Air Fryer Twice Baked Potatoes
Servings: 5 twice baked potatoes
Calories: 351cal
Equipment
Ingredients
- 4 russet potatoes about 11 oz each potato
- 3 Tablespoons butter
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ cup heavy whipping cream or regular milk
- 4 pieces bacon optional topping, cooked and chopped
- chives optional topping
- cheddar cheese optional topping
Instructions
- Wash the russet potatoes and pat dry with a paper towel.
- Using a fork, poke holes in the potato all over. Rub olive oil, salt, and pepper on all sides of the potato. Place into the air fryer at 400F for 1 hour and 10 minutes. When done, the outside will be crisp and the inside should be fork tender.
- Carefully cut the potato in half and scoop out the inside into a bowl. Add butter, salt, pepper, and heavy whipping cream to the bowl with the potatoes. Use a hand mixer to whip the potatoes until light and fluffy. Add more butter and heavy cream if needed. Some potatoes need a bit more fat than others when whipping.
- Add the whipped potato back into the potato skin using a spoon or a pastry bag with a large tip. The whipped mixture will fill 4-5 half skins. Air fry for 4 minutes on 400F just to brown the top.
- Remove from air fryer and top with cheese, chives, and bacon. Optionally, you can return the potatoes to the air fryer for 2 minutes to melt the cheese.
Notes
- The cook time may need to be increased depending upon the size of your potatoes. The larger they are, the longer they will need.
- Avoid overcrowding the air fryer basket as it relies on circulation to thoroughly cook all sides of the potato.
Nutrition
Serving: 1twice baked potato | Calories: 351cal | Carbohydrates: 32g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1124mg | Potassium: 771mg | Fiber: 2g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 2mg
