Air Fryer Potato Skins
User Reviews
5
Air Fryer Potato Skins
Description
The recipe starts by preparing small to medium russet potatoes, pierced and microwaved until soft but still firm enough to handle. After cooling, the potato halves are hollowed out, keeping about a half-inch of flesh for structure. The skins are rubbed with olive oil and salt, then air fried skin-side down to crisp the surface intensely.
Following the initial air fry, the skins receive a layer of melted butter, shredded cheddar cheese, and cooked bacon crumbles. They return to the air fryer briefly to melt the cheese into a bubbly topping. Garnishing with sour cream and sliced green onions adds cool creaminess and mild onion flavor, balancing the savory richness.
These potato skins offer a crispy outer shell with a tender interior rim, paired with savory toppings. They make a hearty snack or appetizer and are best served hot but can be reheated well. Patting potatoes dry and poking holes before cooking helps ensure crispiness and prevents bursting.
Ingredients
- 4 russet potato small to medium
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon unsalted butter melted
- 4 trips Bacon cooked, crumbled
- ½ cup cheddar cheese shredded
Toppings (optional)
- ⅓ cup sour cream
- 2 green onion or chives, thinly sliced
Instructions
- Prep the Potatoes: Wash and dry the potatoes thoroughly. Poke a few holes into each with a fork. Place on a microwave-safe plate, cover with a damp paper towel, and microwave for 6 minutes. Flip and cook for 2–3 more minutes until fork-tender.
- Scoop Them Out: Let the potatoes cool slightly. Cut in half and scoop out the centers, leaving about a ½-inch border.
- Air Fry for Crispiness: Rub the potatoes with olive oil and sprinkle with salt. Place them skin-side down in the air fryer basket or tray. Air fry at 400°F for 6–8 minutes until golden and crisp.
- Add Toppings & Melt: Add melted butter, shredded cheddar, and bacon crumbles to each skin. Air fry for another 2–3 minutes until the cheese is bubbly and melted.
- Garnish & Serve: Top with sour cream and green onions. Serve hot and enjoy!
Notes
- Dry potatoes thoroughly after washing to help the skins crisp rather than steam.
- Poke holes in potatoes before cooking to release steam and prevent bursting.
- Use small to medium potatoes for quicker cooking and better air fryer fit.
- Check potato doneness with a fork before proceeding; microwave longer if needed.
- Leave a half-inch potato border when scooping to keep skins sturdy for toppings.
- Best served immediately hot but leftovers reheat well the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 410mg | 17% |
| Potassium | 470mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 117IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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