Air Fryer Twice Baked Potatoes

There’s something about a steaming twice-baked potato that feels like a warm, familiar hug. When I was a kid, my grandma used to slide a pan of these out of the oven on slow Sunday afternoons — the house smelled of butter and onions, and everyone hovered until the crispy skins came out with their golden, crackly edges. I still chase that exact comfort: tangy sour cream, fluffy potato filling, and a crunchy skin that snaps when you take a bite. These days I make them in the air fryer so I get that same cozy, classic goodness faster and with delightfully crisp edges every time.

Quick Facts

• Yield: Serves 4 (4 potatoes)
• Prep Time: 15 minutes
• Cook Time: 40 minutes total (air fryer + reheating)
• Total Time: 55 minutes

Why This Recipe is Awesome

This recipe gives you fluffy, pillowy potato filling with a skin that crisps like a chip — all without heating your whole kitchen. It balances buttery richness, tang from sour cream, and a little sharpness from cheddar. It’s great for weeknight dinners, impressive for guests, and so comforting that leftovers taste like a midnight snack hero. Plus, the air fryer adds a satisfying sizzle and crunch you’ll hear before you even smell the melted cheese.

Ingredients

For the Main Dish:

• 4 medium russet potatoes (about 10–12 ounces each)
• 2 tbsp olive oil or vegetable oil (for skins)
• 4 tbsp unsalted butter, melted
• 1/2 cup sour cream
• 1/3 cup whole milk (or half-and-half for extra richness)
• 1 cup shredded sharp cheddar cheese, divided
• 3 green onions, thinly sliced (or 1/4 cup chopped chives)
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper, to taste
• Optional: 4 slices cooked bacon, chopped

For the Sauce / Garnish (if applicable):

• Extra sour cream, chives, or hot sauce for serving

How I Make It

Step 1:

Preheat your air fryer to 400°F. Scrub the potatoes and prick them a few times with a fork so steam can escape. Rub each potato with 2 tbsp olive oil total (a light coat) and sprinkle with salt. Pop them into the air fryer basket and cook for 35–40 minutes, turning once halfway through. You’ll know they’re done when a knife slides in easily and the skins start to show those little dark, crackly spots.

Step 2:

When the potatoes are cool enough to handle (but still warm), slice each one lengthwise and scoop out the flesh into a large bowl, leaving about a 1/4-inch shell so the skins hold their shape. Don’t scoop too aggressively — I like keeping a little potato attached to the skin so each bite stays moist and fluffy.

Step 3:

Add melted butter, sour cream, milk, garlic powder, half the cheddar, and most of the green onions to the bowl. Mash with a potato masher or sturdy fork until the mixture becomes creamy but not gluey — I stop when I still see tiny bits of potato for texture. Season with salt and pepper. If the filling feels too dry, add another tablespoon of milk.

Step 4:

Spoon the potato mixture back into the shells, piling it up so each looks generously stuffed. Sprinkle the remaining cheddar on top. Return the stuffed potatoes to the air fryer and cook at 375°F for 5–8 minutes until the cheese melts and the tops brown slightly. You’ll hear a gentle sizzle and catch a whiff of toasted cheese — heaven.

Step 5:

Finish with more sliced green onions, a dollop of sour cream, and the optional chopped bacon. Let them sit for 2 minutes so the filling settles. Serve hot and watch people dig in — the skins will be crisp, the centers creamy and steaming, with cheesy strings pulling away in satisfying tugs.

Pro Tips

• Pick medium-size russet potatoes for even cooking and the best fluffy texture.
• Preheat the air fryer for at least 3 minutes — that first burst of heat gives skins that irresistible crisp.
• If you like extra crispy skins, brush the shells with a bit more oil before the final air fry step.
• For creamier filling, use half-and-half instead of milk, or add an extra tablespoon of butter.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap sharp cheddar for mozzarella or pepper jack for a milder or spicier profile.
• Use Greek yogurt instead of sour cream for a tangy, protein-rich swap (slightly less creamy).
• For dairy-free: replace butter with vegan butter and use unsweetened almond milk; the skins still crisp and the filling stays tasty.
• Make it gluten-free by checking bacon and other add-ins for cross-contamination — potatoes themselves are naturally gluten-free.

Variations & Tips

• Spicy: Stir in 1–2 tbsp chopped pickled jalapeños and a pinch of cayenne.
• Herby: Add chopped dill and parsley for a fresh spring twist.
• Tex-Mex: Mix in black beans, corn, chopped cilantro, and top with salsa.
• Kid-friendly: Keep it simple with extra cheddar and mild bacon bits.
• Loaded vegetarian: Use sautéed mushrooms and caramelized onions instead of bacon.
• Creative twist: Mix in 2 tbsp sun-dried tomato pesto for a tangy, savory surprise.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prepare the filling and shells separately, store in the fridge for up to 24 hours, then assemble and reheat in the air fryer at 375°F for 8–10 minutes. For longer storage, freeze stuffed potatoes and reheat from frozen at 375°F for 20–25 minutes.

Can I double the recipe?

Sure thing. Work in batches so you don’t overcrowd the air fryer basket. Increase the cooking time for the initial bake by 5–10 minutes if you can’t fit all potatoes at once.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil to keep richness without greasiness.

How do I know it’s done?

Look for crisp, slightly blistered skins and a fluffy interior that holds its shape. The cheese on top should melt and brown a little; a knife should glide into the potato without resistance.

What if I don’t have ingredient X?

Swap sour cream for plain Greek yogurt, cheddar for any melting cheese, and green onions for chives or parsley. Potatoes forgive a lot.

How I Like to Serve It

I love these for a cozy weeknight dinner with a crisp salad and a cold beer or a glass of chilled white wine. They shine at potlucks — stack them on a tray and watch them disappear. On chilly nights, serve with a bowl of tomato soup for maximum comfort. They work as a hearty side for grilled meats in summer, too.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 6–8 minutes to regain crispness.
• If you top with cooked meat, remember safe reheating temps — chicken should reach 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! These air fryer twice-baked potatoes hit every comfy note: crisp, creamy, cheesy, and utterly irresistible.