Ingredients for Air Fryer Volcano Potatoes
For the Potatoes:
- 8-10 baby potatoes (gold or red, similar size)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
For the Filling:
- 1 cup shredded cheddar cheese
- 4 strips cooked bacon, crumbled
- ¼ cup sour cream
- 2 tablespoons cream cheese, softened
- 2 tablespoons chopped chives
Toppings:
- Extra shredded cheese
- Additional bacon bits
- Sour cream
- Green onions
Servings: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes
How to Make Air Fryer Volcano Potatoes (Step-by-Step)
Step 1: Prepare the Potatoes
- Wash and dry baby potatoes thoroughly
- Cut off tops (about ¼ inch) and save as “lids”
- Hollow out centers using a melon baller or small spoon, leaving ¼-inch walls
- Save the scooped potato for the filling
Pro Tip: Choose potatoes that can stand upright for best “volcano” presentation.
Step 2: Season and Pre-Cook
- Brush potatoes with olive oil inside and out
- Season with salt, pepper, garlic powder, and paprika
- Place in air fryer basket standing upright at 380°F (193°C)
- Air fry for 12-15 minutes until potatoes are tender and edges are golden
Step 3: Make the Filling
- Mash scooped potato in a bowl
- Mix in sour cream, cream cheese, ½ cup shredded cheddar, and half the bacon
- Add chives and season with salt and pepper
- Stir until creamy and well combined
Step 4: Stuff and Finish
- Remove potatoes from air fryer carefully
- Fill each potato generously with the cheese-bacon mixture
- Top with remaining cheese for the “lava” effect
- Return to air fryer at 380°F for 3-5 minutes until cheese melts and bubbles
- Garnish with bacon, sour cream, and chives
Expert Tips for Perfect Volcano Potatoes
Choosing Potatoes:
- Use similar-sized potatoes (1.5-2 inches) for even cooking
- Yukon Gold provides buttery flavor
- Red potatoes offer firmer texture
Air Fryer Success:
- Don’t overcrowd the basket—work in batches if needed
- Spray basket with cooking spray to prevent sticking
- Check at 12 minutes—cooking time varies by air fryer model
- Stand potatoes upright using crumpled foil if they tip over
Filling Variations:
- Loaded: Add jalapeños and ranch seasoning
- Pizza style: Mozzarella, pepperoni, and marinara
- Broccoli cheese: Steamed broccoli and cheddar
- Taco: Seasoned beef, Mexican cheese, and salsa
Nutritional Information (Per Serving)
- Calories: 245
- Fat: 14g
- Carbohydrates: 22g
- Protein: 9g
- Fiber: 2g
Based on 4 servings; actual values may vary by ingredients used.
Serving Suggestions
These crispy stuffed potatoes are perfect as:
- Appetizers for parties and game day
- Side dish with grilled steak or chicken
- Snacks for movie night
- Brunch addition alongside eggs
Serve with: Ranch dressing, BBQ sauce, or garlic aioli for dipping
Storage and Reheating
Refrigerate: Store in airtight container for up to 3 days
Reheat: Air fry at 350°F for 5-6 minutes until crispy
Freeze: Not recommended (potatoes become watery)
FAQs
Can I use large potatoes?
Yes! Use russet potatoes, cut in half, hollow out, and increase cooking time to 18-20 minutes.
Do I need to boil potatoes first?
No! The air fryer cooks them perfectly without pre-boiling, saving time and preserving nutrients.
Can I make these dairy-free?
Absolutely! Use vegan cheese and cashew cream instead of dairy products.
What if my potatoes won’t stand up?
Create a foil ring or cut a small slice from the bottom (carefully) to create a flat base.
Why You’ll Love This Recipe
Air Fryer Volcano Potatoes transform simple baby potatoes into restaurant-quality appetizers with minimal effort and oil. The crispy exterior, creamy filling, and gooey cheese topping create an irresistible combination that appeals to kids and adults alike. Plus, the customizable nature means you can make them exactly how you like!
Ready to make these show-stopping stuffed potatoes? Fire up your air fryer and prepare for compliments!
