The aroma of crispy potato skins fresh from the air fryer, with melted cheese bubbling over golden edges, always draws everyone to the kitchen. Air fryer potato skins offer that perfect crunch without the hassle of deep frying. They make an ideal treat for game days or casual gatherings. Their simple preparation highlights the natural earthiness of russet potatoes. Savory bacon and sharp cheddar enhance the flavor.
These air fryer potato skins come together in just 20 minutes. They fit seamlessly into busy evenings when you need a quick appetizer. Guests often rave about the contrast of the tender insides and crisp shells. Leftovers reheat beautifully for a midnight snack. I appreciate how versatile they are. They pair well with dips or even as a side for hearty meals.
Why We Love This Recipe
- Quick Preparation: These air fryer potato skins take only 20 minutes total. They are perfect for busy weeknights or unexpected guests.
- Crispy Texture: The air fryer delivers golden, crunchy skins without excess oil. You get a lighter yet satisfying bite.
- Family Favorite: Loaded with cheese and bacon, they appeal to all ages. They make entertaining effortless.
- Customizable Options: Easily adapt for vegetarian diets by skipping the bacon. Keep flavors bold and fresh.
Easy Air Fryer Potato Skins
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 potato skins (serves 4)
- Category: Appetizer
- Method: Air Fryer
- Cuisine: American
- Diet: Gluten Free
Description
Crispy air fryer potato skins loaded with melted cheddar cheese and crumbled bacon, garnished with green onions and served with sour cream for a delicious appetizer.
Ingredients
- 4 medium russet potatoes, baked and cooled (or pre-baked)
- Olive oil spray
- Salt to taste
- 1 cup shredded cheddar cheese (or a blend)
- 1/2 cup cooked, crumbled bacon
- 2 tablespoons chopped green onions, for garnish
- Sour cream, for serving
Instructions
- Prepare the potato skins: Cut the pre-baked and cooled potatoes in half lengthwise. Using a small spoon, carefully scoop out most of the potato flesh, leaving about a 1/4-inch border around the skin to form a boat.
- First air fry: Lightly spray the potato skins, skin-side down, with olive oil and sprinkle with salt. Place them in a single layer in your air fryer basket. Air fry at 360°F (180°C) for 5 minutes.
- Load the skins: Open the air fryer basket. Carefully add shredded cheese into each potato skin boat. Top with crumbled bacon.
- Second air fry: Return the basket to the air fryer and cook for another 5 minutes, or until the cheese is melted and bubbly and the potato skins are golden brown and crispy.
- Garnish and serve: Remove the potato skins from the air fryer. Sprinkle with chopped green onions and add a dollop of sour cream to each before serving warm.
Notes
- Ensure potatoes are fully cooled before scooping to avoid burns.
- For a vegetarian version, omit the bacon and use plant-based alternatives.
- Air fryer models may vary; adjust time if needed for crispiness.
Ingredients to make Air Fryer Potato Skins
The combination of starchy russet potatoes with creamy cheese and smoky bacon creates a balanced, indulgent bite in these air fryer potato skins. Opting for quality shredded cheddar and fresh green onions elevates the flavors. Every element shines without overpowering the dish.
- Russet potatoes – Provide the sturdy base for scooping and crisping in the air fryer.
- Olive oil spray – Adds a light coating for golden edges without sogginess; avocado oil works as a swap.
- Salt – Seasons the skins simply to enhance their natural potato taste.
- Shredded cheddar cheese – Melts into gooey layers; try a Mexican blend for extra spice.
- Cooked, crumbled bacon – Brings smoky crunch; use turkey bacon for a leaner option.
- Chopped green onions – Offers a fresh, mild onion garnish to brighten the topping.
- Sour cream – Serves as a cool, tangy dip on the side.
How to Make Air Fryer Potato Skins
Step 1: Prepare the potato skins
Cut the pre-baked and cooled russet potatoes in half lengthwise. Then use a small spoon to scoop out most of the flesh. Leave about a 1/4-inch thick border to create sturdy boats. Ensure the potatoes are fully cooled to prevent burns while handling. This step sets up the perfect vessel for the fillings.
Step 2: First air fry
Lightly spray the inside of each potato skin boat with olive oil. Sprinkle with salt for flavor. Arrange them skin-side down in a single layer in the air fryer basket. Air fry at 360°F for 5 minutes to start crisping the edges.
Step 3: Load the skins
Open the air fryer and carefully fill each potato boat with shredded cheddar cheese. Allow it to settle evenly. Top the cheese with crumbled bacon for added texture and savoriness. Work quickly to maintain the heat in the basket.
Step 4: Second air fry
Return the loaded skins to the air fryer basket. Continue cooking at 360°F for another 5 minutes. Do this until the cheese melts into bubbly pools and the skins turn golden brown. Check for crispiness, as air fryer models vary slightly. This final cook locks in the flavors.
Step 5: Garnish and serve
Remove the air fryer potato skins and sprinkle chopped green onions over the top for a fresh contrast. Add a dollop of sour cream to each before serving warm. Enjoy them immediately for the best crunch.
Pro Tips for Success
- Cool Potatoes Fully: Always let baked potatoes cool completely before scooping. This avoids burns and ensures clean edges.
- Single Layer Only: Arrange skins without overlapping in the basket. This allows even air flow and uniform crispiness.
- Adjust for Model: Monitor the second fry closely. Add 1-2 minutes if your air fryer needs more time for golden results.
- Vegetarian Swap: Omit bacon entirely and add extra cheese or veggies. This keeps the dish hearty and flavorful.
How to Serve Air Fryer Potato Skins
Garnishes
I love topping these air fryer potato skins with a sprinkle of extra green onions. It gives a bright, herby pop that cuts through the richness. A dash of chopped chives or even a few pickled jalapeños adds subtle heat. This does not overwhelm the cheese. These simple touches make the dish feel fresh and inviting right out of the air fryer.
Side Dishes
Pair air fryer potato skins with a crisp green salad dressed in vinaigrette. This balances their indulgent flavors during a casual dinner. Fresh veggie sticks like carrots and celery provide a crunchy contrast. They are perfect for dipping into extra sour cream. I often serve them alongside a light tomato soup for a cozy, complete appetizer spread.
Creative Ways to Present
Arrange the air fryer potato skins on a wooden board with small bowls of sour cream and salsa. This creates a DIY topping station that encourages mingling at parties. Stack them slightly in a rustic basket lined with parchment for a fun, shareable display. This highlights their golden crispness. Such a setup turns a simple snack into an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
I store leftover air fryer potato skins in an airtight container in the fridge. They keep well for up to 2 days to maintain some crispiness. Avoid stacking them tightly to prevent sogginess from the cheese. When ready, they reheat quickly without much loss in texture.
Freezing
For longer storage, cool the air fryer potato skins completely. Place them in a single layer on a baking sheet to freeze individually. Then transfer to a freezer bag; they last up to a month this way. This method prevents sticking and makes portioning easy. Thaw in the fridge overnight for best results.
Reheating
Reheat air fryer potato skins in the air fryer at 350°F for 3-4 minutes. This restores their crisp exterior. Or use the microwave covered with a damp paper towel for 1 minute to avoid drying. The oven at 375°F works too, taking about 5 minutes with foil loosely tented over them. Either way, add fresh garnishes after to refresh the flavors.
