These air fryer twice-baked potatoes are stuffed with tender grilled chicken, smoky bacon, and fluffy cheesy mashed potato filling, then finished in the air fryer for a crisp shell and melty topping. Serve them as a satisfying side or a complete meal—ready in under an hour.
❤️ Sandi’s Recipe Summary
The Quick Bite: These twice-baked potatoes move easily into the air fryer without sacrificing a crisp skin or a light, fluffy filling. The recipe is ideal for using leftover grilled or rotisserie chicken plus a few pantry staples. It’s flexible, kid-friendly, and comes together quickly.
- Time: 50 minutes
- Makes: 3–6 servings, depending on potato size
- Main Ingredients: Russet potatoes, bacon, chicken, cheddar cheese, sour cream
- Tools: Mixing bowls and an air fryer
- Free From: gluten, soy, oats, nuts, and eggs (depending on ingredient choices)
- Pro Tip: Cook the potatoes fully until fork-tender before scooping. Rushing the first bake can crack shells and yield a dense filling.
We often ordered cheesy twice-baked potatoes when dining out, and the family always wanted extra melty cheese and bacon. This version keeps that indulgent flavor while using the air fryer to save time and crisp the skins. With diced chicken added, the potatoes can serve as either a hearty side or a main dish.
During testing I learned to split the cooking into two stages: a high-temperature initial bake to crisp the skins, then a lower-temp finish after filling so the cheese melts without burning and the filling warms through evenly.
Ingredient Notes and Easy Swaps
See the recipe card below for exact amounts.
- Potatoes – Large russets are best: their higher starch content yields a fluffy, scoopable interior. Waxy types like Yukon Gold can make the filling gluey.
- Grilled Chicken – Leftover grilled or rotisserie chicken works perfectly. Pre-cooked grilled strips are a quick alternative.
- Bacon – Use freshly cooked bacon, pre-cooked strips, or packaged bacon bits (check labels for gluten-free).
- Sour Cream – Regular, low-fat, or dairy-free versions can be used.
- Cheddar Cheese – Regular or dairy-free cheddar-style shreds. Several dairy-free brands melt satisfactorily when baked at the lower finish temperature.
- Heavy Cream – Adds richness; substitute a dairy-free creamer if needed.
How to Make Air Fryer Loaded Twice-Baked Potatoes (Step-By-Step)
What size air fryer is best?
- A 3.4-qt air fryer can fit large potatoes for 2–3 people but is snug for bigger batches.
- For families, a 5.8-qt (or larger) air fryer is recommended to cook multiple potatoes at once.
Step 1: Wash and dry the potatoes. Pierce several times with a fork to release steam. Lightly spray the air fryer basket or rack with an oil that tolerates high heat.
Step 2: Preheat the air fryer to 400°F. Place whole potatoes in the basket and cook 15 minutes. Flip and cook another 15 minutes, or until fork-tender. This initial high heat crisps the skin—don’t skip it.
Step 3: Cut each potato in half lengthwise. Scoop the soft centers into a bowl, leaving a thin, intact shell. Work gently to avoid cracking the skins.
Step 4: Add shredded cheddar, salt, pepper, sour cream (optional), and heavy cream to the potato centers. Mash until smooth and fluffy.
Step 5: Fold in chopped grilled chicken and crispy bacon.
Step 6: Spoon the filling back into each potato shell, mounding slightly.
Step 7: Top generously with cheddar or a Mexican blend. Reduce the air fryer temperature to 350ºF and bake 4–5 minutes, until heated through and the cheese is melted. Serve hot as a main or side.
Flavor Variations:
Change up the flavors easily to match your family’s preferences.
- Sweet Potatoes – Swap in large sweet potatoes for a slightly sweeter, nutrient-rich version.
- Ranch – Drizzle gluten-free ranch over the finished potatoes for extra tang.
- Jalapeños – Add diced jalapeños or pickled jalapeños to the filling for heat.
Make Ahead Tips:
You can bake the potatoes ahead of time and refrigerate whole. Make the filling separately, or assemble stuffed potatoes and chill them tightly wrapped. Reheat in the air fryer at 350ºF until warmed through and the cheese has melted.
More Potato Recipes To Try:
- Bacon Ricotta Cheesy Scalloped Potatoes
- Easy Fresh Herb Gluten-Free Potato Salad
- Mardi Gras Jambalaya Stuffed Baked Potatoes
Air Fryer Twice-Baked Potatoes with Chicken and Bacon
Ingredients
- 3 large potatoes
- 2 grilled chicken breasts, sliced
- 3–4 slices cooked bacon, chopped
- 1/2 cup shredded cheddar cheese
- 1/4 cup heavy cream
- Salt and pepper to taste
- Optional: 1/4 cup sour cream
- 1 tablespoon chives
Method
- Preheat your air fryer to 400ºF.
- Wash 3 large potatoes and pierce each several times with a fork to allow steam to escape.
- Cook the potatoes in the air fryer 15 minutes per side, until fork-tender.
- Cut each potato in half lengthwise and scoop the centers into a large bowl, leaving a thin shell.
- Add 1/4 cup heavy cream, chopped chicken, and chopped bacon to the potato centers and mix well. Season with salt and pepper. Stir in cheese and sour cream if using, and mash until fluffy.
- Spoon the potato mixture back into the shells, top with shredded cheese and chives.
- Bake at 350ºF in the air fryer for 4–5 minutes, until cheese is melted. Serve hot.
Notes
2. To make the recipe dairy-free, use vegan cheddar and a dairy-free cream alternative.
3. Stored in an airtight container, leftovers keep for up to 4 days.
This post was updated from an older July 2020 version with more recipe details and baking options.