Name: Air Fryer Potato Skins
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 russet potatoes; 1 tbsp olive oil; salt; black pepper; 1 cup grated cheddar cheese; 3 slice bacon; 1 green onion

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Air Fryer Potato Skins

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Bake the potatoes using my air fryer baked potatoes recipe or your favorite cooking method, then set aside until cool enough to handle.

Halve each baked potato, and using the tip of a spoon, gently remove the flesh, leaving about 1/4" border. Be very careful not to tear the potato skin.

Brush the inside of the potatoes with oil and season with salt and pepper to taste. Place (4) potato skins in the air fryer and cook at 400 degrees for 5 minutes, then remove and repeat with the remaining (4) potato skins.

Fill each potato skin with about 2 tablespoons of cheddar cheese (use more if your potatoes are larger), then place (4) in the air fryer and cook at 350 degrees for 3 minutes or until the cheese has melted. Remove and repeat with the remaining (4) potato skins.

Top the potato skins with crumbled bacon, green onions, sour cream, then serve immediately. Enjoy!

Nutrition

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Tips & Tricks (5)

Dry Potatoes Thoroughly 💧
Pat potato halves completely dry with paper towels before air frying to ensure maximum crispiness and prevent soggy skins; moisture is the enemy of crispy texture.
Brush Oil Evenly for Crispiness 🖌️
Use a light brush to coat potato skins with olive oil on all sides, including the interior flesh, to achieve uniform golden-brown crispiness in 12-15 minutes at 400°F.
Pre-Cook Bacon for Texture Control 🥓
Bake or fry bacon until slightly underdone (not fully crispy), then crumble and add it after air frying so it stays crunchy rather than becoming chewy from potato moisture.
Layer Cheese Strategically 🧀
Add half the cheese before the final 2 minutes of air frying and the remaining cheese after cooking so some melts into the skin while some stays melty and fresh on top.
Make-Ahead Preparation Hack ⏰
Cut and oil potatoes up to 24 hours ahead, refrigerate them, then air fry from cold—they'll cook slightly longer but develop even crispier, more flavorful skins.