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two air-fryer twice-baked potato halves on an ordinary plate with fluffy mashed potato filling mounded above the skins, finely chopped spinach mixed throughout and small white feta crumbles lightly browned on top, with no broccoli, orange cheddar, bacon, sour cream dollops or garnish
Rachel Kim

Air Fryer Twice-Baked Potatoes

These twice-baked potatoes use the air fryer for both the first bake and the filled return, with spinach, ricotta and feta mixed into the scooped potato flesh. Squeeze the thawed spinach very firmly before measuring it into the filling, because water trapped in the leaves will loosen a mixture that should mound comfortably in the shells. Keep a thin potato wall attached to each skin and fill two halves at a time in the basket, leaving their tops exposed to the moving heat. The finished filling should be fluffy with visible green spinach and small feta pieces, with a lightly browned surface above a shell that still holds together when you slide a spatula underneath and lift it onto a plate.
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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 with a fork and rub with oil and 1/4 teaspoon salt. Air fry for 40 to 50 minutes, turning halfway, until very tender throughout.
  2. Cool for 8 minutes, then halve lengthwise and scoop flesh into a bowl, leaving a 1/4-inch potato wall attached to each skin. Mash the warm flesh gently with butter and milk.
  3. Fold in squeezed spinach, ricotta, half the feta, remaining salt and pepper. Divide the mixture among the 4 shells, mounding it gently, and scatter remaining feta over the filling.
  4. Lower the air fryer to 375°F. Arrange 2 filled halves in the basket and cook for 8 to 10 minutes until the filling is hot throughout and the top ridges are lightly golden.
  5. Transfer carefully to plates and repeat with the remaining 2 halves. Serve one filled half per side portion, refreshing the first pair in the empty basket for 1 minute if needed.