Air Fryer Potato Skins Recipe
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5.0
6 reviews
Excellent
Air Fryer Potato Skins Recipe
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Air fryer potato skins have crispy edges, melty cheese and bacon with delicious potato flavor. Great game day snack!
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Ingredients
- 4-5 medium-sized russet potatoes or another type of potato
- 1 tablespoon olive oil
- 1/4 cup cooked bacon diced
- 1/2 cup cheddar cheese shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 green onion or chives optional
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Instructions
Baking Potatoes (If not starting with cooked potatoes)
- Clean the potatoes under running water to wash off any dirt.
- Place them in the air fryer basket, making sure not to overcrowd it.
- Cook at 400° for 30 minutes. They are done when a fork goes in with no resistance.
Making Potato Skins
- Cut the cooked potatoes in half lengthwise and scoop out the insides. Leave about a 1/4" edge all the way around.
- Brush the insides and outsides with olive oil. Then sprinkle the salt, pepper, and garlic powder on the inside.
Air Fry Potato Skins
- Put them in the air fryer, with the cut side down. Then cook at 350 degrees F for 5 minutes. Flip potatoes over and air fry at 350 for another 5 minutes.
- Pull the basket out and sprinkle cheese and bacon in each shell.
- Cook them at 350°F for 2 more minutes to melt the cheese and crisp up the bacon.
- Garnish with green onions or chives and serve with ranch or your favorite dipping sauce.
Notes
- Russet potatoes are the easiest to handle because of their thicker skin, but any type of potato can be used, including sweet potatoes.
- Don't try to scoop out too much potato flesh. Having some all around the edges makes them more substantial and easier to handle.
- Start them cut side down and flip them over halfway through for the crispiest potato skins.
- Add additional seasonings such as onion powder, dill, Old Bay, or chili powder to spice up the potatoes.
- Russet potatoes are the easiest to handle because of their thicker skin, but any type of potato can be used, including sweet potatoes.
- Don't try to scoop out too much potato flesh. Having some all around the edges makes them more substantial and easier to handle.
- Start them cut side down and flip them over halfway through for the crispiest potato skins.
- Add additional seasonings such as onion powder, dill, Old Bay, or chili powder to spice up the potatoes.
Nutrition Information
Show Details
Calories
147kcal
(7%)
Carbohydrates
20g
(7%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
11mg
(4%)
Sodium
256mg
(11%)
Potassium
473mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
74IU
(1%)
Vitamin C
6mg
(7%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 11mg | 4% |
| Sodium | 256mg | 11% |
| Potassium | 473mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 74IU | 1% |
| 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
6 reviews
Excellent
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