Twice Baked Potatoes in the Air Fryer
Air fryer twice baked potatoes take about 55 minutes from start to finish, and they come out with crisp skin and a fluffy, cheesy filling. Bake the russets in the basket, scoop and mash the insides with sour cream, butter and cheddar, then refill the shells and give them a second, short bake until the tops turn golden. The recipe also covers how to reheat frozen and leftover twice baked potatoes.
- Temperature
- 400°F200 °C
- Total time
- 1:16hrs
- Prep time
- 15min
- Servings
- 4
- Per serving
- 370kcal
Why the air fryer works for twice baked potatoes
A twice baked potato needs two things from the oven: a fully cooked, fluffy interior in the first round and a hot, golden, slightly crisp top in the second. A conventional oven takes about an hour for the first bake alone. In the air fryer the potatoes cook faster, and because hot air circulates around the whole potato, the skin dries and stays crisp, which is the part that tends to go soft in a standard oven.
The second bake is where the air fryer is best. The filling sits right under the air stream, so the cheese melts and browns in 8 minutes, and nothing needs a broiler. A 5-qt basket holds 4 halves at a time, so the recipe is cooked in two rounds.
How to make twice baked potatoes in the air fryer
Tap a time to start a timer.
- First bake Scrub the potatoes, pierce them several times with a fork and rub with the oil and ½ tsp of the salt. Cook in the basket at 400 °F for , until a knife slides in easily. Let them cool for .
- Scoop Cut each potato in half lengthwise and scoop out the flesh into a bowl, leaving a ¼-inch layer so the skins hold their shape.
- Make the filling Mash the scooped potato with the sour cream, butter, ¾ cup of the cheddar, the scallions, the remaining ½ tsp salt and the pepper until fluffy. Do not overmix, which turns the filling gluey.
- Stuff Spoon the filling into the shells, mounding it slightly, and top with the remaining ¼ cup cheddar.
- Second bake Place 4 stuffed halves in the basket and cook at 400 °F for , until the cheese is bubbling and golden and the filling is hot. Repeat with the remaining halves.
- Serve Let them stand for , then serve hot with extra scallions.
Times and temperatures
| Twice Baked Potatoes | Temperature | Time |
|---|---|---|
| Fresh, medium russets40 min bake, two 8 min batches | 400 °F (200 °C) | 56 min |
| Large russets (12 oz)50 min bake, two 8 min batches | 400 °F (200 °C) | 1 hr 6 min |
| Stuffed ahead, refrigerated | 350 °F (180 °C) | 12–15 min |
| Store-bought frozenNo thawing | 350 °F (180 °C) | 20–25 min |
| Reheating leftovers | 350 °F (180 °C) | 8–10 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Mash while warm. Warm potato flesh absorbs the dairy and mashes smooth. Cold flesh stays lumpy.
- Do not skip the second look. After 6 minutes, check the cheese. Some air fryers brown faster, and a golden top is the goal, not a dark one.
- Season the filling boldly. The potato skin and the flesh need plenty of salt, so taste the mashed filling before you refill the shells.
Twice baked or just baked?
A regular baked potato in the air fryer is served whole with butter or toppings. A twice baked potato is cooked, scooped, mixed with the filling and baked again, so it is richer and can be made ahead. For a lighter, crisper alternative served as a party snack, try hasselback potatoes.
What to serve with twice baked potatoes
Twice baked potatoes are a classic steakhouse side for steak, pork chops or meatloaf. Add broccoli or asparagus, and the plate is complete. They also suit a holiday dinner; see the Thanksgiving in the air fryer guide for the rest of the menu.
Storing and reheating
Refrigerate leftover twice baked potatoes in a sealed container for up to 4 days, or freeze them wrapped individually for up to 2 months. Reheat refrigerated potatoes at 350 °F for 8 to 10 minutes. Frozen ones go straight into the basket at 350 °F for 20 to 25 minutes. Leftovers should reach 165 °F in the center.
Variations
- Loaded: Stir 2 slices of crumbled cooked bacon into the filling and sprinkle more on top.
- Garlic and chive: Mix 1 clove of minced garlic and 1 tbsp chives into the filling.
- Sweet potato: Use sweet potatoes, bake for 30 to 35 minutes and replace the cheddar with a little brown sugar and cinnamon.
If it does not turn out right
- The skins are soggy
- The potatoes were wrapped or not dried. Bake them uncovered and oiled, and do not seal them in foil, which steams the skin.
- The filling is dry
- Russets absorb a lot of dairy. Add 1 to 2 more tablespoons of sour cream or a splash of warm milk until it holds a soft mound.
- The filling is gluey
- It was overmixed. Mash gently with a fork or a hand masher instead of using a mixer, and keep the potato warm while mashing.
Questions and answers
How long do twice baked potatoes take in the air fryer?
About 40 minutes for the first bake and 8 minutes for each of two batches in the second bake, all at 400 °F, so roughly 56 minutes of cooking in total.
How do I reheat twice baked potatoes in the air fryer?
For leftover refrigerated potatoes, cook at 350 °F for 8 to 10 minutes until hot in the center, 165 °F. The cheese re-melts and the skin crisps again.
How do I cook frozen twice baked potatoes in the air fryer?
Cook store-bought frozen twice baked potatoes at 350 °F for 20 to 25 minutes, without thawing. Check the package, and make sure the center reaches 165 °F.
Can I make them ahead?
Yes. Stuff the shells, cover and refrigerate for up to 2 days, then cook at 350 °F for 12 to 15 minutes, until the filling is hot.
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