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Air Fryer Potato Skins Recipe
Try these tasty Air Fryer Potato Skins at your next gathering and watch them disappear! Load them with your favorite toppings for a crowd-pleasing appetizer or side dish.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8 servings
Calories: 155 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 4 small Russet potatoes cooked and cooled (about 200g each)
- 2 teaspoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup shredded Colby jack cheese plus more for topping (60g)
- 4 lices Bacon cooked and crumbled (97g)
- sour cream for topping
- chopped green onions for topping
Instructions
- Cut each cooked potato in half lengthwise and carefully scoop out the flesh, leaving a shell about ¼-inch thick.
- Brush the inside and outside of the potatoes with the oil. Sprinkle the inside with salt and pepper.
- Preheat the air fryer to 375°F.
- Place the potato skin halves, skin side up, in the air fryer basket. (Make sure you leave some room between each, and cook in batches if needed.) Cook for 5 minutes. Flip the skins over and sprinkle the cheese evenly inside each potato skin shell.
- Continue air frying for 5 minutes or until the cheese is melted and lightly browned and the skins are crispy. Remove from the air fryer and top with sour cream, bacon, green onions, and more cheese if desired before serving.
Cup of Yum
Notes
- Choose similar-sized potatoes: To ensure the potato skins cook at the same rate, pick potatoes that are around the same size (around 5 ounces/140g each).
- Use clean, cooked potatoes. You need to wash off all the dirt and debris that may be on the potato peels before cooking them to use in this recipe. Since the crispy skins are being eaten, you want to make sure they are clean.
- Don’t peel the potatoes! Leaving the skin on is important and is what holds the shell together.
- Shred the cheese at home. Pre-shredded cheese doesn’t melt as well as it contains anti-clumping agents. Grate the cheese yourself for the meltiest results.
- Leave room between the potato skins in the air fryer. Don’t crowd the basket. This allows air to circulate around them so they crisp up. If you have a smaller air fryer (less than 6 quarts), you will probably have to cook them in batches.
Nutrition Information
Calories
155kcal
(8%)
Carbohydrates
16g
(5%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
15mg
(5%)
Sodium
272mg
(11%)
Potassium
388mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
87IU
(2%)
Vitamin C
5mg
(6%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 155
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 15mg | 5% |
| Sodium | 272mg | 11% |
| Potassium | 388mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.