Twice-baked potatoes originated in the United States in the 1950s and quickly became a popular side dish in American cuisine. They were traditionally made in the oven, but with the rise of air fryers, this recipe has been adapted to be cooked in the air fryer for a quicker and healthier version. The combination of creamy potato filling and crispy skin makes these potatoes a crowd-pleaser.
Air Fryer Twice-Baked Potatoes
Course: Side DishCuisine: American10
minutes30
minutes40
minutesCrispy on the outside and creamy on the inside, these Twice-baked potatoes are a delicious and easy side dish made in the air fryer. Loaded with sour cream, cheddar cheese, chives, and bacon, these potatoes are a perfect combination of flavors.
Ingredients
4 russet potatoes
¼ cup sour cream
½ cup shredded cheddar cheese
2 tablespoons chopped chives
4 slices cooked bacon, crumbled
Salt and pepper to taste
Directions
- Preheat your air fryer to 400°F.
- Scrub and wash 4 medium-sized russet potatoes.
- Pat dry and prick the potatoes with a fork all over.
- Place the potatoes in the air fryer basket.
- Cook for 25 minutes, flipping halfway through.
- Once done, remove the potatoes and let them cool for 5 minutes.
- Cut the potatoes in half lengthwise and scoop out the flesh, leaving a thin layer on the skin.
- In a bowl, mix the potato flesh with ¼ cup of sour cream, ½ cup of shredded cheddar cheese, 2 tablespoons of chopped chives, 4 slices of cooked and crumbled bacon, and salt and pepper to taste.
- Scoop the mixture back into the potato skins.
- Place the filled potatoes back in the air fryer and cook for an additional 5 minutes.
- Serve hot and enjoy your crispy and cheesy Twice-baked potatoes!
Notes
- Make sure to prick the potatoes with a fork before cooking to prevent them from exploding.
- You can add other toppings such as green onions, diced ham, or even broccoli to the potato mixture.
- You can also use different types of cheese like gouda or pepper jack for a twist on the classic recipe.
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