This twice baked potato air fryer recipe gives you crisp potato skins with a soft, creamy filling made with yogurt, bacon, fried onion, garlic, and cheese. I love the contrast between the crispy outside and that warm, cheesy center, especially with a little fresh parsley scattered over the top.
The potatoes cook completely in the air fryer, so there’s no need to turn on the oven. If you want another easy potato recipe, try these Air Fryer Baby Potatoes next. Keep reading to see how easy it is to turn a baked potato into a crispy, cheesy twice cooked potato.
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Video Tutorial
Try This Twice Baked Potato Air Fryer
If you like baked potatoes with plenty of toppings, this is a really good way to make them even better. Instead of just piling everything on top, the soft potato is mixed with yogurt, bacon, fried onion, and garlic before going back into the skins.
The melted cheese on top is my favorite part. It gives each loaded twice baked potato a warm, cheesy finish while the potato skins stay crisp underneath.
Why You’ll Love It
- Crispy outside: Olive oil helps the potato skins crisp as they cook.
- Creamy filling: The soft potato is mashed with yogurt, bacon pieces, onion, and garlic. You can even swap with other favorites such as cream cheese or sour cream. You can also adjust the recipe to your liking by adding extras such as green onions, garlic powder, chives, broccoli, etc.
- Plenty of cheese: Each filled potato half gets a slice of cheese before going back into the air fryer.
- Easy to serve: This air fryer twice baked potato recipe works as an appetizer, lunch, dinner, or a hearty side dish for meals such as a whole chicken, pork chops, steak, etc.
Ingredients
- Potatoes: I use medium-sized potatoes like russet potatoes so they cook through in about 45 minutes. Make a few small cuts with a fork or knife before wrapping them, and leave a thin layer of potato behind when scooping out the centers so the skins don’t collapse.
- Yogurt: I like the plain Greek yogurt in the filling because it makes the mashed potato creamy without making it too heavy. It mixes easily with the bacon, onion, and garlic and helps give the filling a smoother texture.
- Cheese: The cheese goes on after the potatoes have been filled, then melts during the second trip through the air fryer. I like having it right on top where it can melt over the warm filling. You can use white cheddar slices, parmesan or Swiss cheese, or any cheese you prefer.
- Bacon: A little crumbled cooked bacon adds a salty, savory flavor to the potato filling. Since the bacon is already cooked, it only needs to heat through when the potatoes go back into the air fryer.
How to Make Twice Baked Potato Air Fryer
1. Begin by giving the potatoes a good scrub and pat them dry with a paper towel. Make a few small incisions in the potatoes using either a fork or a knife.
2. Lay the potatoes on a sheet of aluminum foil, then drizzle them with olive oil and red wine vinegar, and finally, sprinkle some salt over them. Wrap them tightly.
3. Preheat your air fryer to 380°F (190°C). Put the potatoes in the air fryer basket and air fry them for 45 minutes, one batch at a time.
Tip: If you’re still on the lookout for a good air fryer, I highly recommend checking out Instant Vortex Plus XL. I’ve been using mine for years.
4. When the potatoes are done, let them cool slightly to prevent burns. Proceed to halve each potato and carefully scoop out the inner flesh, and leave a thin shell. Transfer the scooped-out flesh into a small bowl.
5. Add all the necessary ingredients and season the mixture with salt and black pepper to taste. Mash the mixture with a fork until smooth.
6. Fill the potato halves with the prepared filling and place a slice of cheddar cheese on top.
7. Return the filled halves to the air fryer and cook for another 5 minutes until the cheese melts and the filling is heated through.
8. Sprinkle the prepared potatoes with chopped parsley and some additional cheese on top. Serve the stuffed potatoes hot.
Also, try making: McCain Craft Beer Fries in an Air Fryer
Recipe Tips
- Leave a thin layer of potato inside the skins when scooping out the flesh so the shells stay sturdy enough to refill.
- Let the potatoes cool for a few minutes after the first cook. They’ll be much easier to handle.
- Mash the filling thoroughly with a potato masher so the yogurt, bacon bits, onion, garlic, and seasonings are evenly mixed.
- Don’t skip the olive oil on the outside of the potatoes. It helps the skins crisp in the air fryer.
- Large potatoes may need another 5–10 minutes, while smaller potatoes may cook 5–10 minutes faster.
- You can store leftovers in the refrigerator for up to 2 days, and freeze potatoes (no filling) in the freezer in an airtight container for up to 3 months.
What Can You Serve With This?
- Grilled chicken
- Steak
- Green salad
- Steamed vegetables
FAQS
To reheat a twice baked potato in an air fryer, set the temperature to 350°F (175°C) and heat for about 5 minutes, or until the potato is warmed through to your liking.
To cook frozen twice baked potatoes in the air fryer, you don't need to thaw them. Set your air fryer to 370°F (190°C) and cook for 20-25 minutes, or until they are hot all the way through and the cheese on top is melted and slightly golden. Don’t forget to flip them halfway through the cooking time.
Yes, piercing a potato before baking in an air fryer is recommended. This allows steam to escape from the potato, preventing it from bursting and ensuring it cooks evenly inside.
Recipe
Twice Baked Potato Air Fryer
Equipment
- Air Fryer
- Kitchen tongs
- Aluminum foil
- Small plate
- Knife
- Cutting board
- Fork
- Spoon
- Serving dish
Ingredients
- 2 potatoes medium-sized
- 2 teaspoon olive oil
- 2 teaspoon red wine vinegar
- 2 tablespoon yogurt
- 4 slices cheese
- 1 tablespoon fresh parsley chopped
- 1 tablespoon cooked bacon crumbled
- 1 tablespoon fried onion finely chopped
- 1 teaspoon dried garlic
- 1 teaspoon dried garlic
- freshly ground black pepper to taste
- salt to taste
Instructions
- Begin by washing the potatoes and pat them dry with a paper towel. Make a few small incisions in the potatoes using either a fork or a knife.
- Lay the potatoes on a sheet of aluminum foil, then drizzle them with olive oil and red wine vinegar, and finally, sprinkle some salt over them. Wrap them tightly.
- Preheat your air fryer to 380°F (190°C). Put the potatoes in the air fryer and cook them for 45 minutes.
- When the potatoes are done, let them cool slightly to prevent burns. Proceed to halve each potato and carefully scoop out the inner flesh, ensuring to leave a thin shell. Transfer the scooped-out flesh into a small bowl.
- Add all the necessary ingredients and season the mixture with salt and pepper to taste. Mash the mixture with a fork until smooth.
- Fill the potato halves with the prepared filling and place a slice of cheese on top.
- Return the filled halves to the air fryer and cook for another 5 minutes until the cheese melts and the filling is heated through.
- Sprinkle the prepared potatoes with chopped parsley on top. Serve the potatoes hot.
Notes
Cooking Time and Temperature
Cook the potatoes at 380°F (190°C) for 45 minutes, then return the filled potato halves to the air fryer for another 5 minutes until the cheese melts and the filling is heated through.Taste & Texture
Crispy on the outside with a soft, creamy potato filling, salty bacon, fried onion, garlic, and melted cheese.Storage, Freezing & Reheating
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: I wouldn’t freeze these because the texture of the potatoes can change after thawing.
- Reheat: Air fry at 350°F (175°C) for about 5 minutes or until warmed through.
Serving Recommendations
- I like serving these with grilled chicken or steak when I want something more substantial than a plain baked potato.
- Add a green salad or steamed vegetables on the side to balance out the rich, cheesy filling.
Recipe Variations and Substitutions
- Swap the regular cheese for smoked gouda, sharp Swiss cheese, or blue cheese.
- Add chopped green onions to the filling for some extra flavor.
- Leave out the bacon and add roasted garlic with vegetables such as bell peppers, mushrooms, zucchini, or corn for a meat-free version.
- Add diced jalapeños or crushed red pepper if you want some heat.
Proper Storage Tips
- Let leftover potatoes cool before transferring them to a container.
- Keep them in an airtight container in the refrigerator.
- Eat refrigerated leftovers within 3 days.
Pro Tips
- Don’t scoop the potato skins completely clean; leave a thin layer behind.
- Season the filling well with salt and pepper.
- Mash the filling thoroughly so everything is evenly combined.
- Let the potatoes cool slightly before cutting and scooping them.
Video
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