Air Fryer Potato Skins Recipe

Multiple air fryer potato skins with crumbled bacon, green onions, and sour cream.

Air Fryer Potato Skins Recipe

Try these tasty Air Fryer Potato Skins at your next gathering and watch them disappear! Load them with your favorite toppings for a crowd-pleasing appetizer or side dish.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 155kcal

Author John Kanell

Ingredients

4 small russet potatoes cooked and cooled (about 200g each)
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup shredded Colby jack cheese plus more for topping (60g)
4 slices bacon cooked and crumbled (97g)
Sour cream for topping
Chopped green onions for topping

Instructions

Cut each cooked potato in half lengthwise and carefully scoop out the flesh, leaving a shell about ¼-inch thick.
Brush the inside and outside of the potatoes with the oil. Sprinkle the inside with salt and pepper.
Preheat the air fryer to 375°F.
Place the potato skin halves, skin side up, in the air fryer basket. (Make sure you leave some room between each, and cook in batches if needed.) Cook for 5 minutes. Flip the skins over and sprinkle the cheese evenly inside each potato skin shell.
Continue air frying for 5 minutes or until the cheese is melted and lightly browned and the skins are crispy. Remove from the air fryer and top with sour cream, bacon, green onions, and more cheese if desired before serving.

Notes

Choose similar-sized potatoes: To ensure the potato skins cook at the same rate, pick potatoes that are around the same size (around 5 ounces/140g each).
Use clean, cooked potatoes. You need to wash off all the dirt and debris that may be on the potato peels before cooking them to use in this recipe. Since the crispy skins are being eaten, you want to make sure they are clean.
Don’t peel the potatoes! Leaving the skin on is important and is what holds the shell together.
Shred the cheese at home. Pre-shredded cheese doesn’t melt as well as it contains anti-clumping agents. Grate the cheese yourself for the meltiest results.
Leave room between the potato skins in the air fryer. Don’t crowd the basket. This allows air to circulate around them so they crisp up. If you have a smaller air fryer (less than 6 quarts), you will probably have to cook them in batches.

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