These Air Fryer Twice Baked Potatoes are made perfectly crispy on the outside and tender on the inside and might just become your new favorite way to serve potatoes.
I’m kind of on a kick with my new air fryer. With a new kitchen space to get used to I am enjoying changing up my cooking routines and using “gadgets” like my air fryer a lot more. The other day I made baked potatoes for dinner. I loved how the inside of the potatoes cooked – so fluffy and tender. The outside of the potatoes were crispier than I was used to and we decided that they would work well as potato skins and twice baked potatoes. So first up – these twice baked potatoes stuffed with broccoli, cheese and sour cream.
How do you cook baked potatoes in the air fryer?
- Wash the potatoes with warm water and dry the skins with paper towels.
- Lightly oil the outside of the potatoes with vegetable oil.
- Bake the potatoes at 400 degrees F for 25 minutes.
- Flip the potatoes over with tongs.
- Continue to cook the potatoes for an additional 15 – 25 minutes, or until the potatoes pierce easily with a pairing knife or fork.
How do you make twice baked potatoes in the air fryer?
- Follow the above instructions for baking potatoes.
- Allow the potatoes to cool for about 10 minutes.
- Slice the potatoes in half.
- Gently scoop the inside of the potatoes into a bowl, using a kitchen spoon.
- Mash the potatoes together with the filling ingredients.
- Fill the potato skins with potato filling.
- Top each potato with a little shredded cheese.
- Place the potatoes, cheese side up, in the air fryer basket.
- Cook the twice baked potatoes at 400 degrees F for 10 – 15 minutes, or until the filling is heated through and the tops of the potatoes browned.
This potato flipped upside down when I tried to take it out of the air fryer basket. It looks a little messy but tastes just as yummy!
Kitchen Tips for Air Fryer Twice Baked Potatoes:
- This is the brand of air fryer I use.
- I prefer Yukon Gold potatoes for this recipe – the skins are thinner than russet potatoes and crisp up nicely in the air fryer.
- I use frozen broccoli florets instead of fresh broccoli for this recipe.
- This is the cookie scoop I use to evenly fill the potato skins.
- These twice baked potatoes can be prepped in the morning through topping them with the shredded cheese. And then cooked in the air fryer when ready to serve for dinner. Just store the potatoes covered in the refrigerator until ready to use.
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Air Fryer Twice Baked Potatoes
- 2 large Yukon Gold potatoes
- 1/2 cup steamed broccoli florets finely chopped
- 4 tbsp butter melted
- 1/4 cup cream cheese
- 2 tbsp sour cream
- 1/2 cup shredded cheese Muenster or Cheddar are good choices
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- Bake the potatoes according to the directions in the post.
- Allow to cool for about 10 minutes. Slice the potatoes in half. Gently scoop the inside of the potatoes into a clean bowl. Set the skins aside.
- Mash together the cooked potato, broccoli, butter, cream cheese, sour cream, 1/4 cup of the cheese, salt, smoke paprika and pepper.
- Scoop the potato filling evenly into the skins, gently pressing down on the top to flatten the tops.
- Top each twice baked potato half with shredded cheese.
- Place the potatoes, filling side up, in the basket of the air fryer.
- Cook the twice baked potatoes at 400 degrees F for about 10-15 minutes, until the filling is heated through and the tops are golden brown.
- Serve immediately.