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Air Fryer Potato Skins
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
17 mins
Servings: 8 people
Calories: 160 kcal
Course:
Appetizer
Cuisine:
American
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
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!
Cup of Yum
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
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
% 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.