Air Fryer Twice Baked Potatoes
Delightful crispy exterior and fluffy interior potatoes, cooked perfectly in an air fryer.
Ingredients
Main Ingredients
- 4 medium-sized russet potatoes Ideal for fluffy texture.
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup milk
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
- 2 stalks green onions, sliced (optional) For garnish.
- as needed additional toppings (chives, bacon bits, or more cheese) Optional.
Instructions
Preparation
- Wash the russet potatoes thoroughly under running water. Pat them dry and poke a few holes in each potato with a fork.
- Preheat your air fryer to 400°F (200°C).
- Place the potatoes in the air fryer basket, ensuring they are not overcrowded. Cook for 30-35 minutes or until fork-tender, turning them halfway.
- Carefully remove the potatoes and let them cool slightly. Cut each potato in half lengthwise.
Mixing Filling
- Scoop out the insides of the potatoes into a mixing bowl, leaving a thin layer inside.
- Add shredded cheese, sour cream or Greek yogurt, milk, butter, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.
Final Cooking
- Spoon the cheesy potato mixture back into the potato skins.
- Return to the air fryer and cook at 400°F (200°C) for an additional 5-10 minutes until golden brown and cheese is melted.
- Sprinkle with sliced green onions or desired toppings before serving.
Notes
Store leftovers in an airtight container, refrigerated for 3-4 days, or frozen for up to 3 months. Reheat in the air fryer.