This recipe for twice baked potatoes in the air fryer became a weekday favorite the first winter I experimented with crisping potato skins without heating the whole oven. I was chasing that classic diner texture—crispy exterior, pillowy interior—and the air fryer delivered. I discovered the little trade-offs that matter: rubbing the skin with a touch of oil and salt, rotating halfway through, and not scooping every bit of flesh so the skin stays sturdy. The result is an indulgent, approachable side that doubles as a main when paired with a salad. Everyone in my house asks for these when we want something comforting but quick.

The combination of sharp cheddar, smoky bacon, tangy sour cream, and bright chives is simple, but when balanced right it feels intentionally luxurious. The potato flesh is mashed with butter and sour cream to create a silky, flavorful filling while leaving a thin shell of potato to support the stuffing. The second air-fry step crisps the skin and melts the cheese to a golden finish in under 10 minutes. I first made these after picking up excellent russets at a farmers market; since then, they’ve been the go-to for game nights, casual dinners, and even an easy potluck contribution that travels well.

Ingredients

• Russet baking potatoes (2 medium-large): Choose firm, evenly shaped potatoes around 8–10 ounces each so they cook uniformly. Russets have the ideal starchy texture that mashes creamy and crisps up on the outside. If you can, pick skinned potatoes with tight, dry skins for the crispiest finish.
• Olive oil (1/2 tablespoon): A light coating allows the skin to crisp and helps salt adhere. Extra-virgin works fine; for a more neutral flavor use a lighter olive oil or avocado oil.
• Kosher salt (1 teaspoon, divided): Kosher salt seasons both the skin and the filling. Use half for the exterior and the rest mixed into the potato flesh for balanced seasoning.
• Sharp cheddar cheese (1/2 cup packed, divided): Sharp or aged cheddar adds bright flavor and melts well. Pre-shredded is convenient, but freshly shredded melts more smoothly.
• Bacon bits (1/4 cup): Homemade crisp bacon chopped small or store-bought bits both work; smoked bacon provides a deeper savory note.
• Chives (2 tablespoons, chopped): Fresh chives finish the dish with a mild onion brightness—green onions work as a substitute.
• Butter (1 tablespoon): Adds richness and silkiness to the mashed filling—unsalted allows better control over seasoning.
• Sour cream (1/3 cup): Provides tang and creaminess; Greek yogurt is an easy swap for a lighter option.
• Spices: garlic powder (1/4 teaspoon), paprika (1/4 teaspoon), fresh ground black pepper (to taste): These give warmth and depth without overwhelming the potato.

Instructions

Bake the potatoes: Scrub the potatoes thoroughly and pat dry. Rub each with about 1/4 tablespoon olive oil and sprinkle with 1/4 teaspoon kosher salt, ensuring an even coat. Pierce the skins a few times with a fork to allow steam to escape. Place potatoes in the air fryer basket with space between them and cook at 400°F for 40–50 minutes, turning once at the halfway point. They are done when a fork slides into the center with little resistance. Prep the filling ingredients: While potatoes cook, grate the cheddar and chop chives and bacon. If using raw bacon, cook until crisp and drain on paper towels before chopping. Measure the sour cream and soften the butter to room temperature so it incorporates easily into the mash. Mix the filling: When potatoes are cool enough to handle, cut lengthwise and scoop out most of the flesh into a medium bowl, leaving about 1/4-inch of potato attached to the skin so the shells remain sturdy. Add the butter and mash with a fork until mostly smooth and the butter melts. Stir in garlic powder, paprika, 1/4 cup of the cheddar, sour cream, most of the bacon, and most of the chives. Season with the remaining 1/2 teaspoon kosher salt and fresh ground black pepper; taste and adjust. Stuff the potatoes: Divide the filling evenly among the four skins, smoothing the tops so they hold the extra cheese. Sprinkle the remaining cheese and bacon over each potato so the tops get golden and slightly crisp. Bake again: Carefully return the filled potatoes to the air fryer basket and cook at 400°F for 8–10 minutes until cheese is melted and lightly golden and the skins are crisp. Watch closely near the end to avoid burning. Serve & store: Top with remaining chives and a crack of black pepper. Serve hot. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 300°F for 10–12 minutes to refresh the crust.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage freeze individual halves on a sheet tray until firm, then transfer to a freezer bag for up to 3 months. To reheat from chilled, heat in the air fryer at 300°F for 10–12 minutes; from frozen, thaw overnight in the refrigerator and re-crisp at 350°F for 12–15 minutes. Use vented containers if reheating in a microwave first, but finish in the air fryer to restore the crisp skin.

Ingredient Substitutions

If you need dairy-free options, replace sour cream with a plant-based sour cream and cheddar with dairy-free shreds; keep in mind melting will differ slightly. For a vegetarian version, swap bacon for smoked tempeh crumbles or mushrooms sautéed with smoked paprika. To lighten the filling, use 2 tablespoons butter and 1/4 cup Greek yogurt instead of sour cream; texture will be tangier and slightly less rich. For spicier flavor, fold in 1–2 tablespoons diced pickled jalapeños or 1/4 teaspoon cayenne.

Serving Suggestions

Serve as a hearty side with roasted chicken, grilled steak, or a crisp green salad for a balanced meal. For a cozy solo dinner, top with an over-easy egg and a drizzle of hot sauce. Garnish with extra chives, a little additional bacon, or a sprinkle of smoked paprika for color. These also travel well to potlucks—keep toppings separate and reheat briefly at the host’s house before serving.

Cultural Background

The twice-baked potato is a classic American preparation that elevates the humble baked potato into a richer, more composed dish. It likely grew from mid-century home cooking traditions where using leftovers and stretching ingredients was practical. Restaurants later adopted the format, often offering gourmet fillings. This air fryer adaptation retains the heritage—creamy interior and crisp skin—but updates the method for modern, energy-efficient kitchens.

Seasonal Adaptations

In winter, add roasted garlic and swap chives for thyme to deepen the savory profile. In summer, lighten the filling with Greek yogurt, add fresh herbs like dill or basil, and top with a corn and tomato salsa for brightness. Holiday versions can include diced ham and a gruyère-parmesan blend for a richer presentation that pairs well with roasted vegetables.

Meal Prep Tips

Bake a double batch of potatoes early in the week and store scooped flesh and shells separately. Pre-portion the filling into containers and reassemble and crisp in the air fryer when ready to eat. Use shallow, airtight containers to keep shells from getting soggy in transit. Label containers with the date and reheat as described to maintain texture.

These air fryer twice baked potatoes are a small joy: simple ingredients, homey flavors, and a method that rewards attention to a few small details. Make them your own and enjoy watching them become a new family favorite.