Air Fryer Potato Skins
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These air fryer potato skins feature crispy potato boats filled with melted cheese, crisp bacon, and sour cream. They cook in less than 10 minutes and are perfect as an appetizer or side dish.
I cook many kinds of potatoes in my air fryer, but when I want something a little elegant and always a showstopper, these air fryer potato skins are what I turn to. The potato shells are crisp and tender, while the insides are soft, making them perfect for piling with melty cheese, crispy bacon bits, and a dollop of sour cream.
I use the air fryer to speed up the cooking time, so these can be on the table with minimal effort. You do need to start with pre-cooked and cooled potatoes, but the extra effort is worth it. I like to think of these as bite-sized versions of my stuffed potatoes. It’s great for entertaining a small group of friends or as a fun side dish on a date night with my partner (it pairs exceptionally well with air fryer filet mignon or ribeye). Although they may have been a few occasions where we ate these on their own!
Table of Contents
Why I love it
- Quick and easy. The entire air-frying time is just ten minutes.
- Easy to customize. I’m keeping things simple with classic fillings, but I’ll include a few other ways my friends and family have enjoyed these.
- No messy pans. Since the potatoes hold all the fillings and can be cooked on foil or parchment paper, there’s no sticking to the air fryer basket, OR the need to use cooking spray.
Key Ingredients
Here are the main ingredients for air fryer stuffed potatoes, along with notes from recipe testing. The complete list with measurements is in the recipe card below.
- Cooked Russet potatoes. I typically use two potatoes at a time, which are four halves, but you can use as many as you need, working in batches in the air fryer. In terms of size, I find 6 ounces to be best, but you can go up to 8 ounces.
- Fillings. I’m keeping things classic with Cheddar cheese, crispy bacon, sour cream, and green onions (or scallions). You can use other cheeses, skip the bacon, and add avocado too. I don’t recommend going overboard with them to let them hold their shape and cook evenly.
My trick for speedily cooking potatoes
If you thought that boiling was the quickest way to cook potatoes, think again. Here are two easy ways to have them ready in under 10 minutes:
Air fryer baked potato: A large baked potato takes about 30 minutes to air fry, while a smaller one takes less than 20. Air fry at 400°F for 15 minutes
Microwave baked potato: Microwave 4 small potatoes on a microwave-safe plate for 5 to 6 minutes, or until fork-tender. Let them cool completely first.
How to make it
Step 1- Scoop. Cut the potatoes in half lengthways. Use a spoon to remove the flesh from the inside, leaving about ¼ inch around the edges. Rub each potato half with oil and season with salt.
Step 2- First air fry. Place the scooped potatoes in the air fryer and air fry for 5 minutes.
Step 3- Fill. Open the basket and fill each one with cheese. Just be careful not to let too much cheese spill over (for minimal clean-up!).
Step 4- Final air fry. Air fry for another 5 minutes until the cheese melts. Remove from the basket and sprinkle with bacon, sour cream, and scallions.
My recipe tips
- Careful when scooping. I recommend using a dessert spoon to scoop the potato innards, as there is less risk of piercing the skin (ask me how I know).
- Potato size matters. When testing, I found that smaller potatoes (under 6 ounces) worked best, and anything over 8 ounces was a little too large for a side dish or even an appetizer.
- Potato kind matters. Russet potatoes are the MVP for potato skins because they have a high starch content and a thicker skin. This means they are fluffier and softer in the middle, and the skin holds up really well to baking. If you can’t find russet potatoes, Idaho potatoes are the next best option, and then Yukon gold.
Leftovers and make-ahead
Make ahead: If I’m making these for a small gathering, I like to prep the scooped-out potatoes up to two days in advance and keep them in the fridge. When ready to cook, add the potatoes directly to the hot basket and cook as usual. I did do a test batch with them pre-cooked and reheated, and fresh is definitely best!
Leftovers: If you’ve got any, keep them in the fridge, covered, for up to 3 days. To reheat, either air-fry at 400°F for about 5 minutes or bake in a preheated oven at 400°F for about 10 minutes.
More air fryer appetizers
Air Fryer Potato Skins
Equipment
Ingredients
- 4 small cooked russet potatoes cooled, 4 to 6 ounces each
- 1/2 tablespoon olive oil
- 1/4 teaspoon salt
- 3/4 cup cheddar cheese shredded
- 2 strips cooked bacon chopped
- 2 tablespoons sour cream
- 1 scallion sliced
Instructions
- Preheat the air fryer to 400°F.
- Cut each cooled potato in half lengthways. Using a small spoon, scoop out each potato half until around ¼ of an inch around the edges. Rub olive oil over the skin of each potato half, and sprinkle with salt.
- Add a layer of parchment paper or tinfoil in the air fryer basket. Place the potato halves in them (I can comfortably fit 8 in my Phillips XL air fryer or 4 in my Cosori), ensuring the sides aren’t touching. Air fry for 5 minutes.
- Open the basket, and sprinkle about 1 ½ tablespoons of shredded cheese into each potato skin. Air fry for 4 to 5 minutes, until the cheese melts.
- Remove the potato skins from the air fryer, sprinkle with chopped crispy bacon, sliced scallions, and a teaspoon of sour cream.
Notes
- Cheese: I like cheddar, but I’ve also made it with Pepper Jack (more bite), Mozzarella (a little milder), and Gruyere (sooo melty).
- Bacon: Air fryer bacon cooks quickly and mess-free.
