There’s something downright magical about biting into crispy air fryer potatoes. The kind that crackle just right on the outside and reveal a fluffy, buttery inside that makes you want to go back for more—immediately. I still remember the first time I tossed leftover baked potato filling back into the skins and popped them into the air fryer on a whim. Spoiler: it was a game-changer.
Since then, I’ve made these crispy air fryer potatoes (aka my easy twice baked potato recipe) more times than I can count—sometimes as a quick snack, sometimes as a side that steals the show at dinner. This recipe strikes the perfect balance between crispy, creamy, and downright addictive, and the best part? It’s crazy simple to pull off.
So anyway, if you love potatoes that are crispy on the outside but soft and flavorful on the inside, this crispy air fryer potatoes recipe is going to become your new obsession—trust me.
Why You’ll Love This Crispy Air Fryer Potatoes Recipe
Okay, real talk—this easy twice baked potato recipe has spoiled me for all other potato snacks. Here’s why I keep coming back to it:
- ✅ Crispy edges with zero grease: The air fryer does the heavy lifting, giving you that perfect crunch without drowning the potatoes in oil. I’ve made these after work when I’m starving, and they satisfy like a fancy snack but take way less effort.
- ✅ Uses simple ingredients you already have: Potatoes, butter, cheese, and a few spices. That’s it. I love recipes where the magic is in the technique, not a million ingredients.
- ✅ Twice baked for twice the flavor: You mash the insides with butter, sour cream, cheese, and green onions before air frying again—hello, creamy and crispy combo that’s impossible to resist.
- ✅ Ready in under 30 minutes: From start to finish, you’re looking at about 25 minutes, which is wild for how delicious these are. Perfect for last-minute snacks or sides.
- ✅ Kid and adult approved: I’ve made these for my picky niece and my food-snob friends, and everyone devours them without complaint.
Honestly, this recipe makes me feel like a kitchen rockstar every time I serve it. Whether it’s game day, a casual dinner, or just an afternoon craving, these crispy air fryer potatoes hit the spot every single time.
What Ingredients You’ll Need for Crispy Air Fryer Potatoes
Here’s what I love about this ingredient list: you probably have almost everything in your fridge or pantry right now. Plus, I’m breaking down the why behind each ingredient, which makes cooking way more fun (and you become a better cook, promise).
- Russet potatoes (4 medium) — These are my go-to for baking because of their starchy, fluffy insides. You can use Yukon gold if that’s what you have, but the texture will be a bit creamier.
- Butter (4 tablespoons / 57g) — Unsalted, because I like to control the salt myself. Melted butter mixed into the potato filling makes everything rich and smooth.
- Sour cream (½ cup / 120ml) — The secret to that creamy tang that contrasts perfectly with the crispy skin. You can swap for Greek yogurt if you want, but sour cream is classic.
- Shredded sharp cheddar cheese (1 cup / 113g) — Because cheese makes everything better. I use sharp cheddar for flavor punch, but mild works too.
- Green onions (2, thinly sliced) — Adds freshness and a mild onion bite. If you don’t have green onions, a pinch of garlic powder works in a pinch.
- Salt and black pepper — To taste. Salt is key here for flavor balance, so don’t skip it.
- Olive oil spray or cooking spray — For lightly coating the potato skins before air frying to get that beautiful crisp.
Quick note: If you want to make this dairy-free, swap butter and sour cream for vegan alternatives—I’ve tried it with vegan butter and coconut yogurt, and it’s pretty darn good.
Equipment Needed
You don’t need a fancy kitchen to make these crispy air fryer potatoes—I’ve done it with the most basic setup, and it always works.
- Air fryer — Obviously. Mine’s a 5.8-quart model, but any size works as long as you don’t overcrowd.
- Baking sheet — For roasting the potatoes first. I use a rimmed sheet pan lined with foil for easy cleanup.
- Mixing bowl — To mash and mix the potato filling. Just one big bowl is fine, but I sometimes use a small bowl for the cheese and green onions.
- Fork or potato masher — To mash the insides. No fancy tools needed here.
- Spoon and knife — For scooping out the potato flesh and mixing in the goodies.
- Cooking spray or brush — To oil the skins before air frying for max crispiness.
Pro tip: If you don’t have an air fryer, a convection oven works too, but the air fryer gives you that unbeatable crunch in less time.
How to Make Crispy Air Fryer Potatoes: Step-by-Step
- Roast the Potatoes (45-60 minutes)
Preheat your oven to 400°F (200°C). Scrub the potatoes clean, prick them a few times with a fork, and place directly on the oven rack or on a baking sheet. Roast until tender when poked with a fork, about 45-60 minutes depending on size. (I know, this is the longest step, but it’s hands-off and sets the stage for magic.) - Cool and Prepare Filling (10 minutes)
Once the potatoes are cool enough to handle (I usually wait 10 minutes), slice each potato in half lengthwise. Carefully scoop out the insides into a mixing bowl, leaving about ¼ inch of potato in the skin so they hold their shape. - Mash the Potato Filling (5 minutes)
Add melted butter, sour cream, salt, pepper, and half the shredded cheddar into the bowl with the potato flesh. Mash everything together with a fork or masher until smooth and creamy but still a little chunky. Fold in the sliced green onions last. - Stuff the Potato Skins (5 minutes)
Spoon the creamy filling back into the potato skins, piling it high. Sprinkle the remaining cheddar cheese over the top for that golden finish. - Air Fry for Crispy Perfection (15 minutes)
Spray the outsides of the stuffed potatoes lightly with cooking spray or brush with a little olive oil. Place them in your air fryer basket in a single layer (don’t overcrowd). Air fry at 375°F (190°C) for about 15 minutes until the tops are golden brown and the edges are crispy. - Serve and Enjoy
Carefully remove the potatoes (they’ll be hot!) and let cool for a couple of minutes. Serve with extra sour cream or your favorite dipping sauce. The first bite is seriously the best part—the crispy skin and creamy filling combo is unbeatable.
Quick troubleshooting tip: If your potatoes aren’t crisping up enough, give them a few more minutes in the air fryer and spray a little more oil on the skins. Patience pays off!
My Best Tips & Techniques for Perfect Crispy Air Fryer Potatoes
Okay, here’s where I spill all the little secrets I’ve learned from making this recipe way more times than I should admit.
- Don’t skip roasting the potatoes first—I’ve tried starting with boiled potatoes, and it just doesn’t get that same crispy skin or depth of flavor.
- Let the potatoes cool before scooping. Hot potatoes are tricky and can burn your fingers (ask me how I know). Plus, cooling helps the filling hold together better.
- Use melted butter, not cold, in the filling. It blends more evenly and gives a richer taste.
- Be gentle when mixing in the cheese and green onions. Overmixing can make the filling gluey, and nobody wants that.
- Don’t overcrowd the air fryer basket. Give each potato some breathing room so the air can crisp up every edge.
- Spray or brush oil on the skins before air frying the stuffed potatoes for that perfect crunch.
- Use a toothpick to test doneness—it should slide in easily, and the cheese should be bubbly and golden.
- Brush the tops with a little extra butter after air frying if you want that restaurant-style glossy finish.
Ways to Mix It Up
Once you’ve nailed the classic crispy air fryer potatoes, there’s plenty of ways to make this twice baked potato recipe your own. I’ve tried all of these variations, and they’re all winners.
- Bacon Lover’s Version: Stir in 4 slices of cooked, crumbled bacon into the filling. The smoky crunch takes it over the top.
- Spicy Kick: Add ½ teaspoon smoked paprika and a pinch of cayenne pepper to the filling. For extra heat, sprinkle some chopped jalapeños on top before air frying.
- Herb Infusion: Mix in 1 tablespoon chopped fresh chives and parsley for a bright, fresh twist.
- Cheese Swap: Use pepper jack or mozzarella instead of cheddar for a different flavor profile.
- Vegan Version: Use vegan butter and sour cream alternatives, and skip the cheese or use a plant-based shredded cheese.
- Loaded Potato Style: Top with chopped tomatoes, green onions, and a dollop of guacamole after air frying.
Feel free to experiment with your favorite seasonings, cheeses, or mix-ins. That’s how I ended up loving the bacon and jalapeño combo above—it started as a happy accident!
Serving Ideas & Storage
This crispy air fryer potatoes recipe is super versatile when it comes to serving and storing.
- Serving warm: I love slicing these in half and serving them with a dollop of sour cream and a sprinkle of extra green onions. Perfect for a quick snack or party appetizer.
- As a side dish: Pair with grilled chicken, steak, or a big salad for an easy weeknight dinner.
- Snack time: Serve with ketchup, ranch, or your favorite dipping sauce. I’m partial to garlic aioli.
- Storage: Leftovers keep really well. Store in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the air fryer at 350°F (175°C) for 5-7 minutes to regain crispiness.
- Freezing: You can freeze these, but the texture changes a bit. If you do freeze, thaw overnight in the fridge and then crisp up in the air fryer before serving.
Pro tip: If your leftovers are on the dry side, a quick brush with melted butter before reheating brings them back to life.
Nutritional Info & Health Benefits
I’m not a nutritionist, but here’s what I like about this recipe from a health perspective.
| Nutrient | Per Serving (1 potato half) |
|---|---|
| Calories | 180 |
| Protein | 5g |
| Carbohydrates | 28g |
| Fat | 6g |
| Fiber | 3g |
Why it feels good to eat: The potatoes give you a solid dose of potassium and fiber, while the butter and cheese offer satisfying fats and protein to keep you full longer. Compared to fried potatoes or chips, these crispy air fryer potatoes are a smarter snack that still feels indulgent.
Heads up: This recipe contains dairy and gluten-free only if you use gluten-free cheese. You can adapt it easily for dairy-free or vegan diets (see variations).
Final Thoughts
So that’s my crispy air fryer potatoes recipe—the easiest, most delicious twice baked potato hack you didn’t know you needed. I know I’ve gone on about it, but when you find a snack that’s this crispy on the outside, creamy on the inside, and easy enough to make any night, you want to shout about it from the rooftops.
This has become my go-to for everything from movie night snacks to last-minute dinner sides. I hope you love it as much as my family does—every time I make these, they disappear faster than I can say “pass me another one.”
Feel free to play around with the mix-ins and spices until it’s exactly how you like it. And hey, if you make it, drop a comment below and tell me your favorite twist! Or tag me on Instagram—I love seeing your crispy creations.
Happy cooking, and may your kitchen always smell like buttery, cheesy heaven.
FAQs
Q: Can I use sweet potatoes instead of russet?
A: Yes, absolutely! Sweet potatoes work well, though they’ll be a bit sweeter and softer inside. I recommend cutting down the air frying time slightly since sweet potatoes cook faster. Also, try adding a pinch of cinnamon to complement the sweetness—it’s delicious.
Q: What if I don’t have an air fryer?
A: No worries! You can finish these under the broiler or in a 400°F (200°C) oven for 10-15 minutes until the tops are golden and crispy. Just watch carefully so they don’t burn.
Q: How do I know when the potatoes are done roasting?
A: Poke them with a fork or skewer—the potatoes should feel soft inside with no resistance. If they’re still firm, give them 10-15 more minutes. The roasting step is key for that fluffy filling.
Q: Can I prepare these ahead of time?
A: Totally! Roast the potatoes and prepare the filling ahead, then stuff and air fry them right before serving. Or make the whole thing and keep it in the fridge—reheat in the air fryer for crispy results.
Q: My potatoes didn’t get crispy in the air fryer—what happened?
A: Usually this means either not spraying enough oil on the skins or overcrowding the basket. Give the potatoes space to breathe and spray a light coat of oil before air frying. Also, make sure your air fryer is preheated if it has that function.
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Crispy Air Fryer Potatoes Easy Twice Baked Potato Recipe for Perfect Snack
- Total Time: 1 hour 30 minutes
- Yield: 8 servings (1 potato half per serving) 1x
Description
This recipe delivers crispy air fryer potatoes with a fluffy, buttery inside, perfect as a snack or side dish. It uses simple ingredients and is ready in under 30 minutes.
Ingredients
- 4 medium russet potatoes
- 4 tablespoons (57g) unsalted butter, melted
- ½ cup (120ml) sour cream
- 1 cup (113g) shredded sharp cheddar cheese
- 2 green onions, thinly sliced
- Salt, to taste
- Black pepper, to taste
- Olive oil spray or cooking spray
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes clean, prick with a fork, and roast on oven rack or baking sheet for 45-60 minutes until tender.
- Let potatoes cool for about 10 minutes. Slice each potato in half lengthwise and carefully scoop out the insides, leaving about ¼ inch of potato in the skin.
- In a mixing bowl, mash potato insides with melted butter, sour cream, salt, pepper, and half the shredded cheddar cheese until smooth but slightly chunky. Fold in sliced green onions.
- Spoon the filling back into the potato skins, piling high. Sprinkle remaining cheddar cheese on top.
- Spray or brush the outsides of the stuffed potatoes lightly with olive oil. Place in air fryer basket in a single layer without overcrowding.
- Air fry at 375°F (190°C) for about 15 minutes until tops are golden brown and edges are crispy.
- Remove carefully and let cool for a couple of minutes before serving. Serve with extra sour cream or favorite dipping sauce.
Notes
Roasting the potatoes first is essential for crispy skin and fluffy filling. Let potatoes cool before scooping to avoid burns and help filling hold shape. Use melted butter for richer taste. Avoid overcrowding air fryer basket. Spray oil on skins before air frying for best crispiness. If potatoes aren’t crispy enough, air fry longer and add more oil. Brush tops with extra butter after air frying for glossy finish. Can substitute vegan butter and sour cream for dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 180
- Fat: 6
- Carbohydrates: 28
- Fiber: 3
- Protein: 5
Keywords: air fryer potatoes, twice baked potatoes, crispy potatoes, easy snack, potato recipe, cheesy potatoes, quick side dish
