Delicious Air Fryer Twice Baked Potatoes
Cheddar mashed potato stuffed potato skins? Yes, please. That’s what these DELICIOUS Air Fryer Twice Baked Potatoes are all about! You’ll make lightened-up cheesy mashed potatoes to stuff into baked potato skins and then bake again in the air fryer. Makes 4 servings.
If you’re looking for a way to repurpose leftover baked potatoes, this air fryer twice-baked potato recipe is quick, easy, and delicious. Leftover baked potatoes are filled with creamy, cheddar mashed potatoes and cooked in the air fryer in a cinch!
These healthy twice-baked potatoes are lightened up with Greek yogurt and light cheddar but are just as yummy as their heavier counterpart. The potato skin shells are crisp and toasted, while the inner potato is soft and creamy. You can dine on steakhouse quality twice-baked potatoes without leaving home, thanks to the air fryer!
Why You’ll Love This Recipe
- It’s quick. Using leftover baked potatoes is a huge time saver.
- Healthy! The filling is made with light ingredients.
- Perfect side dish, appetizer, or hearty snack.
- These are the BEST twice-baked potatoes – the shells are crispy, and the centers are fluffy and flavorful.
Ingredients You’ll Need
- Russet Potatoes: Using leftover baked potatoes makes twice-baked potatoes super quick and easy. I always bake a few extra whenever we have baked potatoes for dinner. You can bake your potatoes immediately beforehand, but they need to cool before mashing, so it’s much easier to bake the potatoes in advance.
- Olive Oil Spray: to coat the potato skins so they crisp up in the air fryer.
- Non-Fat Greek Yogurt: Greek yogurt works great as a healthier alternative to cream. You can also use light sour cream here.
- Sea Salt and Freshly Cracked Pepper: for flavor! Garlic salt also works.
- Half and Half: to thin out the mashed potato filling and make it extra creamy.
- Cheddar: I used light cheddar for less fat and calories, but regular cheddar is perfectly fine. Freshly shredded cheese melts much better than the pre-shredded stuff.
- Paprika: for subtle sweet and smokey spice.
- Chives: because cheesy potatoes and chives are meant to be!
How To Make Twice Baked Potatoes In Air Fryer
Step 1: Make shells and mash potatoes. Cut the leftover baked potatoes in half and scoop out the middle into a mixing bowl. Mash the potato innards with a mixer on low speed.
Step 2: Make mashed potato filling. Then, add the yogurt, salt, pepper, and shredded cheese and beat until smooth. Next, blend in a couple of tablespoons of half-and-half until smooth and thick. Spoon the filling back into the potato skin shells, spray with olive oil, and sprinkle with paprika.
Step 3: Bake in the air fryer. Preheat your air fryer to 400 degrees and cook the potatoes in a single layer for 7 minutes. Then, top with a layer of shredded cheese and cook for another 1-2 minutes or until the skins are crisp and the cheese is melted and lightly browned.
Step 4: Garnish and serve. Garnish with paprika and chopped chives, and serve hot. Enjoy!
How To Bake Potatoes In The Air Fryer
No leftover baked potatoes? No problem! Here’s how to bake potatoes in the air fryer. Let the potatoes cool before remaking them into air fryer twice baked potatoes.
- Prep potatoes for the air fryer. Preheat your air fryer to 400F. Meanwhile, wash the potatoes (with a brush, if you have one) and pat dry. Pierce the potatoes with a fork on all sides and coat them with olive oil.
- Bake potatoes in the air fryer. Place the potatoes in the air fryer basket and bake until you can easily pierce them with a knife (30 to 45 minutes). Remove from the fryer basket and let cool.
Recipe Tips
- Bake extra potatoes – I always make a few extra for this recipe whenever we have baked potatoes with dinner to help save time on meal prep.
- Grease air fryer basket – Spray the basket with cooking spray or lightly grease it with olive oil so the shells do not stick to the basket and the skin gets extra crispy.
- Add extra cheese – Feel free to go heavier on the cheese if you please.
- Do not crowd the basket – Bake potatoes in a single-even layer until the shells are crispy and the filling is hot and bubbly. Depending on the size of your air fryer basket, you may need to work in batches.
Variations
Add bacon – For healthy twice-baked potatoes, hold the bacon, but for fully loaded twice-baked potatoes, add plenty of bacon to the mashed potato filling.
Twice-baked sweet potatoes – Feel free to use baked sweet potatoes instead of russet potatoes. Instead of paprika and chives, sweeten up the filling with brown sugar and cinnamon. Toasting a few marshmallows on top of each potato during the last minute or two in the air fryer would be delish.
Serving
Make it a meal and serve air fryer twice-baked potatoes with protein and vegetables. Check out the list below for perfect pairings:
- Grilled Flat Iron Steak & Green Beans Almondine
- Grilled Bourbon Pork Tenderloin & Lemon Garlic Asapargus
- Grilled BBQ Chicken & Corn on the Cob
Storing & Freezing
Storing: Twice-baked potatoes are best served hot from the air fryer. Keep leftovers in a shallow airtight container in the fridge for 3 to 4 days.
Reheating: Reheat in the air fryer at 400F for 4 to 5 minutes.
Freezing: It’s best to freeze the potatoes before the second baking. After filling the shells with the filling, wrap each potato in a couple of layers of plastic wrap and store it upright in a freezer-safe container until you’re ready to bake. You can air fry from frozen at 350F for about 20 minutes when ready.
Recipe FAQ
Twice-baked potatoes are typically made with gluten-free ingredients, but they can be high in calories and fat. This recipe lightens things up with Greek yogurt and light cheddar.
After washing, drying, and piercing the skin with a fork, rub the skin with olive oil. Bake for 40 to 60 minutes at 425 degrees (or until the flesh is easily pierced with a knife).
No air fryer? After filling the shells with the mashed potato mixture, you can bake them on a sheet pan at 425 degrees for 20 to 25 minutes.
Air Fryer Recipes You’ll Love
Supreme Air Fryer English Muffin Pizzas
Easy Air Fryer Chicken Meatballs
Easy Air Fryer Sweet Potato Wedges
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Air Fryer Twice Baked Potatoes
Equipment
- Air Fryer
Ingredients
- 2 baked and cooled russet potatoes I make these the day before and refrigerate
- 1/4 cup plain Greek yogurt full-fat for best flavor. You can also use sour cream
- 1/4 tsp freshly cracked pepper
- 1/4 tsp sea salt or garlic salt for more flavor
- 1-2 tbsp half and half cream Can add more, if desired
- 1/2 cup freshly grated light cheddar cheese or more, depending on how cheesy you want them
- olive oil spray
- paprika to taste
- green onions or chives for garnish *optional
- 4 tbsp freshly grated light cheddar cheese for sprinkling on top right before they are done.
Instructions
- Cut the leftover baked potatoes in half and scoop out the middle into a mixing bowl. Mash the potato innards with a mixer on low speed.
- Add the yogurt, salt, pepper, and shredded cheese and beat until smooth. Next, blend in half-and-half until smooth and thick. Spoon the filling back into the potato skin shells, spray with olive oil, and sprinkle with paprika.
- Preheat your air fryer to 400 degrees and cook the potatoes in a single layer for 7 minutes. Then, top with a layer of shredded cheese and cook for another 1-2 minutes until the skins are crisp and the cheese is melted and lightly browned.
- Garnish with paprika and chopped chives, and serve hot.
Notes
- Grease air fryer basket – Spray the basket with cooking spray or lightly grease it with olive oil so the shells do not stick to the basket and the skin gets extra crispy.
- Add extra cheese – Feel free to go heavier on the cheese if you please.
- Do not crowd the basket – Bake potatoes in a single-even layer until the shells are crispy and the filling is hot and bubbly. Depending on the size of your air fryer basket, you may need to work in batches.
Nutrition
*This recipe has been updated to an air fryer version from the original healthier twice baked potatoes recipe posted May 29, 2012.
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I love that there is yogurt in here. I bet it gives these potatoes a real creamy texture.
Thank you, Carrie. 🙂 I love the yogurt. It’s much healthier than sour cream and does give it a great creamy texture.
these look super yummy! thanks for sharing!
What an awesome “recipe resuscitation,” thanks Amee!
Thank you, Sonali! 😉
So good!!