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An Air Fryer Twice Baked Potato Casserole topped with melted cheese, crispy bacon pieces, and chopped green onions in a round ceramic dish.

Air Fryer Twice Baked Potato Casserole

Air Fryer Twice Baked Potato Casserole is my go-to when I want all the cheesy, comforting goodness of twice-baked potatoes without heating up the oven. The filling is rich and smooth with sour cream, butter, and garlic, loaded with smoky bacon and sharp cheddar that melts to golden perfection on top. It comes together faster than the traditional oven version, which makes it perfect for Thanksgiving, Christmas, Easter, potlucks, and family gatherings because it feeds a crowd and never disappoints. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Casserole, Side Dish
Cuisine American
Servings 6
Calories 308 kcal

Ingredients
 
 

  • 2 pounds potatoes scrubbed
  • ½ cup sour cream
  • ¼ cup milk
  • 2 tablespoons unsalted butter softened
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese divided
  • ½ cup cooked bacon pieces
  • ½ cup green onions chopped

Instructions
 

  • Lightly grease a 9×13-inch baking dish.
  • Pierce potatoes with a fork and bake in the air fryer at 375°F (190°C) for 40 minutes or until tender. Let cool slightly.
    2 pounds potatoes
  • Peel potatoes and place the flesh in a large bowl. Mash with sour cream, milk, butter, garlic powder, onion powder, salt, and pepper until creamy. Stir in ¾ cup cheddar cheese, half the bacon, and half the green onions.
    ½ cup sour cream, ¼ cup milk, 2 tablespoons unsalted butter, ½ teaspoon garlic powder, ½ teaspoon onion powder, Salt and pepper, 1 cup shredded cheddar cheese, ½ cup cooked bacon pieces, ½ cup green onions
  • Spread into the prepared dish, then top with the remaining cheddar and bacon. Air fry for 15 minutes, uncovered, until bubbly. For a golden top, broil for 1–2 minutes, watching closely.
  • Garnish with the remaining green onions before serving.

Notes

Here are a few tips I've picked up to make sure your casserole turns out perfect every time.
  • Don't skip the fork piercing: Piercing the potatoes before air frying lets steam escape so they cook evenly all the way through without bursting.
  • Let the potatoes cool slightly before peeling: Trying to peel piping hot potatoes is painful and messy. Give them 5 to 10 minutes, and the skins slip off much more easily.
  • Soften your butter before mixing: Cold butter doesn't incorporate smoothly into the mash, so let it sit at room temperature before you start so the filling comes together creamy and lump-free.
  • Mix cheese and bacon into the filling first: Stirring the majority of the cheese and bacon into the potato mixture distributes the flavor throughout rather than just on top, so every scoop is loaded.
  • Watch the broiler closely: One to two minutes is all it takes to go from perfectly golden to burnt. Stay right by the oven and pull the casserole the moment the top looks golden and spotted.
  • Flash freeze for make-ahead portions: For individual portions, freeze scoops on a parchment-lined baking sheet for 1 hour before transferring to containers to prevent sticking and promote even reheating.

Nutrition

Calories: 308kcalCarbohydrates: 29gProtein: 13gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 55mgSodium: 427mgPotassium: 719mgFiber: 4gSugar: 3gVitamin A: 527IUVitamin C: 32mgCalcium: 191mgIron: 1mg
Keyword Air Fryer Twice Baked Potato Casserole
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