Air Fryer Stuffed Potatoes
Russet potatoes filled with cheddar, bacon, sour cream, and green onions, then returned to the air fryer to brown the tops. Allow at least an hour, with extra time for larger potatoes or a small basket.
These potatoes make two trips through the air fryer: first whole, then split and filled. The cooked centers are mashed with sour cream, bacon, green onions, and half the cheddar. The remaining cheese goes over the top for the shorter second cook.
Choose russets of a similar size so they have a better chance of finishing together. Test the center of each one before scooping; it should yield easily to a fork or skewer. Leave a quarter-inch layer of potato inside the skins to keep the shells from collapsing under the filling.
Four potatoes become eight stuffed halves, which can serve four as a main dish or eight as a side. Basket space is the main timing variable: the halves need a single layer, and extra batches add time. You can fill them ahead and refrigerate them, but chilled filling needs longer to heat through than freshly mashed potato.
Questions you may have about this recipe
What type of potatoes work best?
Russet potatoes hold their shape and fluff well inside.
Can these be made ahead of time?
Yes. Cook and fill the potatoes, then refrigerate covered within 2 hours (1 hour above 90°F). Use within 3 to 4 days and heat the filling to 165°F (74°C) before serving; chilled stuffed potatoes take longer than freshly filled ones.
Do these reheat well?
Yes. Reheat in the air fryer and check the filling with a thermometer; it must reach 165°F (74°C). Time depends on the size and how cold the potatoes are.
Can I change the filling?
Yes. Add cooked vegetables or different cheeses.
Are these a main dish or side?
The recipe makes 8 stuffed halves, enough for 4 main-dish servings of 2 halves each, or 8 smaller side servings.
What you need to make Air Fryer Stuffed Potatoes
4 large russet potatoes of similar size
1 tbsp olive oil
1 tsp salt
1 cup shredded cheddar cheese, divided
1/2 cup sour cream
4 slices cooked bacon, chopped
2 tbsp chopped green onions
1/2 tsp black pepper
How to make Air Fryer Stuffed Potatoes
Scrub the potatoes and dry well. Pierce each a few times with a fork.
Rub with the olive oil and salt. Preheat the air fryer to 400°F (200°C) if your model requires it. Arrange potatoes with space between them, cooking in batches if needed.
Air fry for about 40 minutes, turning halfway, then test the center with a fork or skewer. Continue until it slides in easily; large potatoes may need substantially longer depending on size and air fryer.
Cool for at least 5 minutes or until safe to handle. Cut each potato in half lengthwise and scoop the flesh into a bowl, leaving about a 1/4-inch layer inside each skin so the shells hold their shape.
Mash the flesh gently with the sour cream, 1/2 cup of the cheddar, cooked bacon, black pepper and green onions.
Spoon the filling into the 8 potato shells.
Top with the remaining 1/2 cup cheddar.
Arrange filled halves in a single layer, working in batches as needed. Air fry at 375°F (190°C) for about 8 minutes per batch, until the filling is hot through and the cheese is melted and lightly browned.
Serve warm. For potatoes prepared ahead and refrigerated, allow extra reheating time and check that the center of the filling reaches 165°F (74°C).
Tips
Leave about 1/4 inch of potato inside each skin so the shells are sturdy enough to fill.
Mash filling gently to keep texture light.
About 1 hour 3 minutes is only a starting estimate: 10 minutes prep, 40 minutes first cooking, 8 minutes per filled-potato batch and at least 5 minutes handling-cool time. Large potatoes, preheating and additional batches take longer. Serve promptly.
Use the basket as directed in your air fryer manual. Use a liner only if the manufacturer permits it, do not block the airflow, and never preheat with a loose paper liner.
Checking reheated potatoes
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If you filled the potatoes ahead or are reheating leftovers, check the center of the filling for 165°F (74°C). A handheld TempPro TP19H instant-read thermometer on Amazon (paid link) helps you check beneath the melted cheese. Open the basket and insert the probe into the filling without touching the basket. Remove it after taking the reading; this is a spot-check thermometer, not one to leave in the air fryer.
Reader reviews
⭐⭐⭐⭐⭐ “Crispy outside and creamy inside. These were perfect.” Linda M
⭐⭐⭐⭐ “Easy to follow and very filling.” Mark R
⭐⭐⭐⭐⭐ “The air fryer made these simple and quick.” Susan T
⭐⭐⭐⭐ “Great flavor and nice texture.” George B
⭐⭐⭐⭐⭐ “A comfort food recipe worth keeping.” Carol D
Printable Recipe
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Air Fryer Stuffed Potatoes
Air Fryer Stuffed Potatoes with fluffy centers, melted cheese, and crisp skins. Makes 8 halves. Allow about 1 hour 3 minutes as a starting estimate, with extra time for large potatoes or additional batches.
Ingredients
- 4 large russet potatoes of similar size
- 1 tbsp olive oil
- 1 tsp salt
- 1 cup shredded cheddar cheese, divided
- 1/2 cup sour cream
- 4 slices cooked bacon, chopped
- 2 tbsp chopped green onions
- 1/2 tsp black pepper
Instructions
- Scrub the potatoes and dry well. Pierce each a few times with a fork.
- Rub with the olive oil and salt. Preheat the air fryer to 400°F (200°C) if your model requires it. Arrange potatoes with space between them, cooking in batches if needed.
- Air fry for about 40 minutes, turning halfway, then test the center with a fork or skewer. Continue until it slides in easily; large potatoes may need substantially longer depending on size and air fryer.
- Cool for at least 5 minutes or until safe to handle. Cut each potato in half lengthwise and scoop the flesh into a bowl, leaving about a 1/4-inch layer inside each skin so the shells hold their shape.
- Mash the flesh gently with the sour cream, 1/2 cup of the cheddar, cooked bacon, black pepper and green onions.
- Spoon the filling into the 8 potato shells.
- Top with the remaining 1/2 cup cheddar.
- Arrange filled halves in a single layer, working in batches as needed. Air fry at 375°F (190°C) for about 8 minutes per batch, until the filling is hot through and the cheese is melted and lightly browned.
- Serve warm. For potatoes prepared ahead and refrigerated, allow extra reheating time and check that the center of the filling reaches 165°F (74°C).
Notes
Makes 8 stuffed halves: 4 main-dish servings of 2 halves, or 8 smaller side servings. About 1 hour 3 minutes is only a starting estimate: 10 minutes prep, 40 minutes first cooking, 8 minutes per filled-potato batch and at least 5 minutes handling-cool time. Large potatoes, preheating and extra batches take longer. You may vary the filling with cooked vegetables or different cheeses. Make ahead: cook and fill the potatoes, refrigerate covered within 2 hours (1 hour above 90°F), use within 3 to 4 days and heat the filling to 165°F before serving. Chilled potatoes need more time than freshly filled ones. Use the basket as directed by your air fryer manual. Use a liner only if the manufacturer permits it, do not block airflow and never preheat with a loose paper liner.
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