Description
This recipe for air fryer twice-baked potatoes features crispy potato skins stuffed with a creamy mixture of mashed potato, cream cheese, sour cream, cheddar cheese, and green onions. The potatoes are first cooked whole in the air fryer, scooped and mixed with flavorful ingredients, then stuffed back and air fried again to achieve golden, melted cheese topping. It’s a quick and delicious twist on the classic twice-baked potato using the convenience and crispiness from the air fryer.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes
- Olive oil (for brushing)
- 1 teaspoon salt (for sprinkling)
Filling
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese, divided (3/4 cup for filling, remaining for topping)
- 2 green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional
- Additional shredded cheese for topping (optional)
Instructions
- Prepare the potatoes: Wash the russet potatoes thoroughly under cold water and pat them dry with a clean towel.
- Pierce potatoes: Poke several holes in each potato using a fork to allow steam to escape during cooking.
- Preheat and season: Preheat the air fryer to 400°F (200°C). Brush each potato with olive oil and sprinkle with salt evenly on all sides.
- First air fry: Place the potatoes in the air fryer basket ensuring space between them. Cook for 35-40 minutes, turning halfway through to ensure even cooking and crisp skin.
- Cool and scoop: Remove the potatoes and allow them to cool enough to handle. Cut each potato in half lengthwise and carefully scoop out the potato insides into a mixing bowl, leaving the skins intact.
- Prepare the filling: To the scooped potato, add softened cream cheese, sour cream, 3/4 cup shredded cheddar cheese, chopped green onions, garlic powder, salt, and black pepper. Mix thoroughly until the mixture is smooth and well combined.
- Stuff potatoes: Spoon the creamy filling back into the potato skins, mounding slightly on top for an ample cheese layer.
- Second air fry: Return the stuffed potatoes into the air fryer basket. Cook for an additional 5-10 minutes at 400°F (200°C) until the tops are golden brown and the cheese has melted.
Notes
- Use russet potatoes for best texture due to their starchy, fluffy interior.
- Allow potatoes to cool sufficiently before scooping to avoid burns and maintain shape.
- Add more or less cheese based on your preference for cheesiness.
- Optional toppings such as bacon bits or chives can enhance flavor further.
- Ensure potatoes are similar in size so they cook evenly in the air fryer.
- Cooking times may vary slightly based on air fryer model and potato size.
