Air Fryer Potato Skins
User Reviews
5.0
129 reviews
Excellent
Air Fryer Potato Skins
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These air fryer potato skins are the ultimate crispy-cheesy snack or appetizer. Faster than oven-baked and way less greasy than deep-fried, they come together in about 20 minutes with simple ingredients like Russet potatoes, cheddar, and bacon. Perfect for game day, parties, or movie night at home!
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Ingredients
- 4 small to medium Russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon unsalted butter, melted
- 4 strips cooked bacon, crumbled
- ½ cup shredded cheddar cheese
Toppings (optional)
- ⅓ cup sour cream
- 2 green onions or chives, thinly sliced
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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 thoroughly: After scrubbing, pat potatoes completely dry so the skins crisp up instead of steaming.
- Don’t skip the fork holes: Poke a few to let steam escape—no one wants a potato explosion.
- Check for doneness: If a fork slides in easily, they’re ready. If not, microwave for a couple more minutes.
- Scoop carefully: Leave a ½-inch border to keep the skins sturdy for all your toppings.
- Use small to medium potatoes: They cook faster and fit better in the air fryer.
- Best served hot: But leftovers reheat great the next day, too!
- Dry thoroughly: After scrubbing, pat potatoes completely dry so the skins crisp up instead of steaming.
- Don’t skip the fork holes: Poke a few to let steam escape—no one wants a potato explosion.
- Check for doneness: If a fork slides in easily, they’re ready. If not, microwave for a couple more minutes.
- Scoop carefully: Leave a ½-inch border to keep the skins sturdy for all your toppings.
- Use small to medium potatoes: They cook faster and fit better in the air fryer.
- Best served hot: But leftovers reheat great the next day, too!
Nutrition Information
Show Details
Calories
160kcal
(8%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
15mg
(5%)
Sodium
410mg
(17%)
Potassium
470mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
117IU
(2%)
Vitamin C
6mg
(7%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
129 reviews
Excellent
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