These air fryer twice baked potatoes are simple, no-nonsense comfort food. The air fryer gets the skins nice and crisp without much effort, while the inside stays soft and easy to mash. Scoop it out, mix in a few basics, stuff it back in, and that’s it. Easy enough for a weeknight, good enough to keep making again.
The Cheesy Air Fryer Twice Baked Potatoes
2
servings30
minutes40
minutes300
kcalIngredients
- Potato
2 pieces 2 russet potatoes
5 tablespoons 5 olive oil
- Potato fillings
2 tablespoons 2 sour cream
2 tablespoons 2 green onion, chopped
4 tablespoon 4 red cheddar (or any cheese that you like)
2 teaspoon 2 garlic powder
1 teaspoon 1 salt
1 teaspoon 1 black pepper
1 teaspoon 1 paprika
Directions
- Scrub the potatoes clean, pat dry, then rub lightly with oil and salt.
- Air fry at 200°C / 400°F for 35–40 minutes, flipping halfway, until fork-tender and skins feel crisp.
- Let the potatoes cool slightly, then slice each one in half lengthwise. Scoop out the inside, leaving a thin layer so the skins don’t collapse.
- Mash the potato flesh with butter, sour cream, salt, and pepper until smooth. Fold in most of the cheese and any add-ins.
- Spoon the filling back into the potato skins and top with the remaining cheese.
- Air fry again at 190°C / 375°F for 6–8 minutes, until heated through and the tops are lightly golden.
- Finish with green onions or extra toppings if needed, then serve hot.
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