Can I use sweet potatoes instead?

Absolutely! Just know they'll cook faster - check for doneness at 30 minutes. The filling might be slightly sweeter, so I often add a pinch more salt to balance it. My kids love when I make half regular, half sweet potato - fun color contrast on the plate!

How do I prevent dry filling?

Two secrets: First, don't overbake the initial cook - fork-tender is perfect. Second, that sour cream and butter combo is your best friend for creaminess. If your mixture seems stiff, add another tablespoon of sour cream until it's nice and spoonable.

Can I prep these ahead?

You bet! Do everything up to the final air fry, then cover and refrigerate for up to 24 hours. When ready, just add 2-3 extra minutes to the final cook time since they're going in cold. Works great for dinner parties!

5-Star Air Fryer Twice-Baked Potatoes - Irresistibly Crispy & Creamy!

Description

Crispy on the outside and creamy on the inside, these air fryer twice-baked potatoes are a delicious twist on a classic side dish.

Ingredients

2 large russet potatoes
1 tbsp olive oil
1/4 cup sour cream
1/4 cup shredded cheddar cheese
2 tbsp butter
2 tbsp chopped chives
1/4 tsp salt
1/4 tsp black pepper

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Instructions

Preheat air fryer to 400°F (200°C).
Rub potatoes with olive oil and prick with a fork.
Air fry potatoes for 40 minutes, turning halfway.
Cut potatoes in half lengthwise and scoop out flesh.
Mix potato flesh with sour cream, cheese, butter, chives, salt, and pepper.
Spoon mixture back into potato skins.
Air fry for 10 more minutes until golden brown.

Notes

Choose potatoes of similar size for even cooking.
Let potatoes cool slightly before handling.
Add cooked bacon bits for extra flavor.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Air Fryer
Cuisine: American