Air Fryer Potato Skins

Air Fryer Potato Skins- this is hands down my favorite way to make potato skins and it is so easy!! Lots of melty cheese and bacon and a ranch-seasoned sour cream for serving. So perfect for gameday!

Air Fryer Potato Skins on a plate with dipping sauce.

Super Crispy Skin

The air fryer gets the potato skins just as crispy as deep-frying, but with only a fraction of the oil and hassle.

Potato skins in air fryer basket.

Type Of Potatoes To Use

The best potatoes for potato skins are russet potatoes. You want them to be medium-sized. Not too large and not too small. But smaller is better if you have to choose. Scrub them and dry them before proceeding with the recipe.

Uncooked russet potatoes on a plate.

Pre-Cook The Potatoes

The potatoes need to be cooked before slicing them in half. The quickest and easiest way to do this is in the microwave. Pierce them several times with a fork and microwave on HIGH for 6 minutes. Flip them over and continue to microwave for 2 minute increments until they are soft.

Scooping the pulp out of potatoes.

You can also bake them in the oven for about 45 to 55 minutes at 400 degrees or air fry them for about 40 minutes.

Air Fry The Potato Skins Before Adding Topping.

To get the potato skins really crispy, they are coated in olive oil (both sides) and air fried for 5 to 6 minutes at 400 degrees.

Potato skins topped with sour cream.

Recipe Tips

  • Be sure to leave about 1/4-inch of potato flesh attached to the skins.
  • Save the potato pulp. It can be used to make mashed potatoes or added to soups to thicken them.
  • Season well. Be sure to season both sides of the potato skins with salt and pepper.
  • Do not crowd the air fryer basket. Cook in batches. You want plenty of room for the air to circulate around the potatoes so they get crispy.

Add The Toppings

For extra flavor I drizzle a little melted butter mixed with garlic powder on the flesh side of the potatoes and then add shredded Colby Jack cheese, crumbled bacon and sliced green onions.

Storage

Best eaten shortly after they are made but they will keep in an airtight container for 3 days and can be reheated in the air fryer.

Air Fryer Potato Skins on a serving plate.

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Air Fryer Potato Skins

Air Fryer Potato Skins- this is hands down my favorite way to make potato skins and it is so easy!! Lots of melty cheese and bacon and a ranch-seasoned sour cream for serving.
Prep Time16 minutes
Active Time8 minutes
Total Time24 minutes
Course: Appetizer
Yield: 4
Calories: 430kcal

Equipment

Materials

  • 4 medium russet potatoes
  • olive oil
  • salt and pepper
  • 1 tablespoon melted butter
  • garlic powder
  • 1 cup shredded Colby Jack cheese
  • 6 slices bacon, cooked and crumbled
  • ½ cup sour cream
  • 1 tablespoon milk
  • 2 teaspoons ranch seasoning
  • 2 green onions, sliced

Instructions

  • Wash potatoes and poke each potato 3 to 4 times with a fork. Place on a microwave-safe plate and microwave for 6 minutes. Flip over and continue to microwave for 2 minutes at a time until you can pierce easily with a knife.
    Let cool some and then cut each one in half. Scoop out the pulp, leaving about 1/4 to 1/2-inch border in the shells. Save the pulp for another use.
  • Rub both sides of potatoes with olive oil and then season both sides with salt and pepper.
  • Place potato skins in air fryer basket cut side up and air fry for 5 to 6 minutes at 400 degrees.
  • Add a pinch of garlic powder to the melted butter.
  • Drizzle insides of potatoes with butter mixture.
    Fill the potato skins with cheese and bacon and then air fry at 400 for another 2 minutes.
  • Mix together sour cream, milk and ranch seasoning.
  • Top potatoes with sour cream and green onions and serve.

Notes

Instead of microwaving the potatoes, you can air fry them at 400 degrees for 40 to 45 minutes.

Nutrition

Calories: 430kcal | Carbohydrates: 43g | Protein: 16g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 642mg | Potassium: 1043mg | Fiber: 3g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 14mg | Calcium: 261mg | Iron: 2mg
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