Air Fryer Potato Skins

5 from 1 vote

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!

Prep Time10

Cook Time45

Total Time55

Course: Appetizer

Cuisine: American

Servings: skins

Calories: 198kcal

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.

Nutrition