These Twice-Baked Potatoes in the Air Fryer are the ultimate comfort food—crispy potato skins filled with creamy, cheesy goodness and topped with a golden, bubbly finish.
They’re rich, satisfying, and perfect as a side dish or a meal on their own.
Ingredients 🛒
- 2 large russet potatoes
- 2 tablespoons butter
- ¼ cup milk or cream
- ½ cup shredded cheddar cheese
- 2 tablespoons sour cream
- ½ teaspoon garlic powder
- Salt & pepper to taste
Optional add-ins:
- Cooked bacon bits
- Green onions
- Extra cheese for topping
Step-by-Step Instructions 👩🍳
1. First Bake
Wash and dry potatoes.
Pierce with a fork and air fry at 400°F (200°C) for 35–40 minutes until tender.
2. Scoop & Mix
- Let cool slightly
- Cut in half lengthwise
- Scoop out the inside into a bowl (leave a thin layer in the skin)
Mix with:
- Butter
- Milk/cream
- Sour cream
- Cheese
- Seasonings
Mash until smooth and creamy.
3. Stuff the Potatoes
Spoon the mixture back into the potato skins.
Top with extra cheese.
4. Second Bake
Return to air fryer and cook at 375°F (190°C) for 8–10 minutes until:
- Cheese is melted
- Tops are golden and slightly crispy
5. Serve
Top with green onions or bacon bits and serve hot.
Serving Suggestions 🍽️
- Steak or grilled chicken
- BBQ dishes
- As a hearty lunch
- With a fresh salad
Nutrition (Approximate per serving) 📊
- Calories: 320
- Protein: 10g
- Carbohydrates: 35g
- Fat: 16g
- Fiber: 3g
- Sugar: 2g
✅ Pro Tip:
For extra crispy skins, brush them lightly with oil before the second bake.