Air Fryer Twice-Baked Potatoes
Air Fryer Twice-Baked Potatoes are a classic comfort food and a must-make side dish for any meal, any time of year.
Ingredients
- 4 large potatoes (Russets, Maris Piper, Desiree, or King Edwards)
- ½ tbsp olive oil
- 150 g cheddar cheese (grated)
- 50 g mozzarella or kasar cheese (grated)
- 2 tbsp pesto
- 50 g butter (cut in small cubes)
- ⅓ cup double cream - heavy cream
- 3-4 spring onions (thinly sliced)
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp paprika
Instructions
- First, you’ll need to cook your potatoes. For the air fryer, start by washing and drying the potatoes. Poke a few holes in each potato with a fork to allow steam to escape during cooking. Brush them lightly with olive oil and season with a bit of salt.
- Place the potatoes in the air fryer basket, making sure they don’t touch each other. Air fry at 380°F (195°C) for about 40-45 minutes. They should be tender when pierced with a fork. Once cooked, let them cool slightly before handling.
- Once the potatoes are cool enough to handle, slice about a 2 ½ cm (1") strip of the skin off the top of each potato. Scoop out the flesh into a bowl, leaving a small border of potato around the edges to keep the skin intact.
- Add the butter, cream, cheddar cheese, pesto, salt, freshly ground black pepper, paprika, and green onions. Mix until everything is well combined. If you're using optional ingredients like bacon bits or additional herbs, fold them in now.
- Spoon the potato mixture back into the potato skins, mounding it slightly. Top with the shredded mozzarella or kasar cheese.
- Return the stuffed potatoes to the air fryer basket and air fry at 375°F (190°C) for about 10 minutes or until the tops are golden and the cheese is melted and bubbly.
Notes
- Russet potatoes in the U.S. and Maris Piper, Desiree, or King Edwards in the U.K. are ideal for this recipe due to their high starch content, which results in a fluffy interior. Waxy potatoes won’t give you the same texture.
- Poke a few holes in each potato with a fork to allow steam to escape during cooking.
- When preparing the filling, mix just enough to combine the ingredients. Over mixing can lead to a dense filling.
- You can check the doneness of your potatoes by poking them with a skewer or a small knife.
- When scooping out the potato flesh, be careful not to tear the skins. They should be sturdy enough to hold the filling.
- Mix the filling when the potatoes are cooled enough to touch without burning your fingers. Don't let them cool down entirely.
- Feel free to customize the filling with your favorite ingredients. Try different cheeses, add some crispy bacon bits, or mix in your favorite herbs to make the dish your own.