This recipe has been my go-to for nights when I want comfort food without the fuss. I first perfected these air fryer twice baked potatoes on a rainy Saturday when the oven felt like too much effort, and the air fryer finished the job faster with an extra-crisp skin that everyone noticed first. They balance the soft, whipped interior with a lightly crunchy shell and a cheesy, tangy filling, and they became an instant hit at an impromptu family dinner. My partner always teases me that the potatoes were ‘too pretty to eat’ until the first bite proves otherwise and the plate disappears. I discovered that the air fryer does two things especially well here. First, it crisps the skins without drying out the flesh. Second, it concentrates heat in short bursts, so the second bake to brown the cheese goes from a 15 minute affair in the oven to under 10 minutes. The filling is simple but layered: butter and sour cream add silkiness, garlic powder and paprika give a warm background, and cheddar and bacon contribute texture and savory punch. The chives on top make the dish feel fresh and finished.

Ingredients

• Russet baking potatoes: Use 2 medium-large russets. Look for firm potatoes with dry, unbroken skins. Russets provide the best fluffy texture inside; I usually choose ones around 8 to 10 ounces each so they cook evenly in the basket.
• Olive oil: 1/2 tablespoon. A light coating helps the skins brown and keeps them from drying out; extra virgin is fine but use a mild one for the best flavor balance.
• Kosher salt: 1 teaspoon divided. Coarse kosher salt seasons the skin and the mashed interior without making it overly salty.
• Sharp cheddar cheese: 1/2 cup packed grated, divided. I prefer freshly grated Cabot or Tillamook for melt and flavor; pre-shredded works in a pinch but may not melt as smoothly.
• Bacon bits: 1/4 cup crumbled. Homemade crisp bacon chopped small is ideal; store-bought bits are convenient and shelf-stable.
• Chives: 2 tablespoons chopped. Fresh chives add a mild onion note and a bright finish.
• Butter: 1 tablespoon. Use unsalted so you can control the seasoning, or melted if you want silkier mash immediately.
• Black pepper: Fresh ground, to taste. Adds immediate aromatic heat.
• Garlic powder: 1/4 teaspoon. A subtle background savory note without the moisture of fresh garlic.
• Paprika: 1/4 teaspoon. Adds color and a mild smoky warmth; use sweet or smoked depending on preference.
• Sour cream: 1/3 cup. Provides tang and a creamy mouthfeel; full fat gives the silkiest texture.

Instructions

Bake the potatoes: Scrub 2 medium-large russet potatoes and pat dry. Rub each potato with 1/2 tablespoon olive oil and sprinkle with 1/2 teaspoon kosher salt, ensuring the entire skin is coated. Pierce each potato a few times with a fork to vent. Place in a single layer in the air fryer basket and cook at 400F for 40 to 50 minutes, flipping or rotating baskets at the halfway point so they cook evenly. They are done when a fork slides in easily to the center. Prep the filling ingredients: While the potatoes cook, measure and prepare the filling: grate 1/2 cup cheddar, crumble 1/4 cup bacon, and chop 2 tablespoons chives. Grate cheese fresh if possible for better melt. If using store-bought bacon bits, reserve a few pieces for topping so you keep a crunchy garnish. Scoop and mash: When potatoes are cool enough to handle, cut each one lengthwise. Using a spoon, scoop out most of the flesh into a medium bowl, leaving about 1/4 inch of potato around the skins to keep them stable. Add 1 tablespoon butter to the warm potato centers and mash with a fork until the butter melts and the texture is mostly smooth with a few small lumps. Season and combine: To the mashed potato add 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 cup of grated cheddar, 1/3 cup sour cream, most of the bacon, and most of the chives. Season with the remaining 1/2 teaspoon kosher salt and fresh ground black pepper to taste. Stir until the mixture is cohesive and creamy but not overly loose. Fill the skins: Spoon the mashed mixture back into the four potato skins, dividing evenly. Sprinkle the remaining cheese and bacon pieces on top so they brown and add texture on the second bake. Bake again in the air fryer: Carefully place the filled potatoes back in the air fryer basket, keeping them upright. Cook at 400F for 8 to 10 minutes, watching closely so the cheese browns but does not burn. Remove and sprinkle with remaining chives before serving.

Storage Tips

Cool the potatoes to room temperature before refrigerating to preserve texture. Store in a shallow airtight container with paper towels underneath to absorb excess moisture if you plan to keep them for more than two days. Refrigerated halves keep for up to 4 days. For freezing, place cooled stuffed halves on a baking sheet and flash freeze for an hour, then transfer to a freezer-safe bag for up to 3 months; reheat from frozen in the air fryer at 350F for 15 to 20 minutes, covering loosely with foil if the tops brown too quickly.

Ingredient Substitutions

Swap cheddar for Monterey Jack or pepper jack for a little heat. Use Greek yogurt in place of sour cream at a 1:1 ratio for a tangy but slightly less rich filling. Replace bacon with cooked diced ham or smoked salmon for different flavor profiles; for a vegetarian option, use smoked tempeh crumbles or seasoned mushrooms. If you prefer a lighter version, omit butter and use 2 tablespoons of plain yogurt for moisture.

Serving Suggestions

Serve these halves with a crisp green salad or a simple roasted vegetable for a balanced plate. They make a great side next to grilled chicken or a stand-alone lunch when topped with extra veggies like steamed broccoli, corn kernels, or sautéed onions. Garnish with a dollop of sour cream and extra chives for color and freshness.

Cultural Background

Stuffed baked potatoes are a classic comfort technique found across many cuisines. The twice-baked format became popular in mid-20th century American cooking as a way to elevate humble ingredients into a presentable side. The air fryer is a modern twist that preserves the nostalgic flavor while using less energy and time than traditional oven methods.

Seasonal Adaptations

In winter, fold in roasted squash or caramelized onions for a seasonal note. In summer, top with fresh salsa and skip the second bake for a cooler version. For holiday meals, add chopped herbs like rosemary and thyme and swap bacon for pancetta or prosciutto for a festive touch.

Meal Prep Tips

Bake the potatoes a day ahead, scoop and mash the insides, then store filling and skins separately in the refrigerator. When ready to serve, fill and air fry for the finishing brown. Use shallow, oven-safe containers for transport if taking to potlucks; reheat in the air fryer or conventional oven at 350F for 10 to 15 minutes until warmed through.

These twice baked potatoes are simple enough for a weeknight and pretty enough for guests. Give them a try with your favorite cheese and garnish, and make the recipe your own.