepper until creamy and well combined.
- Stuff the Potatoes: Spoon the cheesy potato mixture back into the potato skins, filling them generously. Place the stuffed potatoes into the air fryer basket in a single layer to ensure even cooking.
- Air Fry the Stuffed Potatoes: Set the air fryer to 375°F (190°C) and cook the stuffed potatoes for 8-10 minutes, or until the tops are golden brown and the cheese is melted and bubbly.
- Serve: Carefully remove the potatoes from the air fryer and let them cool for a couple of minutes before serving. Enjoy as a delightful side dish or a hearty snack.
Notes
- Russet potatoes work best due to their starchy, fluffy interior.
- You can customize the filling by adding cooked bacon, chives, or green onions.
- Make sure not to overfill the skins to avoid spillage during air frying.
- If you prefer, the initial baking step can be done entirely in the air fryer prior to stuffing.
Keywords: twice-baked potatoes, air fryer potatoes, cheesy potatoes, side dish, easy potato recipe, crispy potatoes
