Mini Twice Baked Potatoes (Air Fryer and Oven)

I love that you can scoop the potatoes and mix the filling the night before, then simply cook them just before guests arrive!

These Twice Baked Mini Potatoes are bite-sized and easy to serve, making them perfect for Thanksgiving dinners and other holiday gatherings. Such a big help when I’m juggling multiple dishes for a family get together.

Bake or air fry Twice Baked Mini Potatoes for a crispy, cheesy appetizer everyone will love. Both methods don’t take long, so you can choose whichever works best for you. 

Although they’re simple and straightforward to prepare, you can always get creative with the presentation.

Once done, you can set up a “help yourself” station with trays of potatoes and small cups of toppings and dips.

Try sautéed mushrooms, ham, sausage, and other savory add-ins, along with fun cheesy or creamy dips.

Another idea is to make them part of a larger appetizer spread. When I’m making a traditional Thanksgiving meal, I like to pair them with Roasted Candied Sweet Potatoes, Spatchcock Grilled Turkey, and Sausage Cornbread Dressing Cups.

Ingredients

These frozen twice baked potatoes are made with simple, classic ingredients you probably already have for your holiday cooking!

Scroll down to printable recipe for exact ingredient quantities.

• Mini potatoes – Any bite-size potato will work here—Yukon Gold, red, or even a mix of both!
• Olive oil – If you prefer, you can use vegetable oil instead. It’ll work just as well. The key is to coat the potatoes evenly so they roast perfectly.
• Table salt – You can also use kosher salt for a slightly milder flavor and better texture on the skins.
• Shredded Cheddar cheese – Want a little variation? Try a blend of Cheddar and Monterey Jack!
• Sour cream – Use it generously when mixing the filling, but don’t forget to save a bit for serving.
• Bacon – Cook it ahead of time so it’s ready to crumble right in. You can also use turkey bacon for a lighter option.
• Butter – Unsalted butter works best, but if you use salted, just skip extra salt in the filling.
• Garlic salt – The simplest way to add depth to the filling! If you don’t want extra salt, just mix garlic powder with unsalted butter for a milder taste.
• Chives – Don’t skip this little garnish for a pop of irresistible, fresh flavor! Green onions are a great alternative if you prefer a stronger, sharper bite.

Substitutions & Variations

• Use any bite-size potatoes you have – Yukon Gold and red potatoes both work beautifully in this recipe! They’re often sold together in 24-ounce mixed bags. Tiny Russet potatoes work, too. Just be sure to scrub the skins extra well.

How to Make the Best Twice Baked Potatoes 

Scroll down to the bottom for the printable recipe with detailed instructions.

• Wash and dry the potatoes with a paper towel. Toss them with olive oil and salt in a medium bowl until evenly coated. Now, let's cook!

Air Fryer Method: Arrange the potatoes in a single layer on the air fryer rack. Air fry at 400°F for 15 minutes, shaking after 10 minutes, or until very tender.

Oven Method: Arrange the potatoes on a foil-lined baking sheet. Bake at 425°F for 25 minutes or until very tender.

• Once done, let the potatoes cool until they’re easy to handle. You’ll notice the skins turning golden and a bit wrinkly, a sign they’re perfectly cooked through.

• Cut the potatoes in half and scoop out the middle of the potatoes to within ⅛ inch of the edge. I like to use a paring knife, one-tablespoon cookie scoop, or one-teaspoon measuring spoon for this step. As you scoop out the potatoes, add the “potato middles” to a medium-size bowl.

• Crisp the potato skins.

Air Fryer Method: Turn the potato skins with the middles scooped out, upside down, skin side up, on the air fryer rack coated with oil spray.

You may need to cook in two batches unless you have a large air fryer. Sprinkle lightly with salt if desired. Air fry at 400°F for 2 to 3 minutes or until the skins are slightly crispy.

Oven Method: Turn the potato skins with the middles scooped out, upside down, skin side up, on the foil-lined pan coated with cooking spray.

Sprinkle lightly with salt if desired. Bake at 425°F for 6 to 8 minutes or until the skins are slightly crispy.

• Time to make the filling. To the bowl of potato pulp, add ½ cup of Cheddar cheese, sour cream, bacon, and garlic salt. Mash and stir until creamy.

• Fill the potato shells. Turn the potato shells right side up and spoon heaping portions of the filling into each one. A small cookie scoop makes this quick and even. Sprinkle evenly with the remaining cheese.

• Once the potatoes are filled and topped with cheese, give them a quick bake to melt the cheese and bring everything together.

Air Fryer Method: Air fry in two batches at 400°F for 2 minutes or until thoroughly heated and the cheese melts.

Oven Method: Bake at 425°F for 5 to 7 minutes or until thoroughly heated and the cheese melts.

• Transfer to a serving platter. Add a small spoonful of sour cream on top and sprinkle with chopped chives. Serve warm!

Want more game day or Thanksgiving party recipes?

• Bacon Wrapped Jalapeno Dove Poppers
• Instant Pot Boiled Peanuts
• Cookie Butter Haystacks Candy