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These Air Fryer Twice-Baked Potatoes are a perfect weeknight dinner, snack, or appetizer. They’re baked, not fried, and are packed with so much flavor with just a few ingredients.

a grey plate with air fryer twice baked potatoes on it.
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If you’re a fan of our Loaded Air Fryer Potato Skins, but prefer a mashed potato texture, you’re going to adore these twice-baked potatoes in the air fryer.

They’re robust enough to be a main dish but also work as an appetizer or side.

Sustainability Tip

ingredient prep Tip

You can chop the green onions, shred the cheese, and bake the bacon (or make air fryer bacon) ahead of time.

Store everything covered in the fridge for up to three days.

Here’s how to make them

*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.

Making these twice-baked potatoes in the air fryer is a three-step process:

  • Bake the potatoes (air fryer or oven)
  • Make the filling
  • Heat the twice-baked and add toppings

Start by scrubbing the potatoes to remove any dirt. Let them dry for a bit and then poke each potato 7-10 times with the tines of a fork.

In a medium mixing bowl combine: olive oil, kosher salt, and chopped garlic. Roll those lovely potatoes around the bowl until they’re fully coated with the oil mixture.

Place the potatoes in the air fryer, and cook for 34 minutes, flipping them halfway through to prevent any burn spots.

Let the potatoes cool long enough to be able to safely handle them, and then slice them in half lengthwise. Scoop the insides out and place those in the bowl. Set the skins aside. And yes, this sound like part of a true crime podcast.

Along with the scooped potatoes, mix in: sour cream, milk, grated cheddar, salt, and pepper. Mix that until it is well-combined.

Spoon that mixture back into the potato skins and gently place them back in the air fryer. Bake for 5 minutes and then top with additional grated cheddar, sliced green onions, chopped bacon, or whatever your beautiful heart desires.

Can You Make Twice Baked Potatoes Ahead of Time?

Yes, though I recommend making the components ahead of time and storing them separately, rather than prepping them stuffed and then refrigerating them.

You can make the potatoes and mash the innards ahead of time.

Then, you just need to assemble everything, pop them in the air fryer for 3-5 minutes at 350F, and serve.

Pro Tips

  • You can use plain Greek yogurt in place of sour cream. I also love using cream cheese in lieu of sour cream.
  • If you’re using larger potatoes, you may need to cook them for ~37 minutes. Depending on the size of your air fryer you may consider reducing to two larger potatoes.
  • Potatoes are done with a knife easily pierces into the skin.
  • No air fryer? You’ll find oven-baking instructions in this post on Crispy Baked Potatoes.
a grey plate with stuffed baked potatoes topped with cheese, bacon, and green onions on it.
5 from 4 ratings

Air Fryer Twice-Baked Potatoes

Servings: 3
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
a grey plate with air fryer twice baked potatoes on it.
These air fryer twice-baked potatoes are a perfect weeknight dinner, snack, or appetizer. They're baked, not fried, and are packed with so much flavor with just a few ingredients.

Ingredients 

  • 3 russet potatoes
  • 2 tsp olive oil
  • 1/4 tsp kosher salt
  • 1 clove garlic {finely minced}
  • 1/3 cup sour cream
  • 2 tbsp whole milk {or half and half}
  • 1/4 cup cheddar cheese {shredded}{plus more for toppings if desired}
  • 1/8 tsp ground black pepper
  • 2 strips bacon {cooked and chopped}
  • 1 green onion {sliced}

Instructions 

  • Scrub the outside of potatoes, and dry off with a clean kitchen towel.
    3 russet potatoes
  • Poke 7-10 holes in the skin of each potato with a fork.
  • In a medium-sized mixing bowl, add olive oil, salt, and minced garlic.
    2 tsp olive oil, 1/4 tsp kosher salt, 1 clove garlic
  • Put a potato in the bowl and swirl it around until the entire potato is covered in the oil/salt/garlic mixture. Move to the air fryer basket. Repeat with the other potatoes.
  • Bake at 350˚F for 34 minutes, flipping halfway through.
  • Remove potatoes from the basket and let them cool for ~10 minutes or until you can safely handle them.
  • Cut potatoes in half lengthwise, and carefully scoop out the flesh into a bowl. Set skins aside.
  • Add sour cream, milk/cream, cheddar cheese, black pepper, and an optional pinch of kosher salt. Gently mash until mostly smooth.
    1/3 cup sour cream, 2 tbsp whole milk, 1/4 cup cheddar cheese, 1/8 tsp ground black pepper
  • Spoon the mixture into the potato skins and bake in the air fryer at 350˚F for an additional 5 minutes.
  • Top with optional additional cheddar cheese and chopped bacon and bake for an additional minute if desired. Top with green onions and serve.
    1/4 cup cheddar cheese, 2 strips bacon, 1 green onion

Notes

  • You can use plain Greek yogurt or softened cream cheese in place of sour cream.
  • If you’re using larger potatoes, you may need to cook them for ~37 minutes. Depending on the size of your air fryer you may consider reducing to two larger potatoes.
  • Potatoes are done with a knife easily pierces into the skin.

Nutrition

Serving: 1potatoCalories: 349kcalCarbohydrates: 41gProtein: 10gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 34mgSodium: 386mgPotassium: 992mgFiber: 3gSugar: 3gVitamin A: 318IUVitamin C: 13mgCalcium: 141mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Main Course, Side Dish
Cuisine: American
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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About Sarah Cook

I'm here to help you make easy, seasonal, and no-fuss recipes for yourself and your family.

Whether it's a quick one-pot dinner or if I am teaching you how to can and preserve local produce, you can consider me your elder millennial grandma

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5 from 4 votes

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8 Comments

  1. This was so good. Easy weeknight dinner. I’ve said it before, but I’ll say it again: I LOVE that you put the quantities of the ingredients in the directions, not just at the start of the recipe. Little things like that make me want to hug you.5 stars

    1. Awww, I’d accept that hug and hug you right back, Paulette!

      I admit to being so grumpy when I make other recipes that don’t have this feature. So much scrolling back and forth. I still have some old ones I haven’t converted yet but I update them as soon as I find it!

  2. Thank you so much for posting this recipe. I love these kind of potatoes and my stomach will be happy to. I scaled down the receipt to just 1 serving since there is only me. Thanks again.5 stars

  3. I don’t cook. Like, I caught chicken on fire in the oven. But these, oh boy. Easy to make, pretty foolproof, and taste amazing. I made them multiple days in a row. I mixed the potato mixture in the same bowl as the oil/salt/garlic and that was tasty. Making them again tonight!5 stars

    1. In your defense, I feel like we’ve all caught something on fire at some point in our cooking journyes. 🙂

      But I’m glad you like it and that this recipe has been easy for you!

  4. This was easy and delicious!  My air fryer took about 48 minutes on 370 to bake the potato, but it was a giant potato (at altitude?  Does that matter?). Anyway, delicious!  Thank you!5 stars