This recipe for air fryer twice baked potatoes is one of those comforting dishes that became a weekend favorite in my kitchen the first time I tried it. I remember pulling gleaming russet potatoes from the air fryer on a chilly Saturday afternoon, the skins crackling as I sliced them open to reveal a steaming fluffy interior. The buttery, garlicky mash mixed with sharp cheddar and smoky bacon felt like an instant upgrade from a regular baked potato, and the second time in the air fryer gives the tops a golden blistered finish that makes them irresistible.

I discovered this method while looking to shave time and energy from oven baking on busy nights. The air fryer concentrates heat and crisps the skin faster without drying the flesh, and that texture contrast is the real star here. These are easy enough for weeknight dinners yet elegant enough to serve when friends drop by. My family always asks for extra chives and the leftovers reheat beautifully, making them ideal for meal prep or to bring to gatherings. For brand suggestions, I usually reach for large russet potatoes and a sharp cheddar like Cabot or Tillamook for the best melt and flavor.

Ingredients

• Russet potatoes: Use 2 medium-large russet baking potatoes; look for firm, dry skins and similar size so they cook evenly. Russets give the best fluffy interior and crisp skin after air frying.
• Olive oil: 1/2 tablespoon to rub on skins; a light coating helps the skin crisp. Extra virgin works fine; I prefer a neutral oil if you want a cleaner flavor.
• Kosher salt: 1 teaspoon total, divided. Use about 1/2 teaspoon on the skins before the first bake and the remainder in the filling to season the mashed flesh.
• Sharp cheddar: 1/2 cup packed grated, divided. A good-quality sharp cheddar like Cabot improves melt and flavor; pre-shredded works in a pinch but freshly shredded melts more smoothly.
• Bacon bits: 1/4 cup crumbled, homemade or store-bought. Homemade gives better texture and flavor; cook and crumble thick-cut bacon for a smokier bite.
• Chives: 2 tablespoons chopped for freshness and color. Fresh chives are best; scallions are an acceptable swap if you prefer more oniony flavor.
• Butter: 1 tablespoon unsalted for creaminess. Room temperature helps incorporate into the hot potato faster.
• Sour cream: 1/3 cup for tang and silkiness; full-fat yields the creamiest result but low-fat will work.
• Seasonings: 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, fresh ground black pepper to taste. These round out the savory profile without overpowering the potato.

Instructions

Bake the potatoes: Scrub two medium-large russet potatoes well and pat dry. Rub each potato with 1/2 tablespoon olive oil total and sprinkle with 1/2 teaspoon kosher salt all over the skins. Pierce each potato a few times with a fork to release steam. Place in the air fryer basket and cook at 400 degrees Fahrenheit for 40 to 50 minutes until a fork slides in easily. At the halfway point, rotate the potatoes so they brown evenly. The exact time depends on size and your air fryer model; look for a softened center and crisp skin. Prep filling ingredients: While the potatoes roast, measure and shred 1/2 cup packed sharp cheddar, crumble 1/4 cup bacon bits, and chop 2 tablespoons fresh chives. If using raw bacon, cook until crispy, drain on paper towels, then chop. Prepare these ahead if you like; shredded cheese and bacon store well for a day refrigerated. Mix the filling: When potatoes are tender, cut each one lengthwise and scoop the flesh into a medium bowl leaving about a quarter inch of potato attached to the skin to preserve structure. Add 1 tablespoon butter to the hot potato flesh and mash with a fork until the butter melts and the texture is smooth with small lumps. Stir in 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 cup of the grated cheddar, 1/3 cup sour cream, most of the bacon bits, and most of the chives. Season with the remaining 1/2 teaspoon kosher salt and fresh ground black pepper to taste. Taste and adjust salt and pepper; the cheese and bacon bring saltiness so temper accordingly. Stuff the skins: Divide the mashed filling evenly back into the four potato skins, mounding slightly. Sprinkle the remaining 1/4 cup cheddar and the leftover bacon pieces on top so they melt and brown during the second air fry. Bake again: Carefully return the stuffed potatoes to the air fryer basket in a single layer and cook at 400 degrees Fahrenheit for an additional 8 to 10 minutes, or until the cheese is melted and golden and the skins look crisp. Watch for flare-ups in higher-sugar cheeses and rotate if necessary for even browning. Serve and store: Garnish with remaining chives and a grind of black pepper. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the air fryer at 300 degrees Fahrenheit for 10 to 12 minutes until warmed through and crisp.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to four days. If you plan to freeze, wrap each potato tightly in plastic wrap and place in a freezer-safe bag for up to three months; thaw overnight in the fridge before reheating. Reheat straight from chilled in the air fryer at 300 degrees Fahrenheit for 10 to 12 minutes to crisp the skin and warm the filling evenly. Avoid microwaving if you want to preserve crispness; the microwave will steam the skin and make it soft.

Ingredient Substitutions

For a vegetarian version, omit bacon and add sautéed mushrooms or smoked tempeh for a savory edge. Swap sour cream for Greek yogurt for a tangier, higher-protein option in a 1 to 1 ratio. To make dairy-free, use a plant-based butter and dairy-free sour cream and cheese; textures will be slightly different but the method remains the same. If russet potatoes are unavailable, large Yukon golds work though you will get a creamier, less fluffy interior.

Serving Suggestions

Serve these with a crisp green salad and roasted vegetables for a balanced meal, or offer them as part of a buffet with pulled pork, steamed broccoli, or a chili pot beside them for scooping. Garnish with extra chives, a dollop of sour cream, or a sprinkle of paprika for color. They also work well as a side to grilled meats or fried chicken when you want a hearty accompaniment.

Cultural Background

Stuffed and twice-baked potatoes are an American comfort classic that evolved from the simple baked potato into a more elaborate preparation often served at dinner parties and holiday tables. Regional variations include loaded versions with chili in the Southwest, seafood fillings in coastal areas, and chèvre or herb mixes in more modern bistro-style adaptations. The air fryer offers a contemporary twist, delivering the classic crisp-top finish with less time and energy than a conventional oven.

Seasonal Adaptations

In winter, add roasted root vegetables or caramelized onions into the filling for warmth and depth. In spring and summer, fold in fresh peas and mint or swap chives for fresh spring onion for brightness. For holidays, top with spiced cranberries or a herbed breadcrumb crust before the final crisp for a festive touch.

Meal Prep Tips

Cook and cool the potatoes, then scoop and store the mashed filling separately from the skins if you want to assemble and reheat later. Store the filling in an airtight container for up to two days and assemble just before the final air fry so the skins stay crisp. Use shallow, rimmed containers to store individual portions; they reheat faster and are convenient for grab-and-go lunches.

These twice baked potatoes are a simple pleasure that bring people together. Whether you make them for a casual family dinner or a small gathering, they are reliably comforting and versatile enough to reflect your favorite flavors. I hope you enjoy making them as much as we do at Mrs recipe.