Twice baked potatoes never tasted so good! The air fryer cuts your prep time down to minutes and cook your creamy, cheese baked potato halves to golden brown perfection.
I’ve been getting more and more comfortable using my Ninja Air Fryer and absolutely LOVE how these twice baked potatoes turned out in them!
First off, if you’re unfamiliar with twice baked potatoes here’s the sitch: you bake potatoes as you normally would wrapped in foil. Then you scoop out the soft potato flesh and mix in a few ingredients like cream cheese, salt, pepper, cheddar cheese, chives — really anything you might use for mashed potatoes. Then you bake them for a few more minutes to create a slightly crispy, golden brown crunch!
Using the air fryer cuts down the time tremendously because it preheats so quickly! My oven in the apartment is *not* the quickest and can take up to 15-20 minutes just to reach 400º. Then adding on baking time, the time you let the baked potatoes cool before handling, then reheating… oy. You get the picture!
Air fryers get hot quickly and stay hot consistently throughout your baking time. They circulate air constantly throughout the cavity during your baking/frying time, which helps to evenly cook your food! They are truly wonderful little kitchen gadgets.
Here’s how you’ll make my Twice Baked Air Fryer Potatoes:
- Preheat your air fryer to 400º.
- Wash 1-2 Russet potatoes, pat dry and drizzle with olive oil. Season with salt.
- Bake for 40 minutes or until very tender internally when pierced with a fork.
- Unwrap potatoes and slice potatoes in half lengthwise. Let them cool slightly before handling.
- Scoop out potato flesh into a bowl leaving a skins intact.
- Mix in cream cheese, cheddar cheese, chives, garlic powder, salt and pepper. Mash well.
- Scoop filling back into potato skins, dividing evenly.
- Top with a little sprinkle of cheddar cheese then place back into air fryer.
- Bake for another 6-8 minutes or until golden brown and melty! Top with extra chives.
We love love loved these potatoes! I served them with a steak and a simple side salad and we scraped our plates!
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Twice Baked Air Fryer Potatoes
Equipment
- Air Fryer
Ingredients
- 2 Russet potatoes washed and dried
- 3/4 cup soft cream cheese I used Kite Hill vegan cream cheese
- 1/2 cup cheddar cheese reserve 1 tbsp. for topping
- 2 tbsp. soft butter, ghee or vegan alternative
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 4 tbsp. chopped fresh chives reserve 1 tsp. for topping
- splash of milk I used plain almond milk
Instructions
- Preheat your air fryer to 400º.
- Wash Russet potatoes, pat dry and drizzle with olive oil. Season well with salt (not using the salt for the filling).
- Bake for 40 minutes or until very tender internally when pierced with a fork.
- Unwrap potatoes and slice potatoes in half lengthwise. Let them cool slightly before handling.
- Scoop out potato flesh into a mixing bowl leaving a skins intact.
- Mix in cream cheese, butter, cheddar cheese, chives, garlic powder, salt and pepper. Mash well.
- Scoop filling back into potato skins, dividing evenly.
- Top with a little sprinkle of cheddar cheese then place back into air fryer.
- Bake for another 6-8 minutes or until golden brown and melty! Top with extra chives.