Air Fryer Potato Skins

This Air Fryer Potato Skins recipe uses cooked russet potatoes that are halved and partially scooped to form a shell while preserving enough potato for eating. Olive oil coating and seasoning enhance the skin's crispness and flavor during air frying. The skins get an initial crisp at 400 degrees, then fill with sharp cheddar and cooked bacon before a brief return to the air fryer at a lower temperature to melt the cheese.

The result balances crisp edges with a tender potato interior, softened cheese, and salty bacon bits. Optional toppings like sour cream and chopped green onions add creamy and fresh elements making each bite layered and satisfying. This recipe is adaptable for sides, appetizers, or snacks.

Detailed guidance includes alternative methods for cooking potatoes—microwave or oven—with timing adjusted for tenderness. The recipe also covers freezing procedures: after cooking and cooling (without toppings), potato skins can be frozen for up to six months and reheated in the air fryer from frozen. Additional minutes may be needed for larger potatoes to cook thoroughly from frozen. Avoid freezing toppings like sour cream or onions for best quality.