Air Fryer Twice Baked Potatoes
Air Fryer Twice Baked Potatoes are my go-to when I want a side dish that looks like it took all day but comes together without the fuss. Crispy russet skins are loaded with a buttery, creamy mash of sour cream, mayo, sharp cheddar, and green onions, then finished with more melted cheese and crispy onions on top. I make them for holiday tables, game day spreads, and potlucks because they travel beautifully and everyone always goes back for seconds. Leftovers keep in the fridge for up to 4 days and reheat beautifully in the air fryer.
Ingredients
- 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
Here are a few tips I've picked up from making these more times than I can count.
- 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
Calories: 362kcalCarbohydrates: 30gProtein: 11gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 71mgSodium: 293mgPotassium: 708mgFiber: 2gSugar: 1gVitamin A: 543IUVitamin C: 9mgCalcium: 233mgIron: 2mg
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