Air Fryer Potato Skins

Course: Appetizer, Side Dish, Snack

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: potato skins

Calories: 194kcal

Author: Lauren

You’re going to love these Air Fryer Potato Skins! They’re crispy, cheesy, and loaded with bacon and green onions. A healthier twist on the classic appetizer, plus they’re super easy to make!

Print Recipe

Equipment

Air Fryer

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

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!

Notes

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.

Nutrition