I never expected Air Fryer Twice Baked Potatoes to turn out this crispy and creamy, but here we are. The filling is rich and loaded with butter, sour cream, mayo, sharp cheddar, and green onions, all mashed together and spooned into perfectly crisp potato skins. They bake so quickly in the air fryer and come out beautifully golden, cheesy, and absolutely irresistible.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
Whether I’m pulling these out for a holiday spread, Sunday dinner, game day, or a potluck, they always get the same reaction. Everyone wants to know how I made them. They’re the ultimate crowd-pleaser and are great for making ahead since the air fryer reheats them quickly and keeps the tops perfectly crisp. Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Twice-Baked Potatoes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s exactly how to make twice-baked potatoes in the air fryer, step by step, with everything you need to know!
Scrub and Air Fry the Potatoes
Start by scrubbing your russet potatoes really well under running water to get them clean. Place them in your air fryer basket and bake at 400°F (200°C) for 30 minutes. I always use a compact-style air fryer, which is perfect for this recipe and fits all the potatoes without crowding.
Let them cool completely before handling, then use a sharp knife to slice each one in half lengthwise to create boat-shaped potato halves ready for filling.
Scoop Out the Insides
Scoop the potato insides out into a mixing bowl, being careful to leave enough potato flesh along the edges so the crispy potato skins hold their shape. Set the hollowed-out skins back into the air fryer basket.
Make the Filling
Use a potato masher or a fork to mash the scooped potato until smooth. A potato ricer also works beautifully here if you want an extra lump-free, silky filling.
Add the butter, sour cream, mayonnaise, egg, green onions, 1 cup of the shredded cheddar cheese, and salt and pepper to taste, then mix everything together until the potato mixture is fully incorporated and creamy. You can also swap the sour cream for plain Greek yogurt or softened cream cheese for a slightly different but equally rich creamy potato filling.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Fill the Skins and Top With Cheese
Spoon the creamy mashed potato filling back into the potato halves, piling it in generously. You may find you have more skins than filling, so just fill what you can with the extra potato mixture.
Sprinkle the remaining cheese over the tops of each stuffed potato. If you want to switch things up, pepper jack or Monterey jack both melt beautifully in place of cheddar, and chopped chives work great as a swap for green onions if that’s what you have on hand.
I like using this rotary cheese grater because it’s great for grating your cheddar directly over the filled potatoes.
Air Fry Until Golden
Place the filled potatoes back in the air fryer and bake at 350°F (180°C) for about 15 minutes, or until they’re fork tender, heated through, and golden on top. Spacing the potato halves out in the basket helps them cook evenly, so every one comes out with that perfect golden, bubbly shredded cheese topping.
Garnish With Crispy Onions and Serve
Top each potato with a generous handful of crispy onions right before serving for that satisfying crunch. If you prefer something different, caramelized onions make a delicious swap for a sweeter, savory finish. Enjoy!
These travel really well, which makes them a go-to for potlucks and holiday dinners away from home. I let them cool slightly, then I pack them into a deep, lidded container in a single layer to keep the crispy onion topping intact. Use an insulated casserole carrier or wrap the container in a thick kitchen towel to keep it warm on the way. Add the crispy onion garnish on-site if you want to keep that crunch fresh.
Air Fryer Twice Baked Potatoes
Add Preferred SourceIngredients
- 6-8 small/medium russet potatoes
- ¼ cup butter
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 egg
- 1 teaspoon green onions chopped
- 2 cups shredded Cheddar cheese divided
- Salt and ground black pepper to taste
- Crispy onions to garnish
Instructions
- Scrub the potatoes and get them clean. Place the potatoes in the air fryer basket and bake at 400°F (200°C) for 30 minutes. Let them cool. Once cool, cut in half lengthwise, creating boat-shaped halves.6-8 small/medium russet potatoes
- Scoop out the insides into a medium bowl and place the skins on the air fryer basket.
- Mash the potatoes with a fork. Add the butter, sour cream, mayonnaise, egg, green onions, 1 cup of cheese, salt and pepper. Mix until fully incorporated.¼ cup butter, ¼ cup sour cream, ¼ cup mayonnaise, 1 egg, 1 teaspoon green onions, 2 cups shredded Cheddar cheese, Salt and ground black pepper
- Spoon the mixture into the potato skins (you may have more skins than filling). Sprinkle the remaining cheese over the potatoes. Bake again in the air fryer at 350°F (180°C) for about 15 minutes, or until heated through and golden on top.
- Garnish with crispy onions. Serve and enjoy!Crispy onions
Notes
- Scrub the skins well: The potato skins are part of the dish, so take a minute to scrub them thoroughly before air-frying. Clean skins also hold up better when scooping.
- Leave enough flesh when scooping: Don’t hollow out the skins too aggressively. Leaving a thin layer of potato along the edges keeps the skins sturdy and prevents them from collapsing under the filling.
- Mash the filling thoroughly: The smoother the filling, the creamier the final result. Take your time mashing before adding the other ingredients, or use a hand mixer for the fluffiest texture.
- Don’t overfill the skins: Spoon the filling in generously, but not so high that it spills over the edges in the air fryer. A slightly mounded top works great and crisps up nicely.
- Add the crispy onions right before serving: If you’re making these ahead or transporting them, hold off on the crispy onion garnish until just before serving so they stay crunchy rather than get soggy.
- Flash-freeze before storing: If you’re freezing a batch, spread the filled potatoes on a baking sheet and freeze them uncovered for about an hour, then transfer them to a freezer bag. They won’t stick together, and they’ll keep their shape perfectly.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
How to Store Leftovers
Let the potatoes cool completely before storing. Wrap individual stuffed potatoes in plastic wrap, then place them in airtight glass storage containers and refrigerate for up to 4 days.
To reheat, place them back in the air fryer at 350°F (180°C) for about 5 to 7 minutes until warmed through and the tops are crispy again. To freeze, place the filled and baked potatoes on a baking sheet and freeze until solid before transferring to a freezer-safe bag or container.
They’ll keep in the freezer for up to 2 months. Thaw overnight in the fridge, then reheat in the air fryer for best results. These work beautifully because they can be prepared ahead, giving you a head start before a gathering.
What to Serve With Air Fryer Twice-Baked Potatoes
They make a great side dish alongside grilled or baked chicken, a juicy pork tenderloin, or a perfectly seared steak. A crisp green salad or steamed broccoli rounds out the plate nicely without competing with that rich, creamy potato filling.
For a full spread at a gathering, set them out alongside coleslaw, corn on the cob, or a fresh garden salad. You can also stir in a little garlic powder or onion powder into the potato mixture for extra depth of flavor. They hold their own on any table and tend to disappear fast, so making extras is always a good call.
More Easy Recipes for You to Try at Home
Here are more easy air fryer recipes I think you’ll love.
