These Air Fryer Potato Skins are the ultimate game-day snack that delivers crispy perfection in just 20 minutes. Golden-brown potato shells loaded with melty cheese create an irresistible appetizer that’s lighter than deep-fried versions yet packed with satisfying flavors. With only 2g of carbs per serving, this crowd-pleasing recipe lets you indulge mindfully while enjoying that classic restaurant-style taste right at home.
Ingredients For Air Fryer Potato Skins
- Cooked Potatoes: 1 batch of air fryer baked potatoes, cooled down
- Cheese Mix: 1 cup shredded Cheddar Jack, divided for layering
- Bacon: 8 slices, cooked until crispy and finely chopped
- Sour Cream: 1/2 cup for the perfect creamy topping
- Fresh Chives: Chopped, for a fresh garnish
- Seasonings: Salt and pepper to taste
- Cooking Oil: For brushing the skins
Step-by-Step Instructions
- Preparation: Preheat your air fryer to 385°F (196°C) for optimal crispiness
- Potato Prep: Slice cooled potatoes lengthwise and scoop out centers leaving 1/4-inch rim
- Season: Brush with oil and generously season with salt and pepper for extra flavor
- First Air Fry: Place skins skin-side up and cook for 5 minutes, then flip and cook another 5 minutes
- Cheese Time: Add half the cheese to each skin and air fry for 5 more minutes until golden
- Final Touch: Top with remaining cheese, crispy bacon, sour cream, and fresh chives
- Serve: Enjoy while warm and crispy for the best experience!
Cooking Techniques
The magic of these potato skins happens in two stages! First, you’ll want your potatoes pre-baked until they’re soft and fluffy inside. When scooping out the potato flesh, keep that ¼-inch rim – it’s what gives the skins their satisfying bite. A little spritz of oil helps create that amazing golden-brown crispiness in the air fryer. Pro tip: don’t skip the flip halfway through cooking – it’s the secret to getting that perfect crunch all around!
Variations & Substitutions
These potato skins are super flexible! Switch up the cheese – try pepper jack for some heat, or go fancy with gruyere. Not a fan of bacon? Turkey bacon works great, or make them vegetarian with crispy mushrooms. For a dairy-free version, use your favorite plant-based cheese and coconut yogurt instead of sour cream. Love extra spice? Add a dash of cayenne or paprika to the seasoning mix!
Serving Suggestions
These crispy bites shine as party food or game day snacks! Set up a fun topping bar with extra cheese, bacon bits, green onions, and sour cream so everyone can customize their own. Want to make it a meal? Pair them with a fresh green salad for a perfect lunch. They’re also amazing alongside wings, sliders, or your favorite dips!
Storage Tips
Made too many? No problem! Store leftover potato skins in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the air fryer at 350°F for 3-4 minutes – they’ll crisp right up! Just add fresh toppings after reheating. You can also prep the shells ahead of time and cook them when ready to serve.
Air Fryer Potato Skins
Equipment
- Air Fryer
Ingredients
- 1 batch Air Fryer Baked Potatoes
- 1 cup Cheddar Jack Cheese shredded, divided
- 8 slices Bacon cooked, and chopped
- 1/2 cup Sour Cream
- Fresh Chives chopped
Instructions
- Preheat the air fryer to 385F/196C.
- Cut the cooled baked potatoes in half lengthwise. Use a small spoon to carefully remove the potato from the inside, leaving a ¼-inch “rim” attached to the shell.
- Brush or spray potatoes with cooking oil. Generously season with salt and pepper.
- Place the potatoes into the air fryer basket, skin side up. Cook for 10 minutes, flipping halfway through cooking time.
- Sprinkle half of the cheese evenly inside each of the potato skins. Cook for 5 more minutes, or until potato skin is golden brown and cheese is melted.
- Remove to a plate and repeat with any remaining skins. Load up with sour cream, bacon, more cheese, and chives, and serve warm.
