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Air Fryer Twice Baked Potatoes with cheese, bacon bits and chives on top.

Air Fryer Twice Baked Potatoes

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  • Author: Danielle
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Sides
  • Method: Air Fryer
  • Cuisine: American

Description

These Air Fryer Twice Baked Potatoes are crispy on the outside, perfectly creamy and cheesy on the inside! Stuffed with bacon bits, cheddar cheese, and seasonings in a irresistibly crisp potato skin shell – faster than the oven!

Ingredients

Units Scale
  • 2 medium-large russet baking potatoes
  • 1/2 tablespoon olive oil
  • 1 teaspoon kosher salt, divided
  • 1/2 cup packed grated cheddar cheese, divided
  • 1/4 cup crumbled bacon bits (homemade or store-bought)
  • 2 tablespoons chopped chives
  • 1 tablespoon butter
  • fresh ground black pepper, to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/3 cup sour cream

Instructions

  1. Bake the potatoes: Scrub the potatoes (2 medium-large) well, then rub with olive oil (1/2 tablespoon) and 1/2 teaspoon salt, covering the entire surface of the potatoes. Pierce the potatoes a few times with the tip of a sharp knife or fork. Bake in the air fryer at 400F for 40-50 minutes, until fork tender. Check and rotate halfway through to ensure even cooking.
  2. Prep filling ingredients: While the potatoes cook, prepare the shredded cheddar cheese (1/2 cup packed), bacon bits (1/4 cup chopped), and chives (2 tablespoons chopped). You can use store-bought bacon bits; I prefer homemade bacon bits. You can also make these a day ahead of time if needed. Shred the cheese or use pre-shredded, both will work. 
  3. Mix the filling: Cut the potatoes in half lengthways, and scoop out most of the potato into a medium bowl, leaving about 1/4 inch of potato around the edge to help support the skin. Add the butter (1 tablespoon) to the bowl of potato insides and mash with a fork until it has melted and the potatoes are mashed. Stir in the garlic powder (1/4 teaspoon), paprika (1/4 teaspoon), 1/4 cup of the grated cheese, the sour cream (1/3 cup), most of the bacon and most of the chives. Season with remaining 1/2 teaspoon salt and fresh ground black pepper to taste.
  4. Stuff the potatoes: Divide the mixed filling between the four potato skins, and scatter the remaining cheese and bacon pieces on top. 
  5. Bake again: Carefully return the potatoes to the air fryer basket before cooking for a further 8-10 minutes, until the cheese is golden and the skin looks crisp.
  6. Serve & store: Serve with leftover chives sprinkled on top. Store leftovers in an airtight container for up to 4 days. Reheat twice baked potatoes in the air fryer at 300F for 10-12 minutes.

Equipment

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Notes

Make-ahead: You can get ahead by cooking the potatoes when you do your meal prep, and stuffing the potatoes up to 3 days in advance.

Freezing: Stuffed potatoes can be frozen for up to 1 month. Freeze them on a baking tray until solid, then carefully wrap in food wrap before storing in a suitable container. Allow to thaw completely before finishing in the air fryer.

Nutrition information estimated with My Fitness Pal.

Nutrition

  • Serving Size: 1 twice baked potato shell
  • Calories: 259
  • Fat: 15g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 8g

Find it online: https://projectmealplan.com/air-fryer-twice-baked-potatoes/