Air Fryer Twice Baked Potatoes
These creamy, cheesy air fryer twice baked potatoes are so easy to make! Serve them as a side with your favorite dinner, or as a snack all on their own!
Servings: 2 servings
Calories: 594kcal
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.
Nutrition
Serving: 1potato | Calories: 594kcal | Carbohydrates: 42g | Protein: 18g | Fat: 40g | Saturated Fat: 20g | Sodium: 626mg | Fiber: 3g | Sugar: 3g
