Air fryer twice baked potatoes is a delightful cosy comforting dish with creamy cheesy filling stuffed in crispy potato skins. The recipe shared here is vegetarian, gluten free and perfect as side dish or snack.
These twice baked potatoes may look fancy but they are so easy to make and perfect for dinners especially on Thanksgiving or Christmas. This recipe is almost like an upgrade to regular baked potatoes loaded with cheesy goodness.
The twice baked potato air fryer recipe shared here is-
- Gluten free
- Can be made without sour cream
- Both air fryer & microwave methods are covered in the post
What are twice baked potatoes?
As the name suggests, we bake the potatoes twice in recipe. In the first time, we bake whole potatoes after pricking them with a fork. This can be done in air fryer or microwave.
Once the potatoes are cooked, they are carefully halved and their insides are scooped using a spoon. The scooped potatoes are mixed with sour cream (or greek yogurt), shredded cheddar, seasoning, herbs, diced jalapeños and red bell peppers. The prepared filling is then again stuffed in potato skins and air fried second time for 5-6 more minutes till cheese is bubbly and melting.
Ingredients for Twice Baked Potatoes:
Potatoes: I have used russet potato variety here which is great for baking or roasting. It is always better to choose medium sized potatoes as small potatoes won’t have enough space for stuffing and large potatoes generally take too long to cook.
Oil: Oil is used in this recipe for coating the potatoes before baking. You can use olive oil, avocado or any cooking oil of your choice.
Seasoning: The potatoes are seasoned with simple seasoning- salt, crushed black pepper and garlic powder.
Sour cream: It gives creaminess to the potato filling and also acts as binding agent. If you want to cut down calories from these twice baked potatoes and make them healthy-ish, then you can replace sour cream with greek yogurt.
Cheese: Shredded Cheddar Cheese or Jack cheese tastes great in this recipe. I have added half in the filling and sprinkled the remaining half on top of potatoes.
Jalapeños & Bell peppers: I love to add some finely jalapeños and red bell peppers for adding crunchy texture and little bit colour to the potatoes. If you don’t like spicy food or making these for kids, skip jalapeños. Apart from this, other veggies that you can add are boiled sweet corn, roasted / steamed broccoli or garlic mushrooms after finely chopping them.
Herbs: Fresh herbs like chives, spring onion green or scallions adds freshness and lovely aroma.
They can be served as side dish or you can combine them with some soup, grilled vegetables or salad for a filling scrumptious dinner.
Hope you would like this easy vegetarian twice baked potatoes recipe. There are so many other amazing air fryer potato recipes to try-
- Air fryer French Fries
- Air fryer Mini Potatoes
- Air fryer Potato Wedges
- Air fryer Smashed Potatoes
- Air fryer Hasselback Potatoes
Ingredients: (For 6 servings)
- Russet Potatoes- 3
- Olive Oil- 3 tsp
- Salt-1 tsp (to taste)
- Black Pepper-1/2 tsp
- Garlic Powder- 1/4 tsp
- Shredded Cheddar- 3/4 cup
- Butter (softened)- 2 tbsp
- Sour cream / Greek Yogurt- 1/4 cup
- Jalapeños (finely diced)- 2 tbsp (optional)
- Red bell peppers (finely diced)- 2 tbsp
- Chives / Spring Onion Greens (chopped) – 2 tbsp + 1 tbsp
Wash the potatoes well while scrubbing. Pat them dry with a kitchen towel. Rub some oil, salt and crushed black pepper on them with your hands or silicon brush. Prick them at least 6-7 time with a fork.
Preheat the air fryer at 200°C (400°F) for 4-5 minutes. Place the potatoes in air fryer basket and bake for 30 to 35 minutes. After 30 minutes, check one of the potatoes with a fork or skewer. If it can easily go through then the potatoes are done else air fry for 5-10 minutes more.
(Microwave Method: If you are short of time then instead of air frying you can microwave them for 5 minutes till potatoes are cooked completely from inside.)
Once the potatoes are done, bring the air fryer basket out and let them cool slightly for 3 to 4 minutes till they are warm enough to handle. Bring them out of basket and cut each potato in half (lengthwise).
Scoop out the insides of potato halves with a spoon (or melon scooper), leaving some on the sides so that edges don’t collapse.
Transfer these scooped potatoes in a bowl and mash them well with sour cream (or greek yogurt), shredded cheese (leave some for top), salt, black pepper and garlic powder. Taste and adjust seasoning as per your taste. Add diced jalapenos, red bell peppers, chives and mix once again.
Spoon this creamy mash in each of the potato shells.
Top them with some more cheese and press gently (so that toppings don’t fly off).
Transfer them carefully in air fryer basket. Air fry these potatoes again at 200°C (400°F) for 5 to 6 minutes till cheese is melting bubbly. Garnish with some chopped chives or scallions and serve hot.
1. My air fryer could fit only 3 potatoes at max (as you can see in images also). After halving them, there were 6 pieces which where made in two batches. If your air fryer is large in size, then feel free to fit more in one batch.
2. Sometimes if you try to cut or scoop very hot potatoes, they start to disintegrate. If this starts to happen, wait for 3-4 minutes to let the potatoes cool down a bit and then start again.
Why to prick potatoes before baking?
One of the important step in this recipe is pricking the potatoes with a fork first. This is done for the steam to escape. If you don’t prick them before, sometimes they explode on bringing out of oven or air fryer.
Reheating Twice Baked Potatoes in Air Fryer:
You can store leftover potatoes in an airtight container in fridge easily for 2 to 3 days. To reheat them, simply air fry for 3 to 4 minutes. You can also microwave them but with microwave the potatoes don’t get crispy again.
Can I make these potatoes in advance?
If you are planning to make them a day before, then follow the recipe till step 6 where we stuff the filling in potato skins. Place them on a plate & cling wrap the entire plate or you can store them in an airtight container. When you are ready to serve, bring the potatoes out 5 to 10 min prior. Sprinkle some cheese on each one of them and bake for 5-6 minutes at 200°C (400°F) till the cheese starts to melt.
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