WARNING: Veggies are hidden in these Air Fryer Twice-Baked Loaded Potatoes. Ooey gooey Cabot Sharp Cheddar Cheese, creamy potatoes, and smoky bacon—come on, what’s not to like? Oh, that riced broccoli? Really, they won’t even notice. Yep, I’m okay with being sneaky if I can get an extra serving of veggies on the plate without hearing complaints.
I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.
As I mentioned previously, Cabot Cheese is a brand I know and love, and I’m super excited to share the second recipe in the series that I created for their contest. Did you know that all Cabot Cheddars are naturally aged and both gluten and lactose free? Yep, the aging process of all their cheddars naturally removes that lactose. Good news if your body doesn’t tolerate lactose well.
You all know I’m a cheesy girl, so creating recipes featuring Cabot Cheddar Cheeses has been a lot of fun for me. Not to mention all the amazing food I’ve been eating lately. 😂 Cheese just makes everything better—am I right?!
I believe you will love this slightly healthier twist on a classic side dish. Yep, twice baked potatoes have been around for a long time—in fact, I remember having them on occasion as a kid, and I’ve definitely made them quite a few times as an adult for special dinners. You can even find them pre-made in the freezer section at the local grocery store, but I prefer the homemade version.
Yes, they take a little longer to prepare than a classic baked potato that just has toppings loaded on top, but the pure deliciousness that’s waiting for you after that extra 10 minutes of work is totally worth it in my opinion. Besides, using the air fryer does speed up the cooking time compared to baking them in the oven.
FAQs:
Absolutely not necessary. There’s a fallacy that says wrapping them in foil decreases the cooking time—not true. Don’t waste your foil on wrapping baked potatoes. Besides, NOT wrapping them gives you a crispier skin.
Preheat the air fryer to 350ºF. Place the potatoes in the fry basket, and heat for about 8 minutes. Alternatively, you can slice the potato in half, place it on a microwave safe plate, cover it with a damp paper towel, and heat it on medium heat until heated through, about 4 minutes.
Yes. Simply bake them according to the recipe, then let them cool. Wrap each potato individually in plastic wrap or foil, and store in a ziplock bag in the freezer for up to three months. To reheat, allow to thaw overnight in the refrigerator, then follow the instructions above.
If you have leftover baked potatoes, they can be stored in an airtight container in the refrigerator for up to three days. Follow the directions above to reheat them.
Absolutely, and I often do this. Simply prepare the recipe through stuffing the potatoes, then store in an airtight container in the fridge. Simply top with shredded cheese before before baking. Do note that they will take a little longer to heat through as the potatoes are going into the air fryer cold.
No problem, you can definitely cook these Twice-Baked Loaded Potatoes in your oven. Simply increase the oven temperature to 425ºF, and cook the stuffed potatoes on a baking sheet. (A baking sheet is not necessary for the initial baking of the potatoes.) The cooking time may be slightly longer, so make sure to test the baked potato for doneness. Heating the stuffed potatoes should take the same cooking time as the air fryer.
How to Prepare Air Fryer Twice-Baked Loaded Baked Potatoes:
- Thoroughly wash and dry the potatoes, and poke a few holes in each one with a fork. Lightly oil the outside of each potato, and sprinkle with salt. Place the potatoes in a preheated 400ºF air fryer for about 40-45 minutes minutes. Actual cooking time will vary depending on the size of the potatoes. The potatoes should pierce easily with a fork when they are finished cooking.
- While the potatoes are baking prep the rest of your ingredients. If you don’t have cooked bacon, line a baking sheet with parchment paper, and bake the bacon in the oven for 10 minutes. Remove the baking sheet from the oven, carefully turn each piece of bacon over, and bake for 5 more minutes. When cooked, remove from the oven, and place the bacon on paper towels to cool.
- In a small skillet, melt 1 ½ tablespoons butter over medium heat. Add the riced broccoli, and sauté about 5 minutes. Add the minced garlic, and sauté about two more minutes. Remove from heat, and allow to cool while the potatoes finish cooking.
- Prep for the remaining ingredients is easy. Once the bacon is cool, crumble or chop it into small pieces. Chop your chives, and shred the cheese.
- Once the potatoes have cooked, remove them from the air fryer, and allow to cool slightly before handling, about 5-10 minutes so you don’t burn your hands. Cut each potato in half, scoop the potato flesh out with a spoon, and add the flesh to a medium bowl. Make sure to leave about a quarter-inch of potato flesh attached to each skin.
- Add the Greek yogurt and half the cheese to the bowl along with the salt, pepper, and thyme. Use a potato masher to mash until fairly smooth. Add the broccoli, bacon, and chives to the potato mixture, and stir to combine all ingredients.
- Scoop the potato mixture into four equal portions back into each potato skin. Top with the remaining cheese, and return to the air fryer for another 10 minutes until the cheese is bubbly.
- Remove from the air fryer, and allow the potatoes to rest for about five minutes before serving.
Serving Suggestions for Twice-Baked Potatoes:
- Make a meal out of the potatoes themselves, and simply serve with a side salad.
- These potatoes would also pair perfectly with Smoked Pork Loin, Smoked Chuck Roast with Garlic Sage Butter, Grilled Garlic Sage Chicken Thighs, Oven Baked Pork Chops, or Buttermilk Brined Roasted Chicken.
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RECIPE NOTES:
- Don’t over mix your potatoes—you run the risk of gummy potatoes—no bueno!
- I buy riced broccoli in the freezer section with the other veggies. It’s perfect to have on hand for recipes like this. If you can’t find riced broccoli, simply steam broccoli to al dente and finely chop. Looking for other ways to use broccoli rice in your cooking? Check out this article from Greatist: 19 Recipes Recipes that Prove Broccoli Rice is the Next Best Thing for Low-Carb Lovers.
- These stainless steel nesting bowls are perfect if you have limited storage space in your kitchen—yep, that’s me.
- My Emeril Air Fryer has become my new favorite cooking appliance. I was tentative to purchase it at first, but I honestly use it almost every day, and not just for air frying. It multi-tasks as a toaster oven, small oven, food dehydrator, and broiler—not to mention the rotisserie function.
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Air Fryer Twice-Baked Loaded Potatoes
Ooey gooey Cabot Sharp Cheddar Cheese, creamy potatoes, and smoky bacon—what’s not to like? Air Fryer Twice-Baked Loaded Potatoes are an easy and delicious dish the whole family will love.
Ingredients
- 2 medium russet potatoes
- 1 teaspoon avocado oil (or other neutral oil)
- 4 slices bacon
- 1 ½ cups riced broccoli
- 1 tablespoon butter
- 1 clove garlic, minced
- 2 tablespoons chives, diced (plus more for garnish if desired)
- ⅓ cup Cabot Greek yogurt (plain, whole milk)
- 4 ounces Cabot Sharp Cheddar Cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon thyme
- optional: fresh parsley for garnish
Instructions
- Thoroughly wash and dry the potatoes, and poke a few holes in each one with a fork. Lightly oil the outside of each potato, and sprinkle with salt. Place the potatoes in a preheated 400ºF air fryer for about 40-45 minutes minutes. Actual cooking time will vary depending on the size of the potatoes. The potatoes should pierce easily with a fork when they are finished cooking.
- While the potatoes are baking prep the rest of your ingredients. If you don’t have cooked bacon, line a baking sheet with parchment paper, and bake the bacon in the oven for 10 minutes. Remove the baking sheet from the oven, carefully turn each piece of bacon over, and bake for 5 more minutes. When cooked, remove from the oven, and place the bacon on paper towels to cool.
- In a small skillet, melt 1 ½ tablespoons butter over medium heat. Add the riced broccoli, and sauté about 5 minutes. Add the minced garlic, and sauté about two more minutes. Remove from heat, and allow to cool while the potatoes finish cooking.
- Prep for the remaining ingredients is easy. Once the bacon is cool, crumble or chop it into small pieces. Chop your chives, and shred the cheese.
- Once the potatoes have cooked, remove them from the air fryer, and allow to cool slightly before handling, about 5-10 minutes so you don’t burn your hands. Cut each potato in half, scoop the potato flesh out with a spoon, and add the flesh to a medium bowl. Make sure to leave about a quarter-inch of potato flesh attached to each skin.
- Add the Greek yogurt and half the cheese to the bowl along with the salt, pepper, and thyme. Use a potato masher to mash until fairly smooth. Add the broccoli, bacon, and chives to the potato mixture, and stir to combine all ingredients.
- Scoop the potato mixture into four equal portions back into each potato skin. Top with the remaining cheese, and return to the air fryer for another 10 minutes until the cheese is bubbly.
- Remove from the air fryer, and allow the potatoes to rest for about five minutes before serving.
Notes
- Don’t over mix your potatoes—you run the risk of gummy potatoes—no bueno!
- I buy riced broccoli in the freezer section with the other veggies. It’s perfect to have on hand for recipes like this. If you can’t find riced broccoli, simply steam broccoli to al dente and finely chop.
- Make a meal out of the potatoes themselves, and simply serve with a side salad.
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Nutrition Information
Yield 4 Serving Size ½ potatoAmount Per Serving Calories 306Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 48mgSodium 687mgCarbohydrates 21gFiber 2gSugar 2gProtein 15g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
Cathy
I like the idea of the broccoli rice in these potatoes
Inspired Fresh Life
It's such an easy way to add an extra serving of veggies.