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Air Fryer Crispy Potato Skins

Close-up of three Air Fryer Crispy Potato Skins loaded with cheese, bacon, sour cream, and green onions.
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Make perfectly crispy potato skins using your air fryer. This method provides a crunchy exterior without deep frying.

Ingredients

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  • 4 medium Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 6 slices cooked bacon, crumbled
  • 1/2 cup sour cream
  • 2 tablespoons chopped green onions

Instructions

  1. Preheat your air fryer to 400°F (200°C).
  2. Wash the potatoes thoroughly. Pierce each potato several times with a fork.
  3. Bake the potatoes in a conventional oven at 400°F (200°C) for 45 to 60 minutes, or until tender when pierced with a knife. Let them cool until you can handle them.
  4. Slice each cooled potato in half lengthwise. Scoop out most of the inside flesh, leaving about a 1/4-inch thick shell. Save the scooped potato for another use.
  5. Brush the outside and inside of the potato shells lightly with olive oil. Sprinkle with salt and pepper.
  6. Place the potato skins in the air fryer basket in a single layer, ensuring they do not overlap. Work in batches if necessary.
  7. Air fry at 380°F (195°C) for 8 to 10 minutes, flipping them halfway through, until the edges are golden brown and crisp.
  8. Remove the skins from the air fryer. Fill each skin with shredded cheese and crumbled bacon.
  9. Return the filled skins to the air fryer and cook at 375°F (190°C) for 2 to 3 minutes, or until the cheese is melted and bubbly.
  10. Top with sour cream and chopped green onions before serving.

Notes

  • Use Russet potatoes; their thick skin crisps well.
  • Do not overcrowd the air fryer basket; cook in batches for best crisping results.
  • For extra crispiness, lightly spray the inside of the skins with cooking spray before the final filling step.

Nutrition

Find it online: https://spoonfulsnap.com/air-fryer-crispy-potato-skins/