These creamy, cheesy air fryer twice baked potatoes are so easy to make, and just melt in your mouth! Serve them with these Traeger smoked chicken thighs, steak, or any of your favorite dinners!
If you're craving a comforting and indulgent side dish, look no further than these irresistibly creamy air fryer twice baked potatoes! Perfectly baked potatoes are scooped, mixed with all the usual fixings (plus my favorite secret ingredient), stuffed back into their skins, and then crisped to golden perfection.
This easy and versatile recipe combines fluffy potato goodness with a delightful crunch, making it an ideal accompaniment to any meal or a satisfying snack all on its own.
Jump to:
😍 Why You'll Love This Recipe
- Making twice-baked potatoes in an air fryer is a great option for those living in dorms or smaller living spaces without an oven.
- This is an easy recipe, perfect for beginners.
- Using Boursin cheese makes these air fryer twice-baked potatoes so creamy and flavorful!
- This recipe can be easily customized so you can add in all your favorite fixings!
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Boursin: This is the secret ingredient to perfectly creamy and flavorful twice baked potatoes! I like the shallot & chive one best, but you can also use the garlic & herb or caramelized onion flavors as well. Alternatively, you can use plain cream cheese, or add more sour cream.
- Potatoes: Russet potatoes are ideal, as their skin is thick enough to hold the whipped potato mixture, but you can also use Yukon gold potatoes.
- Serrano: This will add a bit of heat, making it taste kind of like a jalapeno popper potato! You can also use jalapenos or whatever peppers you prefer, or omit them entirely.
- Cheese: Sharp cheddar, Colby jack, pepper jack, or even cotija cheese are all great options.
- Herbs: I like to add fresh parsley and chives, but you can also use other herbs like cilantro and green onion.
- Seasoning: Paprika, salt, and black pepper are all great options, or you can try adding a little ranch mix instead!
*See the recipe card below for a full list of ingredients.
🥔 How To Make Air Fryer Twice Baked Potatoes
Step 1: Lightly spray russet potatoes with oil and coat with a pinch of salt. Place in air fryer basket and bake at 400° F for 40-60 minutes, rotating every 20 minutes.
Pro Tip: The potatoes may still feel hard while they're hot. Allow them to cool for a few minutes before poking them with a fork to gauge if they need more time in the air fryer or not. I recommend starting with 40 minutes and adding more time if needed.
Step 2: Meanwhile, fry 3-5 slices of bacon, setting them on a paper towel to absorb excess grease once they're cooked.
Pro Tip: Reserve one slice of bacon to crumble on top of the finished potato at the very end!
Step 3: Once the bacon has cooked, crumble it into bits and place in a medium bowl along with chopped parsley, serrano, Boursin cheese, and paprika. When potatoes are fork-tender, allow them to cool for 5 minutes, then slice the top layer of skin off so that the bottom half is shaped like a little boat.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Pro Tip: If you prefer, you can slice the potatoes in half, making 4 smaller servings instead of 2 heaping ones.
Step 4: Using a spoon, scoop the potato flesh out of the top pieces you sliced off, add the softened potato to the bowl, and discard the skin. Then, carefully hollow out the bottom pieces of potato skin, making sure not to rip them. Add the potato flesh to the bowl, along with cheddar cheese and sour cream, then mix thoroughly to combine.
Step 5: Fill the hollowed-out "boats" with the potato mixture and air fry for another 5 minutes.
Step 6: Top with more shredded cheddar cheese, bacon bits, a dollop of sour cream, and fresh chives.
Still hungry? Serve alongside this yummy roasted broccoli!
🥩 Serving Suggestions
I like to serve these delicious air fryer twice baked potatoes with this grilled ribeye recipe but they go with so many other dishes! Why not serve them with this delicious roast half chicken or some smoked pork butt? Whatever you serve them with, they'll be the highlight of your meal!
🤷🏻♀️ Recipe FAQs
When making twice baked potatoes, you can either use the skin like a bowl to hold the fluffy potato mix, or you can eat it! The skin adds a nice crispy texture that perfectly compliments the creaminess of the whipped potato.
To beautifully revive your twice baked potato, coat the skin with a little cooking spray and air fry at 400° F for 5-10 minutes. You can also use a microwave, but the skin won't get crispy.
👩🏻🍳 Pro Tips
- If you plan on eating the skins, make sure to soak the potatoes in cool water until the dirt comes loose. You may even want to use a vegetable brush to thoroughly remove any contaminants.
- Be careful when hollowing out the skins, as they can tear easily.
- Try not to overwhip the potato filling, as this will make them gluey, rather than light and fluffy.
- Store leftovers in plastic wrap or inside an airtight container in the refrigerator.
- You can keep any leftover potato filling in the freezer to use at a later time.
🧀 Related Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!
📖 Recipe
Air Fryer Twice Baked Potatoes
Equipment
Ingredients
- 2 Russet potatoes (med-large)
- 3 strips bacon
- 4 tablespoon Boursin cheese
- 1 medium serrano
- 1 tablespoon chopped parsley
- ½ cup shredded cheddar
- 4 tablespoon sour cream
- 1 teaspoon chives
- ¼ teaspoon paprika
- 1 pinch salt
- Pam cooking spray
Instructions
- Lightly spray russet potatoes with oil and coat with a pinch of salt. Place in air fryer basket and bake at 400° F for 40-60 minutes, rotating every 20 minutes.
- Meanwhile, fry 3-5 slices of bacon, setting them on a paper towel to absorb excess grease once they're cooked.
- Once bacon has cooked, crumble it into bits and place in a medium bowl along with chopped parsley, serrano, Boursin cheese, and paprika. When potatoes are fork-tender, allow them to cool for 5 minutes, then slice the top layer of skin off so that the bottom half is shaped like a little boat.
- Using a spoon, scoop the potato flesh out of the top pieces you sliced off, add the softened potato to the bowl, and discard the skin. Then, carefully hollow out the bottom pieces of potato skin, making sure not to rip them. Add the potato flesh to the bowl, along with cheddar cheese and sour cream, then mix thoroughly to combine.
- Fill the hollowed-out "boats" with the potato mixture and air fry for another 5 minutes.
- Top with more shredded cheddar cheese, bacon bits, a dollop of sour cream, and fresh chives.
Notes
- The potatoes may still feel hard while they're hot. Allow them to cool for a few minutes before poking them with a fork to gauge if they need more time in the air fryer or not. I recommend starting with 40 minutes and adding more time if needed.
- Reserve one slice of bacon to crumble on top of the finished potato at the very end!
- If you prefer, you can slice the potatoes in half, making 4 smaller servings instead of 2 heaping ones.
- If you plan on eating the skins, make sure to soak the potatoes in cool water until the dirt comes loose. You may even want to use a vegetable brush to thoroughly remove any contaminants.
- Be careful when hollowing out the skins, as they can tear easily.
- Try not to over whip the potatoes, as this will make them gluey, rather than light and fluffy.
Kelly Methey says
Yum!!! These sound amazing and easy! I will be making these very soon! Thanks Hilda!
Hilda Sterner says
Thanks, Kelly! This is a Nena original, so I'm looking forward to trying it myself!