Air Fryer Twice Baked Potatoes
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 – this easy potato recipe will be a hit with everyone!
Servings: 4
Calories: 742kcal
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!
Video
Notes
Prep Ahead: 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 refrigerated 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.
Nutrition
Calories: 742kcal | Carbohydrates: 75g | Protein: 21g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 1068mg | Potassium: 1753mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1096IU | Vitamin C: 24mg | Calcium: 386mg | Iron: 4mg
