Air Fryer Potato Skins

Learn how to make potato skins in the air fryer! The potatoes are crispy and firm with a gooey cheese filling, crispy bacon, and sour cream. They take just ten minutes and are great as an appetizer or elevated side dish.

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 211kcal

Author Arman Liew

Equipment

Air Fryer

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.

Nutrition