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white plate with air fryer twice baked potatoes garnished with sour cream and green onions
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5 from 1 vote

Air Fryer Twice Baked Potatoes

Air Fryer Twice Baked Potatoes with crispy skin filled with creamy, cheesy mashed potatoes with sour cream, bacon, cheddar cheese and green onions. Cooks way faster than oven-baked. The ideal side dish with almost anything
Prep Time5 mins
Cook Time35 mins
Course: Side Dish
Cuisine: American
Keyword: air fryer twice baked potato, air fryer twice baked potatoes, twice baked potato, twice baked potatoes, air fryer, air fryer recipes, easy air fryer recipes
Servings: 4


  • Air fryer


For the Potatoes:

  • 2 russet potatoes
  • 1 teaspoon olive oil
  • 1 sprinkle salt

For the Filling:

  • 2 tablespoons sour cream
  • 2 tablespoon butter
  • 1 cup shredded sharp cheddar cheese divided
  • 1/2 teaspoon salt or to taste
  • 1 pinch black pepper or to taste
  • 1/4 cup half and half can sub milk or heavy cream
  • 2 slices bacon cooked to crisp
  • 1-2 green onions very thinly sliced


  • Preheat the air fryer to 400 degrees.
  • Wash and dry the potatoes well. Poke holes in the potatoes using a fork or sharp knife then rub with olive oil all and a sprinkle of salt (some of the salt will stick, some won’t).
  • Place the potatoes in the air fryer and cook 30-35 minutes or until fork tender and soft to the touch when gently squeezed. Turn the potatoes over halfway through the cooking time.
  • Transfer the cooked potatoes to a wire rack or baking sheet for about 5 minutes or until they’re cool enough to handle.
  • While the potatoes are cooking, cook the bacon until crisp (skip this step if you’re using packaged bacon bits) then drain and chop or crumble.
  • Cut the cooked potatoes lengthwise and carefully scoop out the inside flesh (I like to use a teaspoon) leaving a thin layer of potato border (about a 1/4″).
  • Place the butter in a medium bowl then add the scooped potato over the butter allowing it to melt.
  • Add sour cream, salt, pepper and half-and-half (add slowly to desired consistency) to the scooped potato mixture, blending until smooth using a potato masher or hand mixer. NOTE: don’t overmix or they may be gluey or gummy. You’re looking for a nice creamy consistency.
  • Add 3/4 cup of the shredded cheddar cheese and most of the cooked bacon pieces to the mashed potato filling stirring by hand until it’s incorporated.
  • Fill the potato shells, top with the remaining cheese and bacon then return to the air fryer basket for 4-5 minutes or until the cheese is melty. Garnish with sliced green onions and  *optional* another dollop of sour cream) then serve right away.