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Air Fryer Potato Skins Recipe

Air fryer potato skins have crispy edges, melty cheese and bacon with delicious potato flavor. Great game day snack!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8
Calories: 147 kcal
Course: Side Dish , Appetizer
Cuisine: American

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

Instructions

Baking Potatoes (If not starting with cooked potatoes)
    Cup of Yum
  1. Clean the potatoes under running water to wash off any dirt.
  2. Place them in the air fryer basket, making sure not to overcrowd it.
  3. Cook at 400° for 30 minutes. They are done when a fork goes in with no resistance.
Making Potato Skins
  1. Cut the cooked potatoes in half lengthwise and scoop out the insides. Leave about a 1/4" edge all the way around.
  2. Brush the insides and outsides with olive oil. Then sprinkle the salt, pepper, and garlic powder on the inside.
Air Fry Potato Skins
  1. 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.
  2. Pull the basket out and sprinkle cheese and bacon in each shell.
  3. Cook them at 350°F for 2 more minutes to melt the cheese and crisp up the bacon.
  4. 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

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

% 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.