Air Fryer Potato Skins

Course: Appetizer

Cuisine: American

Prep Time: 10

Cook Time: 17

Total Time: 27

Servings: people

Calories: 160kcal

Author: Quynh Nguyen

Crispy air fryer potato skins are filled with melted cheddar and bacon, then topped with sour cream and green onions. Microwaving the potatoes first makes this classic appetizer much faster to prepare.

Print Recipe

Equipment

Air Fryer
Microwave

Ingredients

4 small to medium Russet potatoes
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon unsalted butter, melted
4 strips cooked bacon, crumbled
½ cup shredded cheddar cheese

Optional Toppings

⅓ cup sour cream
2 green onions or chives, thinly sliced

Instructions

Cook the potatoes. Wash and dry the potatoes well. Poke each one several times with a fork. Place them on a microwave-safe plate, cover with a damp paper towel, and microwave for 6 minutes. Flip and microwave for another 2–3 minutes, or until fork-tender.
Scoop out the centers. Let the potatoes cool enough to handle, then cut them in half lengthwise. Scoop out the centers, leaving about ½ inch of potato around the edges.
Crisp the shells. Rub the potato skins with olive oil and sprinkle with salt. Arrange them skin-side down in the air fryer and cook at 400°F for 6–8 minutes, or until the edges are golden and crisp.
Add the filling. Brush the insides with melted butter, then divide the cheddar and bacon between the potato skins.
Melt the cheese. Air fry for another 2–3 minutes, until the cheese is melted and bubbly.
Add the toppings. Top with sour cream and green onions or chives. Serve immediately.

Notes

Small to medium Russet potatoes work best because the skins hold their shape well.
Leave about ½ inch of potato inside so the shells don't tear.
Cook the potato skins in a single layer for the crispiest edges.
The potatoes can be microwaved and scooped ahead of time.
Store leftovers in the refrigerator for up to 3 days.
Reheat at 375°F for 3–4 minutes and add fresh toppings afterward.

Nutrition