This twice baked potato made in the air fryer has become my go-to when I want something comforting, hands-on, and reliably delicious. I first discovered this technique on a busy weeknight when the oven felt like overkill: the air fryer produced a wonderfully crisp skin in a fraction of the time, and the interior stayed fluffy and rich. Ever since, these potatoes have shown up at casual dinners, game nights, and even holiday sides when I need to free up oven space. The texture is what makes it special — a contrast between the crunchy exterior and the velvety, tangy filling studded with bacon and sharp cheddar. I remember the first time I served these to friends: they walked in expecting a simple potato and left asking for the recipe. The combination of melted cheddar, savory bacon bits, and fresh chives is instantly familiar but elevated by the air fryer finish. Because the method is forgiving, it makes a great recipe to teach new cooks about controlling texture and seasoning. The garlic powder and paprika add background warmth, while the sour cream brightens the filling and keeps it moist.

Ingredients

• Russet baking potatoes: Use 2 medium-large russets, roughly 8 to 10 ounces each. Look for potatoes with dry, unblemished skins; russets deliver a fluffy interior that mashes smoothly and holds the filling well.
• Olive oil: 1/2 tablespoon to rub on the skins before air frying. A light coat encourages even browning and crisp texture.
• Kosher salt: 1 teaspoon divided. Coarse kosher salt seasons the skin and interior without making the filling taste flat; divide it so part seasons the skin and the rest seasons the mashed center.
• Cheddar cheese: 1/2 cup packed grated cheddar, divided. Choose a sharp or extra-sharp variety for more pronounced flavor. Freshly shredded melts more smoothly than pre-shredded, but pre-shredded saves time.
• Bacon bits: 1/4 cup crumbled, homemade or store-bought. Homemade bacon, cooked until crisp and chopped, delivers the best texture and flavor, but store-bought works in a pinch.
• Chives: 2 tablespoons chopped. Fresh chives give a mild oniony lift; scallions can be substituted if needed.
• Butter: 1 tablespoon. Adds richness and helps create silky mashed potato filling.
• Black pepper: Freshly ground to taste for finishing seasoning.
• Garlic powder: 1/4 teaspoon to add savory depth without fresh garlic overpowering the filling.
• Paprika: 1/4 teaspoon for a touch of warmth and color.
• Sour cream: 1/3 cup to add tang and smooth texture to the mashed potato mixture.

Instructions

Bake the potatoes Scrub 2 medium-large russet potatoes thoroughly and pat dry. Rub each potato with 1/2 tablespoon olive oil and sprinkle 1/2 teaspoon kosher salt around the skin. Pierce each potato a few times with a fork to release steam. Place the potatoes in the air fryer basket in a single layer and cook at 400°F for 40 to 50 minutes, turning once halfway through. Check for doneness by inserting a fork — it should meet little resistance. Timing depends on potato size and your air fryer model, so use the fork test as the definitive cue. Prep filling ingredients While the potatoes are cooking, grate 1/2 cup packed cheddar and chop 2 tablespoons fresh chives. Crumble or chop 1/4 cup bacon bits; if using raw bacon, cook in a skillet until crisp, drain on paper towels, and chop. Measure 1/3 cup sour cream and set 1 tablespoon butter out to soften. Having all components ready makes the assembly quick and ensures the butter melts smoothly into the hot potato flesh. Mix the filling When potatoes are tender, halve them lengthwise and scoop out most of the flesh into a medium bowl, leaving about 1/4 inch of potato around the skin to support it. Add 1 tablespoon butter to the hot potato flesh so it melts, then mash with a fork until creamy but slightly textured. Stir in 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 cup of the grated cheese, 1/3 cup sour cream, most of the bacon bits, and most of the chives. Season with the remaining 1/2 teaspoon kosher salt and fresh ground black pepper to taste. Taste and adjust: a little more sour cream will loosen the mixture; extra cheese will make it firmer when reheated. Stuff and bake again Divide the filling evenly between the four potato skins, mounding slightly. Scatter the remaining grated cheese and bacon pieces over the top. Carefully return the filled potatoes to the air fryer basket so they sit upright and do not tip. Cook at 400°F for an additional 8 to 10 minutes until the cheese melts and turns golden and edges of the skins look crisp. Watch closely the last few minutes to avoid overbrowning; every air fryer browns differently. Serve and store Remove from the air fryer and sprinkle remaining chives over the top. Serve hot. To store, cool completely, place in an airtight container, and refrigerate for up to 4 days. Reheat in the air fryer at 300°F for 10 to 12 minutes until warmed through and the cheese is bubbly.

Storage Tips

Cool leftovers to room temperature for no more than two hours, then refrigerate in an airtight container. For best texture, store filled potatoes in a shallow airtight container to avoid steam buildup, or wrap individually in foil if you plan to freeze. To reheat from refrigeration, preheat the air fryer to 300°F and reheat for 10 to 12 minutes, turning once if necessary, until heated through and cheese is bubbly. From frozen, thaw in the refrigerator overnight and reheat as above; if you prefer not to thaw, reheat at 350°F for 20 to 25 minutes, checking that the interior reaches a safe temperature.

Ingredient Substitutions

If you want to omit pork, swap bacon bits for crumbled smoked tempeh or store-bought vegetarian bacon for a similar smoky crunch. For a dairy-free version, use a dairy-free sour cream and dairy-free shredded cheddar alternative, and replace butter with a neutral oil or vegan butter. To reduce richness, use Greek yogurt in place of sour cream at a 1:1 ratio; the filling will be slightly tangier and firmer. If you prefer different flavor profiles, try smoked gouda instead of cheddar or add 1 teaspoon Dijon mustard for a subtle sharpness.

Serving Suggestions

Serve as a main with a crisp green salad and roasted vegetables for a balanced plate, or offer as a hearty side alongside grilled protein or a vegetable stew. Garnishes like extra chopped chives, a sprinkle of smoked paprika, or a spoonful of salsa brighten the presentation. For a brunch twist, top with a sunny-side-up egg for a runny yolk that enriches the filling. Mini versions make great party finger food when you use baby potatoes and a piping bag to fill the skins.

Cultural Background

Stuffed and baked potatoes have a long tradition in many cuisines as a practical way to extend ingredients and create a satisfying dish from humble roots. The twice baked approach—baking, scooping, mixing, and rebaking—became popular in American home cooking as a way to make elegant sides without complicated steps. Using an air fryer is a modern adaptation that preserves the classic textures while shortening cook time and reducing oven use.

Meal Prep Tips

Make the potatoes ahead by baking them first and storing the unfilled skins and scooped flesh separately. Mix the filling up to 24 hours in advance and keep it chilled; reheat gently or fill cold and finish in the air fryer. Pack individual portions in shallow containers for grab-and-go lunches. When transporting to a potluck, keep the filling and shells separate and finish in a host’s air fryer or oven so they come out crisp and warm.

These twice baked potatoes are approachable, flexible, and rewarding — a comforting dish that invites tinkering. Share them with friends or keep them as a satisfying weeknight treat; either way, they bring warmth to the table and a reliable crowd-pleasing flavor.