Introduction

Air Fryer Potato Skins are a crispy, cheesy delight that’s perfect for snacking or as a party appetizer. With crispy skins, melted cheddar, and savory bacon, they’re easy to make and sure to satisfy any craving.

Air Fryer Potato Skins Recipe - Recipe Image

Ingredients

4 Russet potatoes
2 teaspoons olive oil (plus more for brushing)
1 teaspoon kosher salt
4 slices bacon (cooked and crumbled)
½ cup shredded cheddar
Sour cream or ranch (for serving)
Green onion (for garnish)

Instructions

Step 1: Preheat the air fryer to 400 degrees Fahrenheit.
Step 2: Scrub the potatoes well and pat them dry with a towel.
Step 3: Coat the potatoes evenly with 2 teaspoons of olive oil and sprinkle them with kosher salt.
Step 4: Arrange the potatoes in the air fryer basket and cook for 35 to 45 minutes, flipping halfway through, until a fork pierces them easily. Let potatoes cool for 10 minutes.
Step 5: Cut each potato in half lengthwise, then scoop out the flesh into a small bowl, leaving about 1/8 to 1/4 inch of potato along the skin to keep it sturdy. Save the scooped potato for another use.
Step 6: Brush the hollowed potato skins with olive oil and place them skin side up in the air fryer. Cook in batches if needed at 400 degrees for 5 minutes to crisp the skins.
Step 7: Flip the potato skins over and fill each with shredded cheddar and crumbled bacon.
Step 8: Return the filled skins to the air fryer and cook at 400 degrees for 3 minutes, or until the cheese melts.
Step 9: Serve warm with a dollop of sour cream or drizzle of ranch and garnish with chopped green onions.

Tips & Variations

For extra flavor, sprinkle a little smoked paprika or garlic powder on the potato skins before adding cheese and bacon.
You can substitute cheddar with pepper jack or mozzarella for a different cheese twist.
Use turkey bacon or vegetarian bacon as a lighter or meat-free alternative.
If you prefer crispy bacon, cook it separately until very crisp before crumbling over the skins.

Storage

Store leftover potato skins in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350 degrees for 3-5 minutes to restore crispiness, or warm in a conventional oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these potato skins without an air fryer?

Yes, you can bake the potatoes and crisp the skins in a conventional oven. Bake whole potatoes at 400 degrees for about 45-60 minutes until tender, then proceed with scooping and filling. Crisp the skins under the broiler or in the oven for a few minutes.

What can I do with the scooped out potato flesh?

The scooped potato is perfect for mashed potatoes, potato pancakes, or adding to soups and casseroles. It’s a great way to reduce waste and add extra flavor!

Air Fryer Potato Skins Recipe

Print Recipe

★★★★★

4.7 from 127 reviews

Crispy and flavorful Air Fryer Potato Skins loaded with melted cheddar, bacon, and topped with sour cream and green onions. A quick and easy appetizer or snack perfect for any occasion.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 8 potato skin halves 1x
Category: Appetizer
Method: Air Frying
Cuisine: American

Ingredients

Scale

Potatoes

4 Russet potatoes

Seasoning

2 teaspoons olive oil (plus more for brushing)
1 teaspoon kosher salt

Toppings

4 slices bacon (cooked and crumbled)
½ cup shredded cheddar cheese
Sour cream or ranch (for serving)
Green onion (for garnish)

Instructions

Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C) to ensure even cooking of the potatoes.
Prepare Potatoes: Scrub the Russet potatoes thoroughly to remove any dirt, then pat them dry with a clean towel to ensure the skin crisps up properly during air frying.
Season Potatoes: Coat each potato evenly with 2 teaspoons of olive oil and sprinkle all over with 1 teaspoon kosher salt to enhance flavor and texture.
Air Fry the Potatoes: Place the potatoes in the air fryer basket in a single layer. Cook for 35-45 minutes at 400°F, flipping about halfway through, until a fork pierces easily. Remove and let cool for 10 minutes to handle safely.
Scoop Out Flesh: Cut each potato in half lengthwise and carefully scoop out most of the potato flesh, leaving about 1/8 to 1/4 inch of the potato inside the skin to maintain structure. Save the scooped potato flesh for another recipe.
Brush and Crisp Skins: Brush the inside of each hollowed potato skin with olive oil and return them, skin side up, to the air fryer. Cook for 5 minutes at 400°F to crisp.
Fill Potato Skins: Flip the skins over and fill the cavity with shredded cheddar cheese and crumbled bacon evenly distributed over all halves.
Melt the Cheese: Air fry again at 400°F for 3 minutes or until the cheese is fully melted and bubbly.
Serve: Top each potato skin with a dollop of sour cream or a drizzle of ranch dressing and garnish with finely chopped green onions. Serve warm.

Notes

You can substitute bacon with turkey bacon or omit for a vegetarian option (without bacon).
Leftover potato flesh can be used for mashed potatoes or hash browns.
Adjust cooking time depending on the size of your potatoes and air fryer model.
Use sharp cheddar for best melting results and flavor.
To make it spicier, sprinkle some chili flakes or paprika on the potato skins before air frying.

Keywords: Air fryer potato skins, crispy potato skins, loaded potato skins, easy appetizer, bacon and cheese potato skins