These Air Fryer Twice-Baked Potatoes are a perfect weeknight dinner, snack, or appetizers. They’re baked, not fried, and are packed with so much flavor with just a few ingredients.
About Time
- Prep Time 5 mins
- Cook Time 35 mins
- Total Time 40 mins
Ingredients
- 6 large russet potatoes, scrubbed clean
- 1 tbsp. extra-virgin olive oil
- Kosher salt
- 1/2 c. (1 stick) butter, softened
- 1/2 c. milk
- 1/2 c. sour cream
- 1 1/2 c. shredded cheddar, divided
- 2 scallions, thinly sliced, plus more for garnish
- Freshly ground black pepper
Instructions
FOR OVEN
- Preheat oven to 400°. Pat potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Place potatoes directly on oven racks and bake until easily pierced with a fork, about 1 hour. Place on a large baking sheet and let cool until cool enough to handle.
- Cut a thin layer off the top of each potato. Scoop inside out of each potato, leaving a ½” border. Place insides in a large bowl. Keep the potato tops and roast them on the tray as a snack!
- To bowl with potatoes, add butter, milk, and sour cream. Mash until butter is melted and potatoes are mostly smooth, but with some chunks. Add 1 cup cheddar and scallions and stir until incorporated. Season with salt and pepper.
- Fill baked potatoes with potato mixture and place on a large baking sheet. Top with remaining ½ cup cheddar. Bake until cheese is melty and outside is crispy, about 15 minutes.
- Garnish with more scallions before serving.
FOR AIR FRYER
- Pat potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Working in batches, place potatoes in basket of air fryer and cook on 400° for 40 minutes. Place on a large baking sheet and let cool until cool enough to handle.
- Cutting lengthwise, cut a thin layer off the top of each potato. Scoop inside out of each potato leaving a ½” border. Place insides in a large bowl. Keep the potato tops and roast them on the tray as a snack!
- To bowl with potatoes, add butter, milk, and sour cream and smash until butter is melted in and potatoes are mostly smooth, but with some chunks. Add 1 cup of cheese and green onions and stir until incorporated. Season with salt and pepper.
- Fill baked potatoes with potato mixture and place back in basket of air fryer. Top with remaining ½ cup of cheddar. Cook at 400° until cheese is melty and outside is crispy, 5 minutes.
- Garnish with more green onions before serving.
Amount Per Serving
Calories 606
- Protein 16 g
- Carbohydrates 67 g
- Fiber 7 g
- Sugar 5 g
- Fat 31 g
- Saturated Fat 17 g
- Sodium 682 mg
