Mini Twice Baked Potatoes (Air Fryer and Oven)
Turn your favorite Thanksgiving side dish into a party appetizer! These Twice Baked Mini Potatoes are made with bite-size Yukon Gold potatoes and come out perfectly crisp and creamy. Make them in the air fryer or oven!
Servings: 24
Calories: 1potato half
Ingredients
- 12 (24 ounces) mini Yukon Gold or red potatoes (bite-sized)
- 1 tablespoon olive oil or or vegetable oil
- ¾ teaspoon table salt or 1 ½ teaspoons kosher salt
- 1 cup finely shredded Cheddar cheese, divided
- ¼ cup sour cream plus more for garnish
- 3 strips bacon, cooked and crumbled
- 3 tablespoons melted butter
- ½ teaspoon garlic salt
- 1 tablespoon chopped chives or green onions
Instructions
- Wash and dry the potatoes with a paper towel. Toss them with olive oil and salt in a medium bowl until evenly coated.
- Air Fryer Cooking Method Step 1Arrange 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 Cooking Method Step 1Preheat the oven to 425°F if baking. Line a baking sheet with aluminum foil for easy cleanup.Bake or air fry at 400°F until very tender, about 15 minutes in the air fryer or 25 minutes in the oven. Let cool until easy to handle.
Scoop out the Potatoes Step 2
- Cut the potatoes in half and scoop out the middle of the potatoes to within ⅛ inch of the edge. As you scoop out the potatoes, add the “potato middles” to a medium-size bowl.
- Air Fryer Method Step 3Turn 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 Step 3Place the empty potato shells skin side up on a foil-lined baking sheet or air fryer rack coated with cooking spray. Sprinkle lightly with salt if desired. Bake or air fry at 400°F for a few minutes, just until the skins are slightly crisp.
Make Filling and Stuff Potatoes Steps 4-6
- To the potato pulp, add ½ cup Cheddar cheese, sour cream, bacon, and garlic salt. Mash and stir until creamy.
- Turn the potato shells right side up and spoon heaping portions of the filling into each one. A small cookie scoop works perfectly for this step. Sprinkle evenly with the remaining cheese.
- Return the filled potatoes to the oven or air fryer and heat at 400°F for a 1 or 2 minutes, just until thoroughly warmed and the cheese melts.
- Transfer the twice baked potatoes to a serving platter. Top each potato with a small spoonful of sour cream and a sprinkle of chives or green onions. Serve warm.
Notes
- You can prepare the potato shells and filling a day ahead and refrigerate them separately until you’re ready to bake and serve.
- Keep them warm before serving. After baking, you can leave the potatoes in a turned-off oven for up to 10 minutes to stay warm without drying out.
- Avoid overcrowding the air fryer basket so the potatoes crisp evenly on all sides. Work in batches if needed. Give them space for the air to circulate.
- Use Yukon Gold or red potatoes. They just need to be about the size where 12 of them are 24 ounces.
