Posted inair fryer recipes

Air Fryer Twice Baked Potatoes

Air Fryer Twice Baked Potatoes
Prep: 15 minutes 
Cook: 55 minutes 
Total: 1hour  10minutes 

Ingredients

For the Potatoes

  • 4 medium russet potatoes approximately 8 ounces each
  • 2 tablespoons neutral oil avocado oil, olive oil, etc.
  • coarse sea salt to taste

For the Potato Filling

  • ½ cup unsalted butter 1 stick, at room temperature
  • ½ cup cooked and crumbled bacon
  • ½ cup sour cream at room temperature
  • 1 cup shredded fresh cheddar cheese or jack cheese, or combination; at room temperature
  • ½ cup whole milk or 2% milk, at room temperature
  • 1 teaspoon seasoned salt more or less to taste
  • ¼ teaspoon freshly cracked black pepper more or less to taste
  • 2 green onions thinly sliced

Servings Suggestions (All Optional)

  • additional shredded cheese
  • finely chopped chives

  • Equipment

    • Air Fryer
    • vegetable brush or clean dish towel
    • Paper towels
    • Cutting board or large plate or bowl
    • Fork
    • Tongs
    • sharp chef’s knife
    • medium mixing bowl
    • Potato masher or fork
    • large spoon or cookie scoop with release handle

    Instructions 

    For the Potatoes

    • Preheat air fryer to 400° Fahrenheit.
    • Rinse and scrub 4 medium russet potatoes under running water, removing all surface dirt from potato skins. Once potatoes are completely rinsed, pat skins dry with paper towels or clean dish towel and place on cutting board.
    • Use fork to gently poke small holes over entire surface of each potato. Do not skip this step – vent holes are very important to cooking potatoes thoroughly, and to keep potatoes from exploding in air fryer.
    • Once all potatoes have been well-ventilated, drizzle 2 tablespoons neutral oil over potatoes. Rub oil into potato skins, covering entire surface of potatoes completely. Sprinkle coarse sea salt over all sides of each potato to taste.
    • Remove basket from preheated air fryer. Place salt-crusted potatoes in air fryer basket, working in batches as needed if all 4 potatoes do not fit. Return basket to preheated air fryer.
    • Air fry potatoes 30 minutes. After 30 minutes, begin checking doneness of potatoes by gently pressing tines of fork into skins of potatoes. Continue cooking potatoes, checking doneness every 5 minutes, until tines of fork easily pierce through skin of potatoes and into inner flesh. Fork should not pierce completely through potato to other side of potato skin.
    • When potatoes are ready, carefully remove basket from air fryer. Use tongs to carefully transfer cooked potatoes from basket to cutting board. Note: potatoes will be very hot. Use caution when handling potatoes moving forward.

    For the Potato Filling

    • Use sharp knife to slice each potato in half lengthwise. Use fork to scrape inner flesh of potatoes into mixing bowl, leaving thin rim of potato flesh intact around edge of potato for support. Be very careful not to tear potato skins. Return empty potato shells to cutting board and set aside.
    • When all potato flesh has been scooped into mixing bowl, add ½ cup unsalted butter, ½ cup cooked and crumbled bacon, and ½ cup sour cream. Use potato masher or fork to smash ingredients together until fully combined.
    • Add 1 cup shredded fresh cheddar cheese, ½ cup whole milk, 1 teaspoon seasoned salt, ¼ teaspoon freshly cracked black pepper, and 2 green onions to mixing bowl. Mix all ingredients together until well incorporated, then taste mixture and adjust seasonings as desired.
    • Using large spoon or cookie scoop with release handle, portion potato mixture into hollowed-out potato skins. Fill each potato skin evenly and with as much filling as possible, shaping filling into heaping mound.

    • For the Twice-Baked Potatoes

      • Top each potato half with additional shredded cheese as desired. Place filled potato skins in air fryer basket, again working in batches as needed to avoid crowding basket.
      • Return basket to air fryer. Air fry filled potatoes 5 minutes or until cheese is completely melted. Once cheese is melted, carefully transfer twice-baked potatoes from air fryer basket to serving platter or plates. Repeat with remaining filled potato skins.
      • Garnish twice-baked potatoes with finely chopped chives if desired. Serve warm.

      Notes

      • Cook Times: Exact cook times will vary depending on the size and thickness of your potatoes and the make, model, and age of your air fryer. Adjust cook times as needed, especially the first time you make the recipe, to avoid over- or under-cooking the potatoes.

      Nutrition Information

      Serving: 1 twice-baked potato half | Calories: 352kcal | Protein: 9g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 0.5g | Total Carbs: 23g | Fiber: 2g | Sugar: 2g | Net Carbs: 21g | Vitamin C: 7mg | Cholesterol: 62mg | Sodium: 520mg | Potassium: 572mg | Calcium: 155mg | Iron: 1mg