This post may contain affiliate links. Please see my disclosure policy
These Air Fryer Potato Skins use already cooked potatoes to make them ready quickly! They are the perfect appetizer for game day or any get together!
When I was a kid potato skins were one of the go-to appetizers that my family would order. The potatoes were always crispy, but fluffy on the inside and topped with melted cheese, bacon, and sour cream. Appetizer perfection!
I have made these in the oven more times that I can count, but figuring out the air fryer makes to so much closer to the restaurant version that you know and love. Plus the are super easy if you have already cooked potatoes!
Potato skins are basically a baked potato that you hollow out as much as the center as you can. Then you get them nice and crispy, often times by deep frying, and then top with cheese and bacon. Kind of like a loaded baked potato, but less potato and more french fry texture.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Potatoes – I like to use Russet Potatoes
- Olive Oil
- Salt & Pepper
- Shredded Cheese – I like to use cheddar, but you can use anything that you like
- Crumbled Bacon – you can chop up bacon you cook yourself or use bacon bits (the real ones, not the little pellet pieces)
- Green Onions
- Sour Cream
Pro Tip
When you are picking out the potatoes, size matters. You want to make sure that your potatoes are all about the same size, otherwise they will not cook evenly. You don’t want to have some potatoes crispy, while others are still soft.
How To Make Air Fryer Potato Skins
- The first step is to have already cooked potatoes. You can cook your baked potatoes however you want. You can even make them a couple days in advance and have them waiting for you. Air Fryer Baked Potatoes are my favorite, but you can use the microwave or whatever method you like.
- Once your potatoes are cool enough to handle, cut them in half lengthwise and scoop out the inside. You want to leave enough that the potatoes will hold their shape, but you want to remove most of the inside.
- Brush the insides with olive oil and sprinkle with salt and pepper. Arrange in the air fryer and cook for 6-7 minutes, until they are browned and crispy.
- Top each potato with shredded cheese and bacon and cook for another 3-4 minutes until the cheese is melted.
- Remove from the air fryer and top with green onions and sour cream to serve.
Recipe Tips & Tricks
- Size – the size of the potatoes matter. They can be very large or very small, that part doesn’t matter. You just want them to be close to uniform, so they will all cook evenly.
- Make Ahead – the potatoes need to be cool enough to handle, so you can most definitely make the baked potatoes ahead, even days ahead. And then just scoop out the flesh and air fryer them when you are ready.
- Toppings – I like to use cheddar cheese and crumbled bacon, as that is traditional. But you really could mix this up and use anything you like. Top with a little bit of taco meat, or chopped broccoli. Use salsa instead or in addition to sour cream. Lots of ways to make it your own.
Storage
If you have leftover potato skins, don’t worry they are actually still good leftover. Make sure they are completely cool and place in an airtight container for up to 4 days in the fridge. Just make sure to leave off the sour cream from the ones you aren’t going to serve.
When you are ready to reheat you can put them back in the air fryer for about 4 minutes for them to get warmed and crispy again.
Can I Make These Without An Air Fryer
Yes, you definitely can. I have been making these in the oven most of my life. You follow the same steps, just put them in a very hot oven (450º F) after you brush with oil. They will not get quite as crispy as the air fryer, but it still works well. They will take 10-15 minutes to get crispy. Then top with cheese and bacon and let it melt.
Don’t throw away the inside of the potato you scoop out. You can use it to make Potato Soup, Breakfast Hash, Mashed Potatoes or pretty much any other potato recipe you like.
I like to use Russet potatoes, they are fluffy on the inside and hold their shape well when you scoop out the inside.
More Fun Appetizer Recipes
Air Fryer Potato Skins
Equipment
Ingredients
- 4 russet potatoes, baked and cooled
- 1 Tablespoon olive oil
- Salt and Pepper to taste
- 1 /2 cup shredded cheddar cheese
- 1/4 cup bacon, cooked and crumbled
- 1 green onion, thinly sliced
- sour cream, optional topping
Instructions
- Cut cooked baked potatoes in half lengthwise and scoop out the inside. You want to leave enough that the potatoes will hold their shape, but you want to remove most of the inside.
- Brush the insides with olive oil and sprinkle with salt and pepper.
- Arrange in the air fryer and cook at 390º F for 6-7 minutes, until they are browned and crispy.
- Top each potato with shredded cheese and bacon. Return to the air fryer and cook at 360º F for another 3-4 minutes until the cheese is melted.
- Remove from the air fryer and top with green onions and sour cream to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
