Air Fryer Twice Baked Potatoes

Ingredients

• 2baked russet potatoes, halved
• 120 mlsour cream
• 35 g (⅓ cup)shredded cheese, divided
• 27 g (¼ cup)bacon bits, divided
• 5 g (1 tsp)salt
• 0.3 g (⅛ tsp)pepper
• 120 ml (½ cup)sour cream, for topping
• to tasteparsley, for topping

Instructions

1. 1

   Preheat the air fryer

   Heat the air fryer to 185°C (365°F).

2. 2

   Mash the filling

   Scoop the centres from the halved potatoes into a medium bowl, leaving some potato attached to the skins. Add 120 ml sour cream, ¼ cup of the cheese, 3 tablespoons of the bacon, the salt and pepper. Stir and mash until combined.

3. 3

   Fill and cook

   Divide the mixture evenly between the potato skins. Cook in the air fryer for 6–8 minutes. Sprinkle over the remaining cheese and bacon, then cook for a further 2–4 minutes, until the cheese has melted.

4. 4

   Add the toppings

   Carefully remove the potatoes from the air fryer and finish with sour cream and parsley.

What are twice baked potatoes?

Twice baked potatoes are baked potatoes whose centres are scooped out, mixed with other ingredients, then returned to their skins for another round of cooking. The format is popular in American home cooking, where potatoes are often filled with creamy, savoury additions.

This version uses baked russet potatoes and an air fryer for the second cook. Sour cream makes the filling creamy, while cheese and bacon add savoury flavour and a melted topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 17g protein, 63g carbs, 23g fat.

The potatoes provide most of the carbohydrates, while sour cream and cheese contribute much of the fat; the cheese and bacon also provide some protein. Serve a potato with a generous portion of vegetables or salad to balance the plate.

Getting the filling right

Potato centres: Leave a little potato in each skin when scooping. This helps the shells hold their shape when you refill them.

Sour cream: Mash it into the potato with the measured cheese and bacon until the filling is combined. Avoid filling the skins with just the sour cream topping; some is mixed into the potato.

Using the air fryer

First cook: Arrange the filled skins in the air fryer and cook them for 6–8 minutes at 185°C. The filling should be hot before you add the final cheese and bacon.

Cheese finish: Add the remaining toppings and cook for another 2–4 minutes. Check that the cheese is fully melted, since air fryer performance can vary.

Choosing and handling the potatoes

Russets: Their fluffy, starchy centres work well for a mashable filling, while the skins provide a sturdy shell.

Pre-baked potatoes: The recipe starts with baked potatoes, so have those ready before beginning the 17-minute preparation and cooking time. If they are cold, the filling may need the longer end of the air fryer timings.

Serving the potatoes

Toppings: Finish with the listed sour cream and parsley just before serving. The herbs add a fresh contrast to the rich filling and salty bacon.

On the plate: Serve alongside a green salad or steamed vegetables for a simple meal, or pair one half with another main dish. These are best eaten hot, while the skins still have some structure.

Recipe notes & tips

• Use potatoes that have been baked through before scooping and filling them.
• Leave a thin layer of potato inside each skin so the shells stay sturdy.
• Mash the filling until combined but keep some texture if you prefer a less smooth centre.
• Divide the cheese and bacon before starting so some can go into the filling and the rest on top.
• Check the cheese near the end of cooking and stop once it has melted.

Variations

• Cheese swap: Use another shredded cheese that melts well in place of the listed cheese.
• Herb finish: Replace or supplement the parsley with chopped chives.
• Extra pepper: Add a little more pepper to the filling for a stronger savoury note.
• Crispier topping: Cook the filled potatoes for the full initial time before adding the final cheese and bacon.
• Smaller portions: Use smaller baked potatoes and keep the filling and topping divided evenly.

Common mistakes to avoid

• Scooping too deeply: The skins can split; leave some potato attached to each shell.
• Skipping the first cook: The filling may not heat through; cook the filled skins for 6–8 minutes before adding the toppings.
• Adding all the toppings at once: The cheese and bacon intended for the finish can get buried; reserve the divided portions.
• Overcooking the cheese: It can dry or brown too much; check after 2 minutes of the final cook.
• Handling the skins roughly: They can tear when filled; lift them carefully when placing them in and removing them from the air fryer.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the air fryer until hot throughout, adding the sour cream and parsley after reheating.

Frequently asked questions