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.
1cupfresh or frozen broccoli floretscut up into bite size pieces
Buffalo Chicken Twice Baked Potatoes, add
1cupcooked chickencut up into bite size pieces
1tablespoonranch or blue cheese dressing
1tablespoonbuffalo 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.
Notes
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 of the potato and then stuff the larger bottom. This makes a prettier presentation and gives you more potato deliciousness 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.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.