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Air Fryer Twice-Baked Potatoes on a plate
Andrew Fowler

Air Fryer Twice-Baked Potatoes

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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 medium russet potatoes about 8 oz each, scrubbed and dried
  • 1 tsp olive oil
  • 1/2 tsp fine salt divided
  • 1/2 cup thawed frozen chopped spinach squeezed very dry
  • 1/3 cup whole-milk ricotta drained of any pooled whey
  • 2 oz feta crumbled and divided
  • 1 tbsp unsalted butter softened
  • 2 tbsp whole milk
  • 1/8 tsp black pepper

Method
 

  1. Preheat a 6-quart air fryer to 400°F for 3 minutes. Pierce potatoes; rub with oil and 1/4 teaspoon salt. Cook 40 to 50 minutes, turning halfway, until very tender throughout.
  2. Cool 8 minutes; halve lengthwise. Scoop flesh into a bowl, leaving 1/4-inch walls attached to skins. Gently mash warm flesh with butter and milk.
  3. Fold in squeezed spinach, ricotta, half feta, remaining salt, and pepper. Divide among 4 shells, gently mounding; top with remaining feta.
  4. Reduce air fryer to 375°F. Cook 2 halves 8 to 10 minutes until filling is hot throughout and ridges lightly golden.
  5. Carefully transfer to plates; repeat remaining 2 halves. Serve one half per side portion, refreshing first pair in empty basket 1 minute if needed.