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Air Fryer Twice Baked Potatoes

Air fryer twice baked potatoes are filled with a creamy butter, sour cream, and cheddar mixture, then air-fried until hot with melted cheese on top. Green onions add a fresh finish to the crisp potato shells.
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Prep Time 10 minutes
Cook Time 47 minutes
cooling and resting 15 minutes
Total Time 1 hour 12 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 russet potatoes large (about 10 ounces each)
  • 1 tsp olive oil
  • 0.5 tsp kosher salt divided
  • 2 tbsp butter
  • 0.25 cup sour cream
  • 2 tbsp milk
  • 0.5 cup sharp cheddar cheese shredded, divided
  • 0.125 tsp black pepper
  • 2 tbsp green onions sliced

Equipment

  • 1 5- to 6-quart air fryer

Method
 

  1. Preheat a 5- to 6-quart air fryer to 400°F.
  2. Scrub and dry the potatoes, then prick each several times with a fork.
  3. Rub the potatoes with the olive oil and sprinkle with 1/4 teaspoon of the salt.
  4. Air-fry the potatoes for 35 to 45 minutes, turning halfway through, until a knife slides easily into the centers.
  5. Let the potatoes cool for 10 minutes.
  6. Cut the potatoes in half lengthwise.
  7. Scoop the flesh into a bowl, leaving about 1/4-inch-thick shells.
  8. Mash the potato flesh with the butter, sour cream, milk, 1/4 cup of the cheddar, the remaining 1/4 teaspoon salt, and the black pepper until combined.
  9. Spoon the filling back into the potato shells and sprinkle with the remaining 1/4 cup cheddar.
  10. Air-fry the filled potatoes at 375°F for 5 to 8 minutes, until hot throughout and the cheese is melted.
  11. Sprinkle with the green onions.
  12. Let rest for 5 minutes before serving.

Notes

For sturdy shells, leave about 1/4-inch of potato when scooping. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the filling may soften after thawing. For a dairy-free version, use dairy-free butter, sour cream, milk, and cheddar.