These air fryer potato skins are crispy, delicious, loaded with cheese and bacon then topped with sour cream and chives. An easy appetizer or snack for game day!
Need more air fryer recipes? Try meatballs in the air fryer, easy air fry baked potato or this air fryer sweet potato cubes recipe!
Table of Contents
Best Air Fryer Potato Skins
These air fryer potato skins are always a hit on game day! Normally I’m all over my easy potato skins recipe or loaded baked potatoes, but I thought I would use the air fryer to add a crisp texture plus its a healthier alternative to traditional deep-fried potato skins!
Delicious potato skins in the air fryer also frees up oven space for other party appetizers like jalapeno poppers or easy pizza pinwheels. Whether you enjoy them as an appetizer, a side, or a main meal all on its own, making them is worth getting an air fryer just to make them in!
Recipe Ingredients
Air fried potato skins are made with simple ingredients or you can take them up a notch and make loaded potato skins in the air fryer!
- Russet potatoes: These starchy potatoes are best as they are sturdy and perfect for holding the filling.
- Olive oil: Coats the outside of the potato for a crispy skin.
- Salt and pepper: To enhance taste.
- Shredded cheddar cheese: Use your favorite cheese like colby jack if desired.
- Bacon: Cooked and crumbled.
- Optional toppings: Sour cream and chives or green onions.
How to Make Potato Skins in the Air Fryer
- Prepare: Preheat the air fryer to 400 degrees F. Scrub the potatoes well and pat dry with a paper towel.
- Brush: Pierce them with a fork to allow the steam to escape. Brush with oil and sprinkle the potatoes with coarse sea salt.
- Cook: Air fry the potatoes for 30 minutes, then flip them and air fry for 8-10 minutes longer until they are fork-tender. Remove from the air fryer and allow them to cool.
- Scoop: Slice the potatoes in half and scoop out the inside of the potato. You want to leave enough potato so that they are still sturdy. Don’t go too close to the potato peels.
- Spray: Spray the potatoes with olive oil and place them back into the air fryer for 5 minutes.
- Top: Remove the air fryer basket and add cheese and bacon to the grooves of each of the potato skins. Turn the heat down to 350 degrees and air fry once more for 2 minutes until the cheese melts.
- Cool: Allow them to cool slightly before serving with your favorite toppings!
Tips Variations
- Make sure you start with dry potatoes. Too much moisture will keep the skin from getting nice and crispy.
- Work in batches, especially once you’ve sliced potatoes in half. Keep room for heat circulation in between the potatoes so the skin stays nice and crispy.
- If you are using a toaster-style air-fryer, reduce the heat to 375 degrees F.
- Add more seasoning to the potato skins, like garlic powder, black pepper, paprika, smoked paprika, taco seasoning, or chili powder.
- Add some protein to the filling like shredded chicken, turkey, or leftover taco meat.
- Make it saucy with buffalo chicken or BBQ chicken!
More appetizers to try include bacon cheddar ranch dip, slow cooker spinach artichoke dip or little smokies recipe.
More Game Day Appetizer Recipes
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Air Fryer Potato Skins
Ingredients
- 3 russet potatoes
- 1-2 Tablespoons olive oil
- 1-2 teaspoons Kosher salt
- 1/2-1 cup shredded cheddar cheese , more as desired
- 2-4 Tablespoons bacon crumbles , about 3 slices cooked and crumbled
- Olive oil spray
- Ground black pepper , to taste
Optional Toppings: sour cream, bacon, chives (or anything else you want!)
Instructions
- Scrub and dry potatoes. Preheat air fryer to 400°F. Give 3 potatoes a good scrub and dry them completely with a paper towel.
- Pierce potatoes with fork. Pierce potatoes a few times with a fork or knife. Brush them all over with 1-2 Tablespoons olive oil. Sprinkle with 1-2 teaspoons salt.
- Cook potatoes and cool. Place in air fryer and cook 30 minutes. Turn potatoes and cook an additional 8 to 10 minutes, or until fork tender. Remove from air fryer and allow to cool a few minutes.
- Air fry potato skins. Slice in half, and scoop out the middle of the potato. Spray the potatoes with olive oil spray and season with salt and pepper. Place back in the air fryer 5 minutes. If there is not enough room, you may need to do 2 batches.
- Add bacon and cheese. Remove basket and reduce the temperature to 350°F. Sprinkle 1/2 – 1 cup cheese and 2-4 Tablespoons bacon into the pocket of the potato skin. Cook an additional 2 to 3 minutes.
- Cool a couple of minutes before topping with sour cream and chives. Serve while warm.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
Russet potatoes are always a popular choice. They’re large enough to make one potato a great serving size for one person with enough surface area to work with. The skin is sturdy and delicious when crispy! You can also use Yukon gold potatoes as they too hold sturdy. Their skin is a little more delicate so be careful when you’re scooping out the flesh.
If you’re serving them for snacks or side dishes for you and your family, use what you have. If you’re serving them for guests, head to the grocery store and pick out nice-looking potatoes that have smooth skin and are similar in size.
Sour cream, green onion, chives, ranch dressing, blue cheese dressing, or some extra bacon and cheese. Diced fresh tomatoes or salsa ranch are great too.
The best way to reheat them is in the air fryer! Add the potato skins to the air fryer and heat for 3-4 minutes then add as toppings desired. Do not microwave as they will turn out soggy.
Yes! This is a great way to satisfy that potato skin craving when it hits! Make your potato skins following the instruction but do not add toppings. Cool then flash freeze in a single layer before placing them in a freezer safe bag. To reheat, place frozen skins in the air fryer basket and heat for a couple minutes until warmed through and crispy.
Categorized as: 5 Ingredients Or Less, American, Appetizers, Gluten-Free, Nut-Free, Potatoes, Side Dishes, Super Bowl
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Better than Friday’s!! I’ve been shacking up with your blog recently, and everything has been so delicious!
That is great to hear! I am so glad that you loved these air fryer potato skins! They are a family favorite.
I love how easily these come together in my air fryer. My kids loved them!
Yay! Always love a recipe that’s a hit with the kids :)
These came out perfectly crispy in the air fryer. Delicious! Will definitely be making again.
So glad to hear it was a success, Erin!