Air Fryer Potato Skins

There’s something incredibly nostalgic about potato skins for me. They instantly take me back to family game nights, sharing platters of crispy, cheesy bites while cheering for our favorite teams. But instead of deep-frying and dealing with the mess, I’ve fallen in love with this air fryer version—still golden and crisp, but way easier and a bit lighter. The air fryer really shines here, giving you that satisfying crunch without all the oil. It’s a win-win.

These air fryer potato skins are perfect as a snack, appetizer, or even a fun side dish. They’re incredibly customizable too—whether you’re a purist who loves the classic cheddar-and-bacon combo or someone who likes to pile on sour cream, jalapeños, or chives, there’s room to make them your own. If you’ve got leftover baked potatoes, this is the perfect recipe to give them a second, glorious life.


What You Need To Make This Recipe

Russet Potatoes: These are the best pick for potato skins thanks to their sturdy texture and thick skin. When baked and scooped, they hold their shape beautifully and crisp up perfectly in the air fryer.

Olive Oil: Just a light brush of olive oil over the skins before air frying helps them get that irresistible golden crunch. You can also use avocado oil if you prefer.

Salt & Pepper: Don’t skip this basic seasoning—it brings out the natural flavor of the potato and balances the richness of the cheese and bacon.

Shredded Cheddar Cheese: This is where the magic happens. Cheddar melts like a dream and gives that classic gooey goodness that’s a must in any potato skin.

Cooked Bacon: Crumbled crispy bacon adds a savory, salty punch that pairs so well with the creamy potato and melty cheese.

Sour Cream: A dollop of sour cream on top adds a cool, tangy contrast to the warm and cheesy filling.

Chives or Green Onions: These fresh little sprinkles brighten everything up and give a mild oniony flavor that cuts through the richness just right.


Ingredients List

  • 4 medium Russet potatoes, baked and halved
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 4 slices cooked bacon, crumbled
  • ½ cup sour cream (for serving)
  • 2 tablespoons chopped chives or green onions

How to Make Air Fryer Potato Skins

Step 1: Scoop Out the Potatoes

Once your baked potatoes have cooled slightly, use a spoon to gently scoop out most of the flesh, leaving about a ¼-inch layer of potato inside. Be careful not to tear the skins.

Step 2: Season and Oil

Brush the insides and outsides of each potato skin with olive oil. Then sprinkle with salt and pepper for seasoning. This step helps them crisp up beautifully.

Step 3: Air Fry the Skins

Place the oiled potato skins in the air fryer basket in a single layer, skin side down. Air fry at 400°F (200°C) for about 5-7 minutes until the edges are crispy and golden.

Step 4: Add Cheese and Bacon

Carefully remove the basket and sprinkle each skin with shredded cheddar and crumbled bacon. Return to the air fryer and cook for another 2-3 minutes, just until the cheese is fully melted and bubbly.

Step 5: Garnish and Serve

Once out of the air fryer, top each potato skin with a dollop of sour cream and a sprinkle of chopped chives or green onions. Serve hot and enjoy every crispy, cheesy bite!


Tips for Making this Recipe

  • Use leftover baked potatoes for an even faster prep. Just make sure they’re not too soft so the skins stay intact.
  • Don’t over-scoop the potatoes—you need that ¼-inch layer of potato inside for structure and texture.
  • If you want extra crispy skins, you can air fry them a bit longer before adding the cheese.
  • Try variations like pepper jack cheese, jalapeños, or even barbecue chicken for a fun twist.
  • Keep them warm in a low oven if you’re making a big batch and need to work in batches in your air fryer.

FAQs

Can I make these ahead of time?
Yes! You can prep the baked and scooped potatoes, even air fry them once, then just add cheese and bacon and reheat in the air fryer before serving.

What’s the best way to bake the potatoes?
Bake at 400°F for about 45-50 minutes, or until they’re fork-tender. Let them cool before scooping.

Can I freeze potato skins?
Absolutely. Scoop and freeze them after the first air fry. When ready to serve, add toppings and reheat in the air fryer directly from frozen.

What’s a good vegetarian version?
Swap the bacon for sautéed mushrooms, black beans, or roasted corn for a hearty, meat-free option.

Can I use a different type of potato?
Russets work best, but if using Yukon Gold or red potatoes, just know the skins are thinner and more delicate.