Air Fryer Twice-Baked Potatoes

I love twice-baked potatoes because they combine the best of mashed potatoes and fries by being both creamy and crispy at the same time.

Bake the potatoes in the oven, microwave, or Instant Pot. (Instant Pot directions: Place the potatoes on the trivet with 1 c. water in the pot. Cook at 12 minutes high pressure, then natural release for 10 minutes.)

8 medium Russet potatoes (about 3 lbs.)

Cut the potatoes in half, scoop out the insides, and mix the insides well with all of the following, being careful not to burn yourself! (Hot potatoes mash much better than cold ones, so this part can be tricky. I really need to get myself some heatproof kitchen gloves that wash up well.)

4 T. butter

1 c. sour cream

1 c. Cheddar cheese

1 t. salt

1/2 t. pepper

1/2 t. garlic powder

Fill the potato skins with the mashed potato mix and top with a little more cheese (about 1 c. additional cheese). Bake at 350 for 30 minutes or air fry for 8 minutes at 400, until the cheese is melted.

Enjoy the twice-baked potatoes with steamed veggies or salad. Sometimes, we eat them with ham.

Find more yummy air fryer recipes here.

twice-baked potatoes

Air Fryer Twice-Baked Potatoes

I love twice-baked potatoes because they combine the best of mashed potatoes and fries by being both creamy and crispy at the same time.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine American
Servings 8

Equipment

  • pressure cooker
  • air fryer

Ingredients
  

  • 8 Russet potatoes medium, about 3 pounds
  • 1/4 cup butter 1/2 stick
  • 1 cup sour cream
  • 1 cup Cheddar cheese shredded
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 cup Cheddar cheese shredded

Instructions
 

  • Cook the potatoes whole using your preferred method. I use the pressure cooker and cook them on the trivet with 1 cup of water. They take 12 minutes at high pressure with 10 minutes natural release.
    8 Russet potatoes
  • Cut the potatoes in half, scoop out the insides, and mash well with the dairy and spices.
    1/4 cup butter, 1 cup sour cream, 1 cup Cheddar cheese, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder
  • Fill the potato skins with the mashed potato mix and top with more cheese. Bake at 350 for 30 minutes or air fry for 8 minutes at 400 degrees, or until the cheese is beautifully browned.
    1 cup Cheddar cheese
Keyword meatless, potatoes
Tried this recipe?Let me know how it was!

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