Easy Air Fryer Loaded Twice-Baked Potatoes are a quick, easy, delicious indulgence. This simple make-ahead recipe features crispy potato skins overstuffed with the ultimate mashed potato goodness full of creamy butter, tangy sour cream, melted cheddar cheese, and sweet and smoky bacon.
Whether you are cooking for two or a crowd, like my Air Fryer Hasselback Potatoes, these air fryer, twice-baked potatoes are packed with flavor and a cinch to make, bake and serve. No air fryer, no problem! I’ve also included easy instructions for cooking these best-ever, twice-baked potatoes in the oven!
As a bonus, I’m also sharing my secrets for transforming these yummy loaded air fryer twice-baked potatoes into Broccoli Stuffed Twice-Baked Potatoes and Buffalo Chicken Twice-Baked Potatoes, with the addition of just a few ingredients.
Like my Air Fryer Loaded Potato Skins, and Crispy Potato Fritters with Cheese, twice-baked potatoes are truly a miracle comfort food and a carb-lovers extravagance. Not only can these yummy stuffed potatoes be made ahead of time, but they can also be frozen and pulled out and baked when you need a quick side dish or even a light lunch or main dish.
Ingredients – here’s what you need:
- Potatoes – Russett potatoes, with their thick, sturdy skin, soft fluffy interior, and high starch content, work best in this recipe. You can use Yukon Gold in a pinch but the skin will not be as crispy.
- Olive oil – is rubbed over the potato before baking or being cooked in the air fryer. This produces delightfully crispy skin.
- Kosher salt – is used to season the potato before baking and enhances the flavors in the filling.
- Black pepper – like salt, is used to enhance the other flavors and adds depth and a touch of spice.
- Butter – adds a rich creaminess and flavor to the filling.
- Sour cream – adds another layer of rich, tangy flavor to the filling. In my world, you can’t have a loaded potato without sour cream.
- Heavy cream – adds a bit of moisture and another layer of rich creaminess.
- Cheddar cheese – is the cheesy component in this recipe. I like to use extra sharp cheddar, but you can use any cheese that melts well, including Monterey Jack, fontina, Colby, Swiss, or gruyere. You could even use a Mexican or Italian blend.
- Bacon – is there anything better on a loaded baked potato than the winning combination of cheese and bacon? If you are looking for a shortcut, check out the cooked and crumbled bacon you can find in the salad section of your grocery store.
- Chives – as a garnish, adds a pop of color and a delicate oniony flavor.
Directions – here’s how to make them:
- Scrub the potatoes and rinse them well. Dry them completely. Prick them several times with the tip of a knife or a fork and rub them with olive oil. Sprinkle one-half teaspoon of kosher salt evenly on all sides.
- If you are using an air fryer, place the potatoes in the basket and cook for 30 minutes at 400 degrees F. Flip them over and cook for another 15 minutes. Test for doneness by piercing them with a thin knife. It should slide in easily with no resistance.
- If baking in the oven, preheat the oven to 350° F. Place the potatoes on a baking sheet and bake for 90 minutes.
- When they are cool enough to handle, slice off the top one-third of the potato and carefully scoop out the pulp from the top and bottom, leaving about one-quarter of an inch of flesh.
- Place the pulp in a bowl and add the butter, sour cream, heavy cream, and one-half teaspoon of kosher salt and pepper.
- Use a potato masher or fork to mash the mixture until it is fairly smooth and everything is well combined. If it looks too dry, add an additional tablespoon of heavy cream. Finally, add the cheese and bacon and stir to combine.
- Spoon the filling into the bottom of the potato jackets and top with a little more cheese. Save the smaller tops to make potato skins or for another use.
- For an air fryer, place the stuffed potatoes back in the basket and cook at 400 degrees for eight minutes.
- If baking in the oven, preheat the oven to 350 degrees F., place the stuffed potatoes on a baking sheet, and bake for 30 minutes.
- Before serving, garnish with chopped chives. Serve hot.
Frequently asked questions:
These twice-baked potatoes pair beautifully with most main dishes, including New York Strip Roast, Southern Fried Chicken, Southern Crispy Oven-Fried Chicken, Reverse Seared Ribeye Steak, and Steakhouse Style Blackened Steak.
If you love Twice-Baked Potatoes, my guess is you might also love delicious Broccoli Stuffed Twice-Baked Potatoes and Buffalo Chicken Twice-Baked Potatoes. Either variation is very easy to make, and yes, all can be made ahead and frozen, ready to reheat at a moment’s notice for a quick and easy weeknight meal.
Check out the recipe below for specific measurements.
An air fryer is hands down the best way to reheat leftovers. Place the leftovers in the basket and heat at 400 degrees F. for about six to seven minutes. Leftovers can also be reheated in the oven at 350 degrees F. for about 15 minutes. You can also microwave them for two to three minutes.
The main difference is the amount of time it takes. The air fryer takes a little less than an hour of total cooking time; if you bake the potatoes in the oven, it will take a total of two hours.
I had them side by side, and there is no appreciable difference in the taste and texture of the dish itself with either cooking method.
Absolutely! Simply air fry or bake the potatoes as directed, scoop them out, and fill them. Then, store them covered in the refrigerator until you are ready to bake them the second time.
Yes! If you are not going to serve the potatoes immediately after stuffing, but before baking them a second time, freeze them in a single layer on a baking sheet in the freezer. When frozen, place in a zip-lock freezer bag and return to the freezer. When ready to use, defrost in the refrigerator or the microwave until no longer frozen, and follow the directions for baking in the air fryer or oven.
Sharon’s tips:
- With most recipes for twice-baked potatoes, you cut the potato in half and then stuff both halves. I prefer to cut off the top one-third and then stuff the larger bottom. This makes a prettier presentation and gives you more filling in every serving.
- When cooking the potatoes in the air-fryer, be sure to place them perpendicular to the handle, running from front to back in the basket. If you put them parallel to the handle (as shown in my pictures), because of the rounded bottoms, they tend to tip over when you push the basket in or remove it.
- Be sure to save the scooped-out potato tops to make crispy potato skins. I usually place them in a freezer storage bag and store them in the freezer until I have accumulated enough to cook.
- This recipe is more of a guide than an exact recipe. Depending on how many potatoes you are making and your family’s taste, you can add more or less of all the ingredients and make them your own.
- To make Broccoli Stuffed Twice-Baked Potatoes, follow the directions and add one cup of frozen or fresh broccoli florets to the potato mixture before stuffing, air frying, or baking for the second time.
- To make Buffalo Chicken Twice-Baked Potatoes, follow the directions and add one cup of cooked chicken, one tablespoon of ranch or blue cheese dressing, and one tablespoon of buffalo sauce to the potato mixture before stuffing, air frying, or baking for the second time.
- This recipe assumes your potatoes are around nine ounces each. If they are larger or smaller, they will take longer or less time to cook.
More easy potato recipes:
If you are like me and love potatoes, I think you might also like these popular recipes on my blog:
- Easy Creamed Potatoes
- Classic Southern Potato Salad
- Homemade Southern Fried Potatoes
- Easy Au Gratin Potatoes and Ham
- Hasselback Potatoes
- Easy Southern Cheesy Scalloped Potatoes
★★★★★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
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Easy Air Fryer Loaded Twice-Baked Potatoes Recipe
Equipment
- Air Fryer
Ingredients
Twice Baked Potatoes
- 4 Russet baking potatoes about 9-10 ounces each
- 4 slices of bacon cooked and crumbled
- ¼ cup unsalted butter softened
- ½ cup sour cream
- 1 tablespoon heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon kosher salt divided
- ⅛ teaspoon ground black pepper
- 1 tablespoon chopped chives
Broccoli Stuffed Twice Baked Potatoes, add
- 1 cup fresh or frozen broccoli florets cut up into bite size pieces
Buffalo Chicken Twice Baked Potatoes, add
- 1 cup cooked chicken cut up into bite size pieces
- 1 tablespoon ranch or blue cheese dressing
- 1 tablespoon buffalo sauce
Instructions
- Scrub the potatoes and rinse them well. Dry them completely. Prick them several times with the tip of a knife or a fork and rub them with olive oil. Sprinkle one-half teaspoon of salt evenly on all sides.
- If you are using an air fryer, place the potatoes in the basket and cook for 30 minutes at 400 degrees F. Turn them over and cook for another 15 minutes. Test for doneness by piercing them with a thin knife. It should slide in easily with no resistance.
- If baking in the oven, preheat the oven to 350° F. Place the potatoes on a baking sheet and bake for 90 minutes.
- When they are cool enough to handle, slice off the top one-third of the potato and carefully scoop out the pulp from the top and bottom, leaving about one-quarter of an inch of flesh.
- Place the pulp in a bowl and add the butter, sour cream, heavy cream, and one-half teaspoon of kosher salt, and the ground black pepper.
- Use a potato masher or fork to mash the potato mixture until it is fairly smooth and everything is well combined. A few chunks are fine. If the mixture looks too dry, add an additional tablespoon of heavy cream. Finally, add the cheese and bacon and stir to combine.
- Spoon the filling into the bottom potato skins and top with a little more cheese. Save the smaller tops to make potato skins or for another use.
- For an air fryer, place the stuffed potatoes back in the basket and cook at 400 degrees for eight minutes.
- If baking in the oven, preheat the oven to 350 degrees F., place the potatoes on a baking sheet, and bake them for 30 minutes.
- Before serving garnish with chopped chives. Serve hot.
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