Mediterranean Twice baked potatoes are an ultimate favorite. Roasted red peppers, feta, sun dried tomatoes and more. This twist on the classic twice baked potato will leave you and the family craving seconds!
Table of contents
Why Make Air Fryer Twice Baked Potatoes
For starters, they are beyond addictive. The perfect change up from your regular old twice baked potatoes. They can be made in the air fryer after baking the potato or you can pop them right back in the oven. They can be made ahead of time which means they are the ultimate quick weeknight meal or great for entertaining (make them the night before!). You will love this new combination for your potatoes.
Ingredients Needed For This Recipe
Russet Potatoes.
Roasted Red Peppers. I use the jarred peppers, but you can also roast your own.
Sun Dried Tomatoes. The ones in oil. I use these
Olive Oil.
Seasoning. Garlic powder, oregano, paprika, crushed red pepper, salt
Feta.
Sour Cream. You can use DF sour cream or plain greek yogurt
Red Onion.
Green Onions. Garnish
Parsley. Garnish
Steps To Make Air Fryer Twice Baked Potato
Step One. Preheat oven to 400° wash potatoes then rub them with olive oil and salt generously placed parchment paper on a cooking sheet and baked potatoes in the oven for 45 -60 minutes. Pull them out slice the tops open gently push potato together at each end to open the slice up and let them cool.
Step Two. Once they have cooled enough to be able to touch scoop 3/4 of the potato/out of the potato don’t scoop out too much you want the walls of the potato to hold up.
Step Three. In a medium size bowl add your sour cream or Greek yogurt, seasonings, onions, feta, chopped sun-dried tomatoes and roasted red peppers, mash everything up well and scoop the mixture back into the potato skins carefully.
Step Four. Once the potato skins are completely full and stuffed put them back on the parchment paper and cooking sheet pop them back into the oven for 8-10 minutes.
Step Five. Sprinkle the tops with parsley in a little more feta and enjoy.
Tips & FAQ's
Yes, you can make these Air Fryer Twice Baked Potatoes vegan by using vegan feta and sour cream.
I don't suggest it, the russet skin gets so crispy and it holds up the best for stuffing.
No big deal! I have oven baking instructions in the recipe card.
Use goat cheese or any cheese of choice.
Other Recipes To Try
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Mediterranean Air Fryer Twice Baked Potato
Ingredients
- 2 large russet potatoes *see notes
- ½ tbsp olive oil
- ½ cup sour cream *see notes
- ⅓ cup feta
- ¼ tbsp chopped roasted red peppers
- 3 tbsp sun dried tomatoes in oil
- ¼ cup chopped red onions
- 1 tsp garlic powder
- 1 tsp dried crushed oregano
- ½ tsp course salt
- ½ tsp paprika
- ½ tsp red pepper flakes
- 2 tbsp green onions if using for garnish
- 1 tbsp chopped parsley for garnish
Instructions
- Preheat oven to 400° wash potatoes then rub them with olive oil and salt generously placed parchment paper on a cooking sheet and baked potatoes in the oven for 45 -60 minutes. Pull from oven and slice the tops open. Gently push potato together at each end to open the slice up and let them cool down quicker.
- Once they have cooled enough to be able to touch scoop 3/4 of the potato/out of the potato don’t scoop out too much you want the walls of the potato to hold up well while stuffing and cooking.
- In a medium size bowl add your sour cream or Greek yogurt, seasonings, onions, feta, chopped sun-dried tomatoes and roasted red peppers, mash everything up well and scoop the mixture back into the potato skins carefully.
- Once the potato skins are completely full and stuffed put them in the air fryer on 375 for 6-8 minutes. For the oven, put them back on the parchment paper and cooking sheet pop them back into the oven for 8-10 minutes. Sprinkle the tops with parsley and green onions if using. Sprinkle in a little more feta and enjoy.
- If you are making these ahead of time before baking twice, store them in the fridge for up to two days. Pull them out for 10 - 20 minutes to get to room temp before baking/air frying.
Lisa
These were fantastic!
Bailey
So happy you enjoyed them! Perfect for fall nights🥰