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Air Fryer Potato Skins

These air fryer potato skins are faster than the oven-baked version and less greasy than the deep-fried version! Just as crispy on the outside and stuffed with loads of cheese and bacon on the inside!
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Appetizer
Cuisine: American
Keyword: air fryer potato skins
Servings: 8 people
Calories: 184kcal

Equipment

  • Air Fryer

Ingredients

  • 4 small to medium Russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter, melted
  • 4 stripes of cooked bacon, crumbled
  • ½ cup shredded cheddar cheese
  • cup sour cream (for topping)
  • 2 green onions or chives (for topping), thinly sliced

Instructions

  • Wash and dry the potatoes. Poke a few holes into the outside of the potatoes. On a microwave-safe plate, place potatoes in a single layer and place a wet paper towel on top. Microwave for 5 minutes; flip and microwave for an additional 2-3 minutes or until tender. (check for tenderness by poking a fork into the potato. If it doesn’t slide in and out easily, microwave for 2-3 more minutes.)
  • Let the potatoes cool down. Cut the potatoes in half. Scoop out the middle of all the potatoes leaving around ½ inch.
  • Drizzle some olive oil on the top and skin of the potatoes. Use your hands to rub it all in so it’s evenly coated. Sprinkle some salt on the skins of the potatoes.
  • Place the potato skins in a single layer in the air fryer basket/tray and air fry at 400°F for 5 minutes.
  • Leaving the potato skins on the air fryer tray, add butter, cheese, and bacon to the pockets of the potato skins and air fry for an additional 1-2 minutes until the cheese is melted.
  • Top the potato skins with sour cream and green onions and serve.

Notes

  • Scrub and dry your potato. You want to make sure to dry it as best as you can that way you're not leaving any water behind to create steam. The drier the skin the better it will crisp up.
  • Exploding potatoes are a thing, so remember to poke holes in the skin of the potato to allow steam to escape!
  • Test the potatoes for doneness by poking them with a fork. If they come out easily they are done. If not, microwave them for a couple of minutes longer.
  • Use small-medium potatoes for faster cooking. You might need to microwave them longer if they're bigger.
  • It's very easy to scoop out too much and rip a hole into the potato skin. Start by scooping a small spoonful in the middle and gently scoop your way out. You'll want to leave some potato on there so it'll hold its shape and hold all the toppings.
  • Work in batches if you're making a lot. If you're doing that, you might want to think about having a different filling for every batch for variety.
  • Best served immediately, although if you do have leftovers, they're just as good reheated the next day!

Nutrition

Calories: 184kcal