Air Fryer Potato Skins
These Air Fryer Potato Skins are perfectly crispy and loaded with two types of cheese, sour cream, and plenty of bacon. I love that I can have them ready in just 30 minutes and serve them as a side dish with steak, seafood, or chicken.
Side dishes that are easy to make are totally my thing. And honestly, you can’t really mess up potatoes. They’re one of my favorite ingredients to play with because they go with just about everything. Two I make on repeat are these crispy air fryer potatoes with a golden crunch and soft center, and these easy air fryer baked sweet potatoes with a pat of butter and a sprinkle of cinnamon, so simple, so good!
Table of contents
And to add to the collection, I’m sharing one of my all-time favorite recipes. These air fryer potato skins are hands down my family’s go-to side dish or even appetizer, especially on game days. I usually make a big batch, and they’re gone in minutes, even the kids ask for them after school.
Why you will love this recipe
- Ready in 30 minutes: I can have these crispy potato skins on the table in half an hour using my air fryer. They’re the perfect snack or side when I’m juggling errands and a busy week with the kids.
- Loaded with the good stuff: Each one is filled with melty cheddar and pepper jack cheese, crispy bacon, and a dollop of sour cream.
- Crispy outside, soft center: The air fryer gets the skins golden and crunchy while the inside stays soft and hearty.
- Perfect for any crowd (even just my kids): Whether it’s game day, a weeknight dinner, or just a hungry moment after school, these never stick around for long. I swear they vanish as soon as I set the plate down.
What you will need
- Baked potatoes: I use my oven baked potatoes recipe for the perfect base.
- Cheddar jack cheese: I shred it myself and divide it to melt inside and sprinkle on top.
- Pepper jack cheese: This adds just a little extra flavor and melts fantastic.
- Bacon: I cook it until crispy and chop it up for a savory crunch.
- Sour cream: I like using sour cream but sometimes I swap this with Greek yogurt for a lighter option.
- Chives: I chop them fresh to sprinkle over everything at the end.
- Olive oil and seasonings: I use oil it to help the skins get crispy with salt and pepper.
How to make
1. Preheat the air fryer and prep: I set my air fryer to 385°F. While it warms up, I slice the baked potatoes in half lengthwise and carefully scoop out the centers, leaving about a quarter inch so the skins stay sturdy and don’t fall apart.
2. Oil and prep the basket: I brush the potato skins with olive oil and season them with salt and pepper. Then I give the air fryer basket a quick spritz of cooking spray so nothing sticks while they cook.
3. Cook the potato skins: I place the shells in a single layer with the skin side facing up and cook them for five minutes. Then I flip them over and cook for another five minutes. I keep an eye on them since the timing can change a bit depending on the size of the potatoes and my air fryer.
4. Add the cheese and serve: I sprinkle a little of both cheeses inside each shell and cook them for five more minutes until the skins are golden and the cheese is nice and melted. As each batch finishes, I move them to a baking sheet and keep them warm in the oven so the cheese stays gooey. Once they’re all done, I load them up with sour cream, bacon, more cheese and serve them right away.
Expert tip
Chill potatoes before air frying
After making these a bunch of times, I’ve found that the easiest way to get perfect potato skins is to bake the potatoes ahead of time and let them chill in the fridge. I usually do it the night before or in the morning if I know I’ll be short on time later. Cold potatoes are so much easier to slice and scoop without tearing the skins, and they crisp up great in the air fryer.
More tips to consider:
- If I’m in a rush, I’ll microwave the potatoes instead of baking them in the oven or air fryer. I just poke a few holes with a fork, microwave for five minutes, flip them, and cook for another seven or eight. Once they cool, they’re ready to go.
- I usually stick with russet potatoes because they bake up fluffy inside and get crispy on the outside, but honestly, any kind of potato can work for this recipe.
- Brushing the skins with oil using a pastry brush makes the job way easier and helps them crisp up nicely.
- When I don’t have time to fry up fresh bacon, I just grab a handful of bacon bits and call it a day. No one complains.
- And if you’re using your air fryer for the first time, be sure to leave some space between the potatoes. The hot air needs room to move around so everything cooks evenly.
Recipe variations:
- Hot potato: For spicy skins, I like to sprinkle about 1 teaspoon of red pepper flakes or drizzle on a little hot sauce before air frying.
- Add onions: I toss on 2 tablespoons of chopped green onions before serving.
- Sweeten it up: When I’m craving something a little different, I swap in sweet potatoes instead of russets. They bring a naturally sweet flavor that pairs really well with salty toppings.
- More sweetness: If I’m using sweet potatoes, I’ll add a few mini marshmallows, a teaspoon of butter, and a light sprinkle of brown sugar on top. It turns them into a dessert-style treat.
- Bacon flavor: Sometimes I brush the skins with 1 tablespoon of bacon grease instead of olive oil. It gives them a deeper bacon flavor that my family always loves.
Serving suggestions
I’ve made these potato skins for all kinds of things, but one of my favorite memories was serving them at my best friend’s birthday party right in my backyard. The kids were running around, the grill was fired up, and I brought out a big tray of these crispy little potato boats. I paired them with my crockpot meatloaf that day and a big cucumber feta salad from the garden.
When it’s just us at home, I like to turn them into a full meal by adding a bowl of creamy corn soup or even just some grilled chicken skewers or leftover balsamic pot roast from the night before. I’ve also served them on movie nights with the kids when we’re all camped out in the living room. I keep it simple, put everything on a tray, and let everyone top theirs however they want.
How to store leftovers
- Fridge: I store leftover skins in my refrigerator in an airtight container for up to three days.
- Freeze: To freeze, make sure they are cooled down to room temperature before putting them in a freezer-safe container and storing them for up to 90 days in the freezer.
- Thaw: Be sure to move these to the fridge the night before you want to serve them.
- Reheat: The best way to turn frozen potato skins into crispy potato skins is to put them in the oven at 375 degrees F for five minutes.
Frequently asked questions
When each batch comes out of the air fryer, I transfer the potato skins to a baking sheet and place them in a warm oven. That keeps the cheese soft and melty while I finish cooking the rest. I’ve found this really helps, especially if you’re making a bigger batch for a party or family dinner.
I like to leave about a quarter inch of potato inside the skins. If you scoop out too much, the shells can fall apart or feel too flimsy. But if you leave just the right amount, they stay sturdy and you still get that soft and creamy bite inside.
Yes, if you don’t have an air fryer, you can still bake these in the oven. I set the oven to 425°F and place the skins on a baking sheet. It usually takes a little longer to get that crispy texture, but they still turn out delicious. Just keep an eye on them and flip halfway through.
More easy side dishes:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Air Fryer Potato Skins
Ingredients
- 1 batch baked potatoes cool
- 1 cup cheddar cheese shredded, divided
- 1 cup pepper jack cheese shreddeed
- 12 slices Bacon cooked and chopped
- 1/2 cup sour cream
- salt and pepper to taste
Instructions
- Preheat the air fryer to 385 degrees F.
- Cut the potatoes in half lengthwise. Use a small spoon to carefully remove the flesh from the inside, leaving a 1⁄4-inch “rim”.
- Brush the potatoes with cooking oil. Season with salt and pepper.
- Place the potatoes into the air fryer basket, skin side up.
- Cook for 10 minutes, flipping halfway.
- Sprinkle half of the cheeses evenly inside each of the potato skins. Cook for 5 more minutes, or until the cheese is melted.
- Fill with sour cream, bacon, more cheese, and serve warm.
Video
Notes
Chill potatoes before air frying
After making these a bunch of times, I’ve found that the easiest way to get perfect potato skins is to bake the potatoes ahead of time and let them chill in the fridge. I usually do it the night before or in the morning if I know I’ll be short on time later. Cold potatoes are so much easier to slice and scoop without tearing the skins, and they crisp up great in the air fryer.More tips to consider:
- If I’m in a rush, I’ll microwave the potatoes instead of baking them in the oven or air fryer. I just poke a few holes with a fork, microwave for five minutes, flip them, and cook for another seven or eight. Once they cool, they’re ready to go.
- I usually stick with russet potatoes because they bake up fluffy inside and get crispy on the outside, but honestly, any kind of potato can work for this recipe.
- Brushing the skins with oil using a pastry brush makes the job way easier and helps them crisp up nicely.
- When I don’t have time to fry up fresh bacon, I just grab a handful of bacon bits and call it a day. No one complains.
- And if you’re using your air fryer for the first time, be sure to leave some space between the potatoes. The hot air needs room to move around so everything cooks evenly.