Air fryer potato skins are a simple to make game day appetizer or side dish! Start with cooked potatoes, top them with cheese and bacon and enjoy these crispy bite-sized snacks in just 15 minutes.
Potato skins give you a little bit of creamy potato combined with crispy edges, melted cheese, and yummy bacon! Pile on the toppings for the ultimate finger food. These are great for parties or a fun side with a family dinner.
I love this recipe because it is so fast and easy to make. If I make a few extra baked potatoes, I can have these ready in no time at all. It is fun to add variety to our meals while still using leftovers. And it seems way more exciting than bland baked potatoes!
Love potatoes? Me too! I make them in my air fryer at least twice a week. Try Twice Baked Potatoes, Cheesy Fiesta Potatoes, or Breakfast Potatoes for more great recipe ideas.
🥔What Type of Potato is Best for Potato Skins?
Use any type of potato for this recipe. Ones with more substantial skins, like russet potatoes, hold up best to the scooping and filling process.
But, they also have the most noticeable skin taste after making. My kids prefer when I use ones with more delicate skin, like red potatoes or Yukon gold. They are more interested in tasting the toppings than the potato!
I also like to make these with baby potatoes for bite-sized finger food. It is a little more work to scoop them out and fill them, but it is perfect for a game day appetizer! You can also make them with sweet potatoes.
🥓Toppings and Garnishes
There are unlimited ways to top off your potato skins. I stick with the basics of cooked bacon and cheddar cheese for this recipe. I also make them with leftover pulled pork or brisket for a more substantial meal.
Garnish them with green onions, chives, or sour cream. And they are excellent with a dipping sauce like ranch dressing, blue cheese dressing, salsa, or even ketchup!
🔪How to Make Air Fryer Potato Skins
1. Bake the Potatoes
If you don’t already have baked potatoes, then the air fryer is perfect for making them quickly and easily. Stick them in the air fryer basket and cook them at 400 degrees F for 30-40 minutes, depending on the size. You can also bake them in the oven or microwave them.
2. Scoop them Out
It will be easier to scoop the potatoes out if you let them cool. So after baking them, let them rest for 20-30 minutes, or make them a day early and refrigerate them.
Cut the potatoes in half lengthwise and scoop out the insides. If you have a melon baller or a grapefruit spoon, it will make the process easier, but if not, just use a spoon. Leave about 1/4 inch of potato flesh inside so it holds together.
Brush both the outside and inside with olive oil. Coating both sides will give you a nice crispy potato skin! Then sprinkle the seasoning on the insides.
3. Air Fry
Put the potato halves in the air fryer with the cut side down. Keep them in a single layer. I can fit 8-10 medium size potato skins in my 5.8-quart air fryer. But if you have a smaller air fryer or larger potatoes, you might need to cook in batches.
Air fry them at 350 degrees F for 5 minutes. Then flip them over and air fry for another 5 minutes until they are golden brown. Then sprinkle a generous amount of cheese and bacon bits inside the shells and air fry for 2 minutes. This melts the cheese and crisps the bacon.
🍴Serving Ideas
Garnish them with your favorite toppings, like sour cream, chives, or green onions. Add a simple dipping sauce and enjoy this crispy appetizer.
Looking for more easy air fryer appetizers to add to your game day party? Try Air Fryer Sweet Potato Fries, Air Fryer Egg Rolls, and Air Fryer Ravioli for more great bite-size snacks!
💭How to Store
Store leftovers in the refrigerator in an airtight container for 2-3 days. To reheat them put them back in the air fryer at 350 degrees F and cook them for about 3 minutes.
🕐How to Make Ahead of Time
The easiest make-ahead hack for this recipe is to bake the potatoes a day or two in advance. Keep the baked potatoes in the refrigerator until you are ready to make the potato shells.
These also freeze well. Make the air fryer potato skins as directed and let them cool completely. Then place them in a freezer container or bag and freeze. They will keep for 2 months in the freezer.
To air fry frozen potato skins, cook them at 370 degrees F for 5-8 minutes, depending on their size. I like to sprinkle more cheese on the frozen ones as they cook.
⭐Tips for Making the Best Potato Skins
Be sure to check out the step by step instructions
- Don’t try to scoop out too much potato flesh. Having some around the edges makes them more substantial and easier to handle.
- Start them cut side down and flip them over halfway through for the crispiest potato skins.
- Change the seasoning and add more spices to suit your tastes.
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Air Fryer Potato Skins Recipe
Ingredients
- 4-5 medium-sized russet potatoes or another type of potato
- 1 tablespoon olive oil
- 1/4 cup cooked bacon diced
- 1/2 cup cheddar cheese shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 Green onion or chives optional
Instructions
Baking Potatoes (If not starting with cooked potatoes)
- Clean the potatoes under running water to wash off any dirt.4-5 medium-sized russet potatoes
- Place them in the air fryer basket, making sure not to overcrowd it.
- Cook at 400° for 30 minutes. They are done when a fork goes in with no resistance.
Making Potato Skins
- Cut the cooked potatoes in half lengthwise and scoop out the insides. Leave about a 1/4" edge all the way around.4-5 medium-sized russet potatoes
- Brush the insides and outsides with olive oil. Then sprinkle the salt, pepper, and garlic powder on the inside.1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder
Air Fry Potato Skins
- Put them in the air fryer, with the cut side down. Then cook at 350 degrees F for 5 minutes. Flip potatoes over and air fry at 350 for another 5 minutes.
- Pull the basket out and sprinkle cheese and bacon in each shell.1/4 cup cooked bacon, 1/2 cup cheddar cheese
- Cook them at 350°F for 2 more minutes to melt the cheese and crisp up the bacon.
- Garnish with green onions or chives and serve with ranch or your favorite dipping sauce.1 Green onion or chives
Notes
- Russet potatoes are the easiest to handle because of their thicker skin, but any type of potato can be used, including sweet potatoes.
- Don’t try to scoop out too much potato flesh. Having some all around the edges makes them more substantial and easier to handle.
- Start them cut side down and flip them over halfway through for the crispiest potato skins.
- Add additional seasonings such as onion powder, dill, Old Bay, or chili powder to spice up the potatoes.
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Nutrition Information
Nutrition facts are estimates.
