Air Fryer Twice Baked Potatoes
, Published Nov 04, 2025
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These Air Fryer Twice Baked Potatoes are have crispy skins, fluffy cheesy filling and golden cheese and bacon topping. Fast, make-ahead friendly and holiday ready – I guarantee that once you make twice baked potatoes in the air fryer you will never look back!
Everyone’s favorite side dish gets the air fryer treatment! You make amazing baked potatoes in the air fryer, so why not a step further and prepare air fryer twice baked potatoes? These loaded cheesy potatoes pack cheddar, Parmesan, bacon and chives into every bite making them the ultimate crowd-pleasing potato dish.
Everything cooks in the air fryer – first we bake russet potatoes, scoop the creamy flesh, mash with butter, sour cream, a splash of whole milk and plenty of cheddar, then pile it back in and air fry till the tops are bronzed and bubbling. A shower of chives, green onions and crispy bacon bits seals the deal.
Why you’ll ❤️ this recipe
- The air fryer delivers crispy skin and fluffy filling faster than the oven.
- Make-ahead friendly and great for entertaining.
- Customizable – add your own twist to make this recipe your own!
Here’s What You’ll Need
This recipe uses simple ingredients – you really can’t get it wrong! Let’s have a look at the key ingredients:
- Potatoes – Make sure to pick a high starch variety such as Russets for fluffy mash and sturdy shells that hold tons of filling.
- Butter, sour cream and milk – The essential trio for irresistibly smooth, fluffy and rich filling!
- Cheese – I am using sharp cheddar and grated parmesan.
- Bacon – Air fry bacon till crisp and chop to use as a topping (and in the filling, if you are feeling extra!).
- Chives and green onions – Fresh, oniony lift that cuts through the richness.
- Seasoning – Garlic powder, onion powder, paprika, salt and pepper for steakhouse-style twice baked spuds.
How to Make Air Fryer Twice Baked Potatoes
Bake the potatoes & cook bacon
- Preheat the Air Fryer at 400°F (200°C). Scrub the potatoes clean and dry them thoroughly with paper towels. Brush with a little olive oil.
- Air fry for 35–40 minutes, flipping over halfway through, until a knife can easily pierce them. Remove from the air fryer basket and set aside to cool, uncovered.
- Lay strips of bacon in a single layer in the air fryer basket and air fry at 400°F (200°C) for 2-3 minutes or until the bacon is crisp – keep an eye on it as the cooking time may vary depending on your air fryer model.
- Transfer to a paper towel-lined plate and crumble or chop into small bits once cool enough.
Prepare the potato filling
- Slice the top of the potatoes and use a spoon to scoop out the flesh into a mixing bowl. Set the potato skins aside for now.
- Heat milk and butter in a saucepan or the microwave until the milk is warm and butter starts to melt.
- Add the milk and butter and use a potato masher to make a creamy mash – it doesn’t have to be completely smooth. Stir in the sour cream, grated cheese, green onions, most of the chives and seasoning blend. Taste the mash to check whether you need to add more salt and pepper.
Fill the potatoes and bake again
- Spoon the mash into the potato skins, filling all the way to the top. Scatter the bacon bits and top with extra grated cheese.
- Preheat the air fryer to 350°F (180°C). Place the potatoes into the basket, spaced apart so they can crisp up evenly. Cook for 10-15 minutes or until the cheese is bubbling and golden.
Serving Suggestions
Twice Baked Potatoes pair beautifully with many main dishes and they are great for lunch with a green salad.
Grilled steak is the classic pairing – try my Cowboy Steak or Air Fryer Ribeye Steak, or these irresistible Air Fryer Steak Bites! They also go well with roast chicken, pork chops, lamb chops, BBQ ribs, chicken wings and so many more dishes.
Prepping Ahead and Storage
This side dish is always a big hit and the good news is you can prepare it in advance. Bake the potatoes up to 3 days in advance and store in an airtight container in the fridge. This will make them easier to handle when scooping out the potato flesh but make sure to warm this in the microwave with a splash of milk before mashing.
You can also refrigerate the assembled twice baked potatoes, filling and all, up to a day in advance. Air fry before serving and you are good to go! Stuffed potatoes can be frozen, covered in plastic wrap and placed in freezer bags for up to 2 months. Thaw in the fridge, then air fry
Leftovers will keep in the fridge for 3-4 days – make sure to reheat thoroughly before serving, adding a little extra grated cheese for good measure.
Recipe Notes and Tips
- I prefer not to pierce the potatoes with a fork prior to baking – it is not necessary and keeps the skins beautifully intact. Pick large potatoes of similar size and shape so that they cook evenly.
- Variations: You can freestyle as much as you like by adding in whatever you fancy! Anything goes – experiment with caramelized onions, chopped spinach, kimchi, diced ham… You can leave out the bacon for a vegetarian version.
- Substitutions: Full-fat Greek yogurt works well as a sour cream swap or you can use cream cheese or garlic and herb cheese such as Boursin (adjusting the amount of milk as needed). Use shredded mozzarella, Swiss cheese, grated Comté or Monterey Jack instead of the cheddar.
Frequently Asked Questions
No one likes gluey, gummy mash! To avoid this, make sure you use the right type of potatoes and mash them while still warm using a potato masher or ricer. Do not mash for too long or use a hand mixer – this is will cause the potatoes to release more starch which can make them gummy and unpleasant. It’s fine if the mash is not 100% smooth, it will bake creamy and fluffy in the air fryer.
Air fry for 10-15 minutes at 350°F (180°C) or until hot all the way through. Brush the skins with a little olive oil to refresh the crispness and add extra toppings if desired.
If you make my Air Fryer Twice Baked Potato recipe, please leave a rating and a comment — it helps more readers find the recipe. I love seeing your plates! Please leave a comment and rating if you try this recipe, follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations.
Air Fryer Twice Baked Potatoes
Video
Ingredients
- 4 large russet potatoes (Maris Piper / baking potatoes)
- 2 tbsp olive oil
- 4 strips bacon (optional)
- ½ cup (125ml) whole milk
- 3 tbsp unsalted butter , cubed
- ½ cup (120g) sour cream , more as needed
- 4 green onions , sliced very thinly
- 1 small bunch fresh chives , sliced very thinly
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp sweet paprika
- 1 cup (125g) grated cheddar cheese , plus extra to top
- ¼ cup (25g) grated parmesan
- salt and pepper to season
Instructions
Bake the potatoes
- Preheat the Air Fryer to 400°F (200°C). Scrub the potatoes clean and dry them thoroughly with paper towels. Brush them with olive oil and bake for 35–40 minutes, or until a knife can easily pierce them. Remove from the air fryer basket and set aside to cool, uncovered.4 large russet potatoes, 2 tbsp olive oil
Cook the bacon
- Lay strips of bacon in a single layer in the air fryer basket and air fry at 400°F (200°C) for 2-3 minutes or until the bacon is crisp. Transfer to a paper towel-lined plate and crumble or chop into small bits once the bacon is cool enough.4 strips bacon
Prepare the filling
- Slice the top of the potatoes and use a spoon to scoop out the flesh into a mixing bowl. Set the potato skins aside for now.
- Heat milk and butter in a saucepan or the microwave until the milk is warm and butter starts to melt.3 tbsp unsalted butter, ½ cup (125ml) whole milk
- Add the milk and butter mixture and use a potato masher to make a creamy mash – it doesn't have to be completely smooth.
- Stir in the sour cream, grated cheese, green onions, chives and seasoning blend. Taste the mash to check whether you need to add more salt and pepper.½ cup (120g) sour cream, 4 green onions, 1 small bunch fresh chives, 1 tsp salt, 1 tsp black pepper, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp sweet paprika, 1 cup (125g) grated cheddar cheese, ¼ cup (25g) grated parmesan, salt and pepper to season
Fill and bake again
- Spoon the mash into the potato skins, filling all the way to the top. Scatter the bacon bits and top with extra grated cheese.
- Preheat the air fryer to 350°F (180°C). Place the potatoes into the basket, spaced apart so they can crisp up evenly. Cook for 10-15 minutes or until the cheese is bubbling and golden.
- Garnish with chopped chives and serve!
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
