These Air Fryer Twice-Baked Potatoes are a creamy, cheesy delight. Russet potatoes get crispy skins, stuffed with fluffy, cheesy mash—perfect for an easy air fryer baked potato recipe that turns a simple spud into a decadent dinner treat.
Recipe Tips and Tricks
Choose medium russets—consistent size cooks evenly; scrub well for clean skins. Poke holes—prevents bursting during the first bake. Scoop carefully—leave a thin shell to hold the filling; too thin and it collapses. Mix filling smoothly—mash thoroughly for creamy texture; lumps ruin the vibe. Air fry the second round—crisps the tops without overcooking the skins.
Why You’ll Love This Recipe
Get ready to elevate your dinner with a dish that’s as easy as it is outrageously delicious with these Air Fryer Twice-Baked Potatoes—they’re an air fryer baked potato recipes superstar and an easy dinner ideas champ that’s about to become your new favorite for a cozy, indulgent meal! This recipe is a creamy, cheesy masterpiece: russet potatoes transform in the air fryer with crispy, golden skins, then get scooped out and stuffed with a fluffy, cheesy mash that’s baked again to perfection—all in a fraction of the time traditional methods take, leaving you free to enjoy your evening. It’s the ultimate low-effort comfort food—just pop them in, whip up the filling, and let the air fryer finish the job, delivering potatoes with a crunchy exterior and a rich, gooey center that’s bursting with flavor, making your meal feel like a special treat without any of the stress. Whether you’re serving them as a hearty side, topping them for a full dinner, or just craving a decadent bite on a busy night, this one’s a total winner—crisp, creamy, and guaranteed to make every forkful a delightful, fuss-free joy that keeps you grinning from start to finish!
Air Fryer Twice-Baked Potatoes
Crispy, cheesy twice-baked potatoes from the air fryer—easy indulgence.
Ingredients
- 4 medium russet potatoes
- 1 tbsp olive oil
- 2 tbsp unsalted butter, softened
- ¼ cup sour cream
- ½ cup shredded cheddar cheese
- 2 tbsp milk
- Salt to taste
- Pepper to taste
Instructions
- Gear Up for Twice-Baked Bliss: Alright, let’s dive into this creamy, cheesy adventure—grab your air fryer, a cutting board, a sharp knife or fork, a spoon, a mixing bowl, and a spatula! These twice-baked potatoes are about to make your dinner dreamy and easy. Picture that crispy, gooey goodness—let’s get started with a big, excited grin lighting up our faces!
- Scrub the Potatoes with Care: Take your 4 medium russet potatoes—rinse them under cold water, scrubbing with your hands or a brush to clean those skins. Imagine them turning into crispy, cheesy masterpieces—pat them dry with a towel and set them on your cutting board, ready to roll!
- Poke Holes for Safe Baking: Grab your sharp knife or a fork—poke each potato 6-8 times all over, making little steam vents. Picture that fluffy inside staying perfect—this quick step keeps them from bursting in the air fryer—smile at how simple this is already!
- Oil the Potatoes for Crispy Skins: Drizzle 1 tbsp olive oil over the potatoes—use your hands to rub it all over each one, giving them a light, shiny coat. Sprinkle with a pinch of salt—imagine that oil crisping up those skins into golden perfection—set them aside, ready for the first bake!
- Air Fry the First Round: Preheat your air fryer to 400°F for 3 minutes—open the basket and place the potatoes in a single layer, giving them space to breathe! Set the timer for 40 minutes—hit start and flip them halfway at 20 minutes with tongs, picturing those skins getting crunchier by the minute!
- Cool and Scoop the Potatoes: When the timer dings, remove the potatoes with tongs—let them cool for 5 minutes until you can handle them. Slice each one lengthwise with your knife, then use a spoon to scoop out the fluffy insides into your mixing bowl, leaving a thin shell—imagine that creamy filling coming together!
- Mix the Cheesy Filling: Add 2 tbsp softened butter, ¼ cup sour cream, ½ cup shredded cheddar cheese, 2 tbsp milk, a pinch of salt, and a dash of pepper to the potato insides—mash it all together with a fork or spatula until it’s smooth and creamy. Picture that cheesy, tangy goodness—taste and tweak seasoning if you like!
- Stuff the Potato Shells: Spoon the cheesy filling back into the potato shells—pile it high, letting it mound over the edges a bit. Imagine that creamy mash nestled in those crispy skins—give them a little pat, knowing they’re ready for their second air fryer glow-up!
- Air Fry Again for Crispy Tops: Place the stuffed potatoes back in the air fryer basket—set it to 400°F for 10 minutes. Hit start and watch them turn golden and bubbly on top—picture that cheesy crust forming—when the timer beeps, they’re ready to steal the show!
- Serve Up Your Twice-Baked Delight: Pull those beauties out—inhale that cheesy, toasty scent and serve them hot, savoring every bite of that crispy skin and creamy, cheesy filling! Top with extra cheese or chives if you’re feeling fancy, pair with a main, or enjoy solo—dig in, relishing every indulgent moment with a big, happy grin!
Notes
- Poke those holes—skipping this risks a burst, so don’t skip for safety and texture!
- Scoop carefully—too much shell removed makes them flimsy, so leave a thin layer for structure.
- Second bake crisps—don’t skip it, or you’ll miss that golden, cheesy top!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 339Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 38mgSodium 271mgCarbohydrates 39gFiber 4gSugar 3gProtein 9g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Russet potatoes are the starchy base—4 medium have about 88 grams of carbs, 520 kcal, fluffy and crisp-skinned. Butter adds richness—2 tbsp has 22 grams of fat, 200 kcal, creamy and indulgent. Sour cream brings tang—¼ cup has 10 grams of fat, 120 kcal, smooth and zesty. Cheddar cheese melts gooey—½ cup shredded has 14 grams of fat, 200 kcal, sharp and savory. Milk softens the mash—2 tbsp has 1 gram of carbs, 15 kcal, light and creamy. Salt enhances flavor—negligible macros, ties it together. Pepper adds a kick—negligible macros, subtle spice. Olive oil crisps the skin—1 tbsp has 14 grams of fat, 120 kcal.
Variations and Substitutions
Swap russets for Yukon Golds or sweet potatoes—Yukons (80g carbs per 4 medium), sweet (96g), creamier or sweeter. Use Greek yogurt instead of sour cream—¼ cup (5g fat, 60 kcal), lighter and tangy. Sub cheddar with mozzarella or gouda—½ cup (14g fat each), milder or smokier. Replace butter with margarine or ghee—2 tbsp (20g fat), lighter or clarified options. Add bacon bits or chives—2 tbsp bacon (10g fat), 1 tbsp chives (negligible), for smoky crunch or freshness. Use almond milk instead of regular—2 tbsp (negligible macros), for dairy-free creaminess.
Storage Options
Store in an airtight container in the fridge for up to 3 days—filling stays creamy; skins soften slightly. Reheat in the air fryer at 350°F for 10-12 minutes to recrisp, or microwave for 1-2 minutes—add a drizzle of oil if dry. Freeze for up to 2 months—wrap individually, thaw overnight, and reheat in the air fryer.
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