Air Fryer Twice Baked Potatoes (Print version)
Crisp air fryer potato skins packed with creamy cheddar, sour cream, bacon, and green onions.
# Ingredients:
For the potatoes
01 -
4 medium russet potatoes, about 8-10 oz (225-285 g) each
02 -
2 teaspoons olive oil
03 -
1 teaspoon kosher salt, divided
For the filling
04 -
3 tablespoons unsalted butter, softened
05 -
1/3 cup (80 g) sour cream
06 -
2 oz (55 g) cream cheese, softened
07 -
2-4 tablespoons milk, as needed
08 -
1/2 teaspoon seasoned salt
09 -
1/4 teaspoon black pepper
10 -
1 cup (115 g) shredded sharp cheddar cheese, divided
11 -
4 slices cooked bacon, crumbled
12 -
3 tablespoons sliced green onions, plus more for serving
# Instructions:
01 -
Scrub the potatoes and dry them well. Prick each one a few times with a fork, rub with olive oil, and season with about 1/2 teaspoon kosher salt.
02 -
Preheat the air fryer to 400°F. Arrange the potatoes in the basket with space between them and cook for 35-45 minutes, turning halfway, until a knife slides easily into the center.
03 -
Let the potatoes cool for 10 minutes. Slice each potato in half lengthwise and scoop the flesh into a bowl, leaving about 1/4 inch of potato inside each skin.
04 -
Mash the potato flesh with butter, sour cream, cream cheese, 2 tablespoons milk, seasoned salt, black pepper, and the remaining kosher salt. Stir in 3/4 cup cheddar, bacon, and green onions. Add more milk only if the filling feels too stiff.
05 -
Spoon the filling back into the potato skins, mounding it slightly. Sprinkle the remaining 1/4 cup cheddar over the tops.
06 -
Air fry the filled potatoes at 350°F for 8-10 minutes, until the centers are hot and the cheese is melted. Garnish with extra green onions and serve warm.
# Good to know:
01 -
Use potatoes of similar size so they cook evenly.
02 -
Filled potatoes can be refrigerated up to 2 days before the second air fry.
03 -
For a meatless version, omit the bacon and add smoked paprika or chopped broccoli.