Description
Introducing these irresistible Air Fryer Twice Baked Potatoes—a delectable side dish that elevates any meal with its creamy and cheesy goodness.
Ingredients
Scale
- 4 – Russet potatoes
- 1/2 tsp – Salt to marinate the potatoes
- 2 tbsp – Olive oil to marinate the potatoes
- 1 tsp – Black pepper powder to marinate the potatoes
- 5 slices bacon, (6 oz regular bacon, or 5–7 oz thick-cut bacon)
- 2 tbsp – Butter
- Salt to taste
- 1 cup – Cheddar cheese/Jack cheese shredded
- 1 cup – Parsley or chives chopped finely
- 1/2 cup – Sour cream
Instructions
- Thoroughly clean and rinse every potato before puncturing them multiple times with a fork. Place the potatoes in an air fryer tray or basket, then drizzle oil over them and sprinkle with salt. Proceed to gently rub the oil and salt onto each potato, ensuring they are evenly coated.
- Set the air fryer to a temperature of 400ºF and cook the potatoes for approximately 35-45 minutes, or until they are thoroughly cooked. Please note that the cooking time may differ based on the size of the potatoes and the specific air fryer model being used. I have multiple racks in my air fryer oven so I put the bacon slices in the top rack and the potatoes in the middle rack.
- Carefully take out the bacon after 8 minutes when they are absolutely crisp.
- After 45 minutes take out the potatoes and allow the potatoes to cool for approximately 5 minutes, or until they reach a safe temperature to handle. You can keep it on a cooling rack.
- In the meanwhile, chop the bacon strips finely with the help of a knife. Keep aside in two parts one to be mixed with potato filling and the other for topping on the baked potatoes.
- Cut the potatoes in half lengthwise with the help of a knife.
- Carefully scoop out the insides and transfer them to a bowl. Make sure to leave a portion of the potato attached to the skins to provide support and prevent tearing.
- In the bowl add bacon, cheese, sour cream, chopped parsley, salt, and pepper. Mix the ingredients together using a fork or a hand mixer until well combined.
- Now add the potato we scooped and mix properly with the mixture.
- Carefully spoon the potato mixture back into the potato skins, ensuring that each one is fully filled.
- Now top with a good amount of shredded cheese on top of the potatoes.
- Once again, transfer the prepared potatoes to the air fryer basket and continue air frying them at 400ºF for an additional 5 minutes. Note: If you have a big air fryer oven you can cook a large batch. But if you have a small basket then cook in multiple batches.
- After 5 minutes take out when the cheese melts.
- Garnish with a sprinkle of freshly chopped parsley and bacon. Serve hot.
Notes
- To prevent the potatoes from bursting on the first bake, you must poke holes or slice slits in each one in several places. This vents the potato and prevents internal pressure (and a mess) from building up.
- In some instances, your twice-baked potatoes may become prone to falling apart. This can occur if you remove an excessive amount of the potato flesh, causing the skins to become fragile. To prevent this issue, ensure that you leave approximately a quarter of an inch of the flesh intact when scooping out the insides. This will help maintain the structural integrity of the potatoes.
- For optimal results when scooping the potato flesh for twice-baked potatoes, we recommend using a large spoon. The smooth backside of the spoon will act as a helpful guide, allowing you to achieve a smooth surface on the potato skins, which is ideal for stuffing.
- Freezing twice-baked potatoes is not advised, as cooked potatoes do not thaw well and tend to become gummy when reheated. It is recommended to enjoy them fresh or refrigerate them for a short period if needed.
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[caption id="attachment_13530" align="alignnone" width="150"]
Hamilton Beach Sure-Crisp Air Fryer[/caption]
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side dish
- Method: Air-fry
- Cuisine: American
Nutrition
- Serving Size: 4 people
- Calories: 208Kcal
- Sugar: 2g
- Sodium: 225mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg