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About This Recipe
If you’ve ever ordered potato skins at a restaurant, you know they’re hard to resist. Crispy potato shells loaded with melty cheese, crunchy bacon, and a dollop of sour cream? Yes, please!
These Air Fryer Potato Skins give you everything you love about the classic appetizer without the deep fryer. The air fryer creates perfectly crispy skins with fluffy potato centers, and they’re incredibly easy to make with just a handful of simple ingredients. They’re perfect for a game day appetizer, movie night, or whenever you’re craving a fun snack or side dish.
For more delicious appetizers like these classic loaded potato skins, try my Hot Honey Pizza Dip, Cheesy Chicken Sheet Pan Nachos, Pimento Cheese, Chicken Caesar Pinwheels, Chicken Enchilada Sliders, or Air Fryer Chicken Taquitos.
Why You’ll Love These Crispy Potato Skins
- Perfectly crispy every time: The air fryer creates crispy potato skins without needing a ton of oil.
- Easy to customize: Switch up the cheese, add different toppings, or make them vegetarian.
- Healthier than restaurant versions: You still get all the flavor with much less oil.
- Easy appetizer: They’re always a crowd favorite for parties, game days, and holidays.
- Simple ingredients: Everything you need is easy to find and probably already in your kitchen.
- Russet potatoes: Russets work best because their thick skins crisp up beautifully while the inside becomes light and fluffy. Choose potatoes that are similar in size (medium size works best), so they cook evenly.
- Olive oil: A little bit of oil helps achieve that crispy skin. Avocado oil works just as well.
- Seasoned salt: Feel free to use your favorite seasoning blend, garlic salt, or simply kosher salt and black pepper.
- Cheese: I like to use freshly shredded cheddar cheese or Colby Jack. Pepper Jack is a great option if you like a little heat.
- Bacon: For the easiest way to get crispy bacon crumbles, check out my recipe for Crispy Oven Bacon. Turkey bacon works too if you prefer a leaner option.
- For serving: Top with sour cream (or plain Greek yogurt for extra protein) and sliced green onions for the perfect finishing touch.
- Add more protein: Top with shredded chicken, pulled pork, or ground turkey.
- Spice it up: Add sliced jalapeños, hot sauce, or a sprinkle of cayenne pepper.
- Make them vegetarian: Simply leave off the bacon bits and load them with sautéed peppers, mushrooms, or black beans.
- Try different cheeses: Pepper Jack, Monterey Jack, mozzarella, parmesan cheese, or smoked gouda all work well.
- Turn them into a meal: Pair with a simple salad or soup for an easy lunch or dinner.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Rinse and scrub the potatoes well, then dry them thoroughly. Place potatoes in the air fryer basket. Brush with olive oil and sprinkle with seasoned salt. Flip and repeat on the other side. Air fry at 400°F for 20 minutes. Flip the potatoes, then air fry for another 15–20 minutes, or until they’re fork tender.
2. Remove the potatoes from the air fryer and let cool until they’re easy to handle. Cut each potato in half lengthwise.
3. Using a small spoon, scoop out some of the inside, leaving about a 1/4-inch thick shell. Save the scooped-out potato for another use.
4. Sprinkle the cheese and bacon evenly over the potato skins.
5. Return the skins to the air fryer basket, working in batches if needed. Air fry at 400°F for 5 minutes, or until the cheese is melted and the skins are crisp.
6. Let cool slightly, then top with sour cream and green onions. Enjoy!
Store leftover potato skins in an airtight container in the refrigerator for up to 4 days.
To reheat, place them back in the air fryer at 375°F for 3-5 minutes, or until heated through and crispy again. While the microwave works in a pinch, the air fryer is definitely the best way to bring back that crispy texture.
I don’t recommend freezing them, as the potatoes can become grainy once thawed.
Helpful Tips
- Scrub the potatoes well: Since you’re eating the skins, be sure to wash and scrub them thoroughly before cooking.
- Leave enough potato behind: When scooping out the centers, leave about a 1/4-inch layer of potato flesh attached to the skin so they stay sturdy and don’t tear.
- Save the potato filling: Use the scooped-out potato to make mashed potatoes, potato soup, breakfast hash, or add it to casseroles.
- Don’t overcrowd the air fryer: Make sure you can arrange your potato skins in a single layer. Cook in batches if necessary so the skins crisp evenly.
- Shred your own cheese: Freshly shredded cheese melts smoother than pre-shredded cheese varieties, which contain anti-caking agents.
- Serve immediately: These delicious potato skins are at their absolute best when they’re fresh, hot, and extra crispy
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Air Fryer Potato Skins
Ingredients
- 2 medium russet potatoes (400g)
- 1 Tbsp. olive oil (15g)
- 1/8 tsp. seasoned salt plus more to taste
- 1/2 cup shredded cheddar or colby jack cheese (56g)
- 1/4 cup crumbled bacon pieces (28g)
- Sour cream for serving
- Sliced green onions for garnish
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Instructions
- Rinse and scrub the potatoes well, then dry them thoroughly.
- Place the potatoes in the air fryer basket. Brush with olive oil and sprinkle with seasoned salt. Flip and repeat on the other side.
- Air fry at 400°F for 20 minutes. Flip the potatoes, then air fry for another 15–20 minutes, or until tender when pierced with a fork.
- Remove the potatoes from the air fryer and let cool until they’re easy to handle.
- Cut each potato in half lengthwise. Using a small spoon, scoop out some of the inside, leaving about a 1/4-inch thick shell. Save the scooped-out potato for another use.
- Sprinkle the cheese and bacon evenly over the potato skins.
- Return the skins to the air fryer basket, working in batches if needed. Air fry at 400°F for 5 minutes, or until the cheese is melted and the skins are crisp.
- Let cool slightly, then top with sour cream and green onions. Enjoy!
Equipment
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
