These Air Fryer Twice Baked Potatoes make a wonderful side dish or appetizer. They combine a creamy, cheesy filling with ultra-crispy skins and come together quickly in the air fryer.
Twice Baked Potatoes
The best twice baked potatoes have a rich, creamy center and a crunchy, flaky skin. This air fryer method speeds up the process and yields perfectly melty potatoes that are ideal for weeknight dinners, meal prep, or entertaining.
Why you’ll love these potatoes:
- EASY – With pre-shredded cheese and jarred minced garlic, this recipe requires minimal prep and no special tools beyond an air fryer.
- VERSATILE – The classic mix of garlic, cheddar, butter, and sour cream pairs well with many mains and works as a party appetizer.
- MEAL PREP FRIENDLY – Make a batch of baked potatoes ahead of time, then transform them into twice baked potatoes for lunches, sides, or to freeze for later.
Ingredients for Air Fryer Twice Baked Potatoes
Below is a summary of the ingredients used in this recipe. Exact measurements appear in the recipe card further down.
- Baked potatoes – Use pre-baked or air-fried potatoes. If starting with raw potatoes, bake them first and allow to cool slightly before scooping.
- Butter (melted), sour cream, cheddar cheese (shredded), and milk – These create a creamy, smooth filling.
- Garlic (minced), salt, and pepper – For flavor. Jarred garlic works well for convenience.
You’ll need a mixing bowl and an air fryer for this recipe.
How to Make Twice Baked Potatoes in the Air Fryer
Quick and straightforward—this recipe is easy to follow. Here’s a step-by-step guide to get those creamy centers and crispy skins.
Hollow potato skins
Slice each baked potato lengthwise and scoop the flesh into a bowl, leaving about 1/4 inch of potato attached to the skin so the shells stay sturdy.
Mix filling
Add melted butter, sour cream, 1/4 cup of the shredded cheddar, milk, and the scooped potato to the bowl. Mash until creamy and season with salt and pepper to taste.
Stuff potato skins
Spoon the creamy filling back into the potato skins and top with the remaining shredded cheddar.
Air fry
Preheat the air fryer to 390°F for 3 minutes. Arrange the stuffed potatoes in a single layer (work in batches if needed) and air fry 4–5 minutes until the cheese is bubbly and the tops are golden.
What to serve with twice baked potatoes
Serve hot and garnish with fresh herbs or green onions for color and brightness. These potatoes pair well with grilled or roasted meats and make a great party appetizer alongside other small plates.
More dinner ideas to serve with twice baked potatoes:
- Stuffed pork tenderloin
- Pecan-crusted chicken
- Flank steak with chimichurri
- Salmon and broccoli sheet pan
- Air fryer stuffed chicken breast
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Place a paper towel beneath and above the potatoes to absorb excess moisture and help keep the skins from getting soggy.
Can you freeze twice baked potatoes?
Yes. For best results, prepare the filled potatoes but do not add the final cheese or air fry them. Wrap each stuffed potato tightly in plastic wrap, place in a freezer bag, and freeze up to 3 months. Thaw overnight in the fridge before topping with cheese and air frying 4–5 minutes. If cooking from frozen, air fry briefly, add cheese, then finish air frying until heated through and bubbly.
How to Reheat Twice Baked Potatoes
Reheat gently in the oven or air fryer at 350°F until warmed through to avoid drying the skins. Microwaving will soften the skins and is not recommended for the best texture.
If you love this easy side dish, you’ll love these potato recipes:
- Stuffed potato skins with spinach and artichoke
- Gouda and jalapeño twice baked potatoes
- Breakfast potatoes filled with baked eggs
- Potato skins with buffalo chicken
- Crispy parmesan potato skins with chicken and marinara
Twice Baked Potato FAQs
Gummy filling usually results from excess moisture in the potato or using potatoes that are too cold when mixed. Pat potatoes dry before baking, avoid baking wrapped in foil, and use warm potatoes when mashing to keep the texture light and fluffy.
Soggy skins result from trapped moisture. Ensure potatoes are dry before cooking and cool completely before refrigerating. The air fryer usually crisps skins very well.
Yes. Bake at 350°F for 15–20 minutes or until heated through and the cheese on top is golden.
Air Fryer Twice Baked Potatoes
Ingredients
- 2 russet potatoes, baked or air fried
- 1 tablespoon butter, melted
- 1 teaspoon minced garlic
- 1/4 cup sour cream
- 1/2 cup shredded cheddar cheese, divided
- 2 tablespoons milk
- Salt and pepper to taste
Instructions
- Start with already-baked potatoes. You can cook them in the air fryer or use leftover/meal-prepped baked potatoes.
- Slice potatoes lengthwise and scoop the center into a bowl, leaving about 1/4 inch of flesh attached to the skins.
- Mix the scooped potato with melted butter, sour cream, 1/4 cup cheddar, milk, minced garlic, and salt and pepper. Mash until smooth.
- Fill the potato skins with the mixture and top with the remaining shredded cheddar.
- Preheat the air fryer to 390°F for 3 minutes. Air fry the stuffed potatoes in a single layer 4–5 minutes until golden and heated through.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.