Air Fryer Potato Skins

Name: Air Fryer Potato Skins
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 8 russet potatoes; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon salt; ½ teaspoon black pepper; 1½ cups sharp cheddar cheese (shredded); ¾ cup bacon (cooked and crumbled); green onion (chopped); sour cream

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Air Fryer Potato Skins have a crispy skin loaded with melty cheesy and bacon. Make this tasty crowd-pleaser with a fraction of the usual fuss. The perfect appetizer or game day snack.

Table of Contents

If you’re a fan of crispy, golden potato skins loaded with melty cheese and savory toppings, this air fryer recipe is about to become your new favorite snack or appetizer, especially when paired with our Air Fryer Mozzarella Sticks.

Using the air fryer is a much simpler way to turn humble potatoes into a popular and delicious appetizer food, and it does so with a fraction of the usual fuss.

Whether you’re prepping for game day or need a comfort food for a cozy night at home, these potato skins bring warmth and crunch in every bite. Make a double batch and freeze them for later too!

If you love Easy Air Fryer Recipes, try our Air Fryer Chicken Taquitos next!

If you already have cooked potatoes on hand, Air Fryer Potato Skins can be made in 10 minutes!

Why You’ll Love This Recipe

Crispy with Less Oil – Thanks to the air fryer, these potato skins get wonderfully crispy without needing to be drenched in oil. It’s a healthier way to enjoy that satisfyingly crunchy bite everyone loves, just like with our Air Fryer Potato Chips.
Customizable – From classic cheddar and bacon to adventurous options like jalapeños or sour cream drizzle, this recipe is a blank canvas. You can easily swap out or add toppings based on your mood or what’s in your fridge.
Quick and Convenient – Cheesy potato skins often require long baking and frying times, but the air fryer speeds things up. It’s a great option when you want a delicious snack without a lengthy cooking process or piles of dishes to clean.

Total Time: 55 Minutes

Makes: 16

Ingredients Required

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Ingredients on a table to make air fryer potato skins.

Potatoes- Russet potatoes work best for these potato skins, their thicker skin crisps up nice for potato skins. But other varieties would work too! You can use Yukon Gold for a slightly sweeter, creamier flesh, but the skin might not crisp quite as much.
Oil- I use olive oil for my potato skins, but feel free to use any oil that you have on hand.
Cheese- I used sharp cheddar, but if you prefer a milder cheddar, that works too! Pre-shredded cheese works well but shredding it yourself can provide better melt and flavor. Pre-shredded cheese often contains anti-caking agents that can affect melting, and you want that gooey melty cheese.
Bacon- I like to use real bacon bits or pieces for convenience, but you can fry your own bacon if you prefer! You’ll need about 6-8 pieces if frying your own.
Garnishes- I garnish these with sour cream and chives. Feel free to omit these or add other garnishes that you like. Other suggestions include parmesan cheese, or chipotle mayo.

Recipe Variations

Spicy Kick: Add a pinch of cayenne pepper, smoked paprika, buffalo sauce, hot sauce, or some diced jalapeños to the cheese topping for a little heat.
Veggie Lovers: Top with sautéed bell peppers, mushrooms, or tomatoes instead of bacon for a vegetarian-friendly option.
Cheese Blend: Try mixing cheddar with Monterey Jack or pepper jack for a milder or spicier cheese combo.
Breakfast Style Potato Skins: Top with scrambled eggs and a sprinkle of bacon for a morning-friendly snack or light meal.

Air Fryer Potato Skins stacked on a white plate.

Tips for Success

Choose potatoes that are roughly the same size to ensure even cooking. This helps prevent some skins from being undercooked while others get too crispy or burnt.
When removing the flesh from the potatoes, leave about a quarter-inch of potato on the skin. This prevents the skins from becoming too fragile and keeps a nice balance between crispy and tender.
Preheat your air fryer before adding the potato skins helps achieve that crispiness more quickly. It’s a small step that makes a big difference in texture. It’s the same when making our Air Fryer Homemade Chicken Tenders too.
Don’t overload the basket. Arrange the potato skins in a single layer with some space between them. Overcrowding can lead to uneven cooking and less crispiness, so cook in batches if needed.

How to Make Air Fryer Potato Skins

STEP 1 – Wash and scrub the potatoes thoroughly. Pat them dry. Preheat your air fryer to 400°F for 5 minutes. Combine the garlic powder and olive oil in a small bowl.

STEP 2 – Place the russets in the air fryer, making sure not to overcrowd the basket. Using a pastry brush, brush the potatoes with olive oil. Sprinkle with salt and pepper. Flip the potatoes over and repeat.

STEP 3 – Air fry at 400°F for 35 minutes until fork tender. Be sure to flip the potatoes over at the 20-minute mark. Transfer the cooked potatoes to a wire rack to cool.

STEP 4 – Once cool enough to handle, slice the potatoes in half lengthwise. Spoon out the flesh, leaving a thin layer of potato on the skins. Lightly brush with olive oil and season with salt and pepper. Return the skins to the air fryer basket and cook at 400°F for an additional 5-7 minutes, or until the edges are crispy and golden.

Potato Skins in an air fryer basket with bowls of shredded cheese and bacon beside it.

STEP 5 – Sprinkle the cheese and bacon crumbles evenly over the potato skins. Return them to the air fryer and cook for an additional 3-4 minutes, until the cheese is melted and bubbly.

Air Fryer Potato Skins with green onions and sour cream on them.

STEP 6 – Top with a dollop of sour cream, sprinkle with sliced green onions and serve.

What to do with discarded potato filling?

Save the scooped out potato when making the skins, for later or the next day. You can either make mashed potatoes with it, or use the potatoes and a box of stuffing mix for Mashed Potato Stuffing Cakes. You can even use the discarded potatoes when making our Sloppy Joe Shepherd’s Pie.

Air Fryer Potato Skins on parchment paper with sour cream and green onions on top.

Storage and Freezing

Allow the leftover potato skins to cool thoroughly and place them in an airtight container. Store in the refrigerator for 3-4 days.

To Freeze:
Let the potato skins cool completely, then place them on a baking sheet in a single layer to freeze. Once frozen, transfer to an airtight container or freezer bag and store for up to 2 months. Reheat directly from frozen in the air fryer for best results.

How to Reheat Potato Skins

Oven Method
Best for: Keeping skins crispy and evenly heated.
Preheat the oven to 375°F (190°C). Place the potato skins on a baking sheet and heat for about 10 minutes or until warmed through and crispy again.

Air Fryer Method
Best for: Quickly restoring crispness.
Preheat the air fryer to 350°F (175°C). Arrange the potato skins in the basket in a single layer and heat for 5-7 minutes, checking halfway through.

Air Fryer Potato Skins on a white plate.

Recipe FAQ

What should I do if my potato skins are not crispy enough?

If the potato skins are not crispy, try air frying them for an additional 2-3 minutes. Ensure they are not overcrowded, and the air fryer is preheated for the best results.

How do I prevent the potato skins from becoming soggy?

Make sure to cool the potato skins completely before storing them. Additionally, using a good amount of olive oil and ensuring they are not overcrowded in the air fryer helps maintain crispiness.

Can I prepare the potato skins in advance and then cook them?

Yes, you can prepare and assemble the potato skins, then refrigerate them until ready to cook. Be sure to let them come to room temperature before air frying for the best results.

More Appetizer Recipes

If you’ve tried these Potato Skins in the Air Fryer please let me know how it went in the comments below.Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

Air Fryer Potato Skins

Crispy Air Fryer Potato Skins are easy to make, cheesy, and loaded with bacon, sour cream and green onions. The ultimate side dish, appetizer, or game day snack!

5 from 1 vote

Print Pin

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: skins

Course: Appetizer

Cuisine: American

Author: Tammi

Ingredients

8 russet potatoes
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1½ cups sharp cheddar cheese (shredded)
¾ cup bacon (cooked and crumbled)

Garnish

green onion (chopped)
sour cream

Instructions

Wash and scrub the potatoes thoroughly. Pat them dry.
Preheat your air fryer to 400°F for 5 minutes.
Combine the garlic powder and olive oil in a small bowl.
Place potatoes in the air fryer, making sure not to overcrowd the basket. Using a pastry brush, brush the potatoes with olive oil. Sprinkle with salt and pepper. Flip the potatoes over and repeat.
Air fry at 400°F for 35 minutes until fork tender. Be sure to flip the potatoes over at the 20-minute mark.
Transfer the potatoes to a wire rack to cool.
Once cool enough to handle, slice the potatoes in half lengthwise. Scoop out the flesh, leaving a thin layer of potato on the skins. Lightly brush with olive oil and season with salt and pepper.
Return the skins to the air fryer basket and cook at 400°F for an additional 5-7 minutes, or until the edges are crispy and golden.
Sprinkle the cheese and bacon evenly over the potato skins. Return them to the air fryer and cook for an additional 3-4 minutes, until the cheese is melted and bubbly.
Top with sour cream and sprinkle with sliced green onions and serve.

Notes

Storage – Allow the potato skins to cool thoroughly and place them in an airtight container. Store in the refrigerator for 3-4 days, or freezer for 2-3 months.

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