Air Fryer Loaded Potato Skins – Crispy, Cheesy, and Easy
Air fryer loaded potato skins are the perfect appetizer or snack when you want something crispy, cheesy, and satisfying without deep frying. Using an air fryer gives the potato skins a golden, crunchy texture while keeping the inside tender. Topped with melted cheese, savory fillings, and fresh garnishes, this recipe is ideal for game days, parties, or quick weeknight treats.
Best of all, air fryer potato skins cook faster than oven-baked versions and require less oil, making them a convenient and lighter option.
Ingredients
-
4 medium russet potatoes
-
1 tablespoon olive oil
-
½ teaspoon salt
-
¼ teaspoon black pepper
Toppings
-
1 cup shredded cheddar cheese (or cheddar-jack blend)
-
½ cup cooked turkey bacon or beef bacon, finely chopped
-
¼ cup sour cream
-
2 tablespoons green onions or chives, sliced
-
Optional: paprika, garlic powder, or chili flakes
Time and Temperature
-
Preparation Time: 15 minutes
-
Cooking Time: 20–25 minutes
-
Total Time: About 40 minutes
Air Fryer Temperature
-
190°C (375°F)
Instructions
Step 1: Cook the Potatoes
Wash and scrub the potatoes thoroughly. Pat them dry, then pierce each potato a few times with a fork.
Air fry whole potatoes at 190°C (375°F) for 30–35 minutes, turning halfway, until tender when pierced with a knife.
(You can also microwave or oven-bake them if preferred.)
Let the potatoes cool slightly so they’re easy to handle.
Step 2: Prepare the Potato Skins
Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving about ½ cm (¼ inch) of potato inside the skin to help them hold their shape.
Save the scooped potato for mashed potatoes or another recipe.
Brush both sides of the skins lightly with olive oil and season with salt and black pepper.
Step 3: Air Fry the Skins
Place the potato skins in the air fryer basket, skin-side up.
Air fry at 190°C (375°F) for 5–7 minutes, until the skins begin to crisp.
Flip the skins and air fry for another 5 minutes, or until golden and crispy.
Step 4: Add Toppings
Flip the potato skins back to skin-side down.
Sprinkle each skin with shredded cheese and chopped bacon. Return to the air fryer and cook for 3–4 minutes, just until the cheese is melted and bubbly.
Step 5: Garnish and Serve
Remove from the air fryer and let cool for 1–2 minutes.
Top with sour cream and sprinkle with green onions or chives. Add extra seasoning if desired.
Serve immediately while hot and crispy.
Serving Suggestions
-
Serve as an appetizer or snack
-
Pair with dips like ranch, garlic sauce, or hot sauce
-
Add to a party platter with wings and sliders
Storage and Reheating
-
Store leftovers in an airtight container in the refrigerator for up to 2 days
-
Reheat in the air fryer at 180°C (350°F) for 3–5 minutes
-
Avoid microwaving, as it softens the skins
Tips for Best Results
-
Use russet potatoes for sturdier skins
-
Don’t scoop out too much potato
-
Pre-cooking the skins ensures maximum crispiness
-
Add toppings quickly to prevent over-browning
Variations
-
Vegetarian: Skip bacon, add sautéed mushrooms or peppers
-
Spicy: Add jalapeños or a pinch of chili flakes
-
Extra cheesy: Use a mix of mozzarella and cheddar
-
Healthier: Use low-fat cheese and Greek yogurt instead of sour cream
Conclusion
Air fryer loaded potato skins are an easy, crispy, and crowd-pleasing recipe that delivers big flavor with minimal effort. With perfectly crunchy skins, gooey melted cheese, and customizable toppings, this dish is sure to become a favorite for any occasion.