We're about to make your snack game strong with Air Fryer Loaded Potato Skins, a crispy appetizer of hollowed russet potato halves filled with cheese, bacon, and green onions, made with starchy russet potatoes that develop crisp skins and fluffy interiors when air-fried at around 400°F.
Once we tried them, there was no going back.
We all know how golden and crunchy potato skins can make any evening snack-time fun. Top them with bacon, cheese, and a dollop of sour cream.
Seriously, it's the best combo ever! Ready to impress your friends at the next gathering?
This snack checks all the boxes-quick, easy, and loaded with flavor. Let's air fry up something amazing.
Ingredients for Loaded Potato Skins
Here's what you'll need to create these tempting potato skins:
- Russet Potatoes: Well-scrubbed.
- Cheddar Cheese: Shredded for that melty goodness.
- Bacon: Cooked and crumbled.
- Green Onions: Finely chopped.
- Butter: Melted, to brush on the skins.
- Salt and Pepper: To season as needed.
- Sour Cream: For dipping.
Tips for Perfect Air Fryer Loaded Potato Skins
Make sure each bite is perfect with these pro tips:
- Even Slices: Ensure your potato halves are even in size; this helps them cook evenly. Aim for roughly ½-inch wall thickness after scooping so they crisp at the same rate.
- Dry Well: Dry the potato skins thoroughly after scooping to get that perfect crisp; pat them with paper towels and let them air-dry 5 minutes.
- Don't Overcrowd: Cook in batches if needed to ensure all skins get crispy - for more inspiration, see crispy air fryer sweet potato sides.
- Season Generously: Don't skimp on salt and pepper; potatoes love seasoning!
Variations and Add-Ons
Mix things up with these tasty variations: drawing on pub, Tex-Mex, and vegetarian flavor profiles.
- Buffalo Chicken Potato Skins: Add shredded buffalo chicken and a drizzle of ranch or blue cheese dressing.
- Tex-Mex Skins: Top with black beans, corn, and jalapeños, and serve with salsa; finish with a squeeze of lime for brightness - pair with moist cornbread variations for sides.
- Veggie Delight Skins: Swap bacon for sautéed mushrooms, bell peppers, and spinach for a vegetarian twist.
Easy Air Fryer Loaded Potato Skins
Equipment
- Air-fryer
- Baking sheet
- Spoon (for scooping)
- Basting brush
- Mixing bowl
- Tongs
Ingredients
- 4 medium russet potatoes
- 1 cup shredded cheddar cheese
- 6 strips bacon cooked and crumbled
- ¼ cup finely chopped green onions
- 2 tablespoons melted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- Sour cream for serving
Instructions
- Preheat your air fryer to 400°F.
- Wash and scrub the potatoes thoroughly. Pierce each potato a few times with a fork. Arrange the potatoes on a baking sheet and bake at 400°F for 45 minutes until tender.
- Once cool enough to handle, cut each potato in half lengthwise. Scoop out the insides, leaving about ¼ inch of potato around the skin. (Save the scooped-out potato for another use.)
- Brush the potato skins with melted butter and season with salt and pepper.
- Place the potato skins in a single layer in the air fryer basket. Air fry at 400°F for 10 minutes until they start to crisp up.
- Remove the skins from the air fryer, and fill each with a sprinkle of cheddar cheese and crumbled bacon.
- Return the potato skins to the air fryer and cook for an additional 5 minutes until the cheese is melted and bubbly.
- Once cooked, remove the skins from the air fryer and top with chopped green onions.
- Serve immediately with a dollop of sour cream.
Notes
- For an extra crispy result, flip the potato skins halfway through the initial air frying.
- Store any leftover potato skins in an airtight container in the refrigerator for up to 2 days.
- Reheat potato skins in the air fryer at 350°F for 3-4 minutes to regain crispiness before serving.
Nutrition
A chunkier, family-style option is air fryer potato wedges for crispy sides. A bite-sized, party-friendly option is air fryer potato croquettes with golden crusts.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
