Loaded Air Fryer Potato Skins

Loaded Air Fryer Potato Skins: A Game Day Snack

Potato skins are the perfect appetizer for any gathering, combining crispy skins with a hearty, cheesy filling. Cooking them in the air fryer makes them golden and crisp without the need for deep frying. These loaded potato skins are topped with melted cheese, crispy bacon, and fresh green onions—guaranteed to be a crowd-pleaser.

Ingredients

• 4 medium russet potatoes – Ideal for their sturdy skins and fluffy interiors.

• 1 tablespoon olive oil – Helps crisp up the potato skins.

• ½ cup shredded cheddar cheese – Sharp cheddar works best for bold flavor.

• ¼ cup cooked and crumbled bacon – Optional, for added smoky richness.

• ½ cup sour cream – For serving.

• 2 green onions, chopped – Adds freshness and a pop of color.

• ½ teaspoon garlic powder – Enhances the flavor of the skins.

• Salt and pepper to taste – Essential for seasoning.

Utensils Needed

• Cutting board

• Sharp knife

• Spoon (for scooping)

• Mixing bowl

• Air fryer

Instructions

1. Cook the Potatoes

• Wash the russet potatoes thoroughly and pat them dry.

• Preheat your air fryer to 400°F (200°C).

• Rub the potatoes with olive oil and sprinkle with a little salt. Place them in the air fryer basket and cook for 35–40 minutes, flipping halfway through, until tender when pierced with a fork.

2. Prepare the Skins

• Allow the cooked potatoes to cool for 5–10 minutes until safe to handle.

• Cut each potato in half lengthwise. Using a spoon, carefully scoop out the insides, leaving a thin layer of potato attached to the skin. Reserve the scooped-out potato for another recipe, like mashed potatoes.

3. Season and Crisp the Skins

• Brush the insides and outsides of the potato skins with olive oil. Sprinkle with garlic powder, salt, and pepper.

• Place the potato skins in the air fryer basket, skin side down, and air fry at 400°F (200°C) for 5–7 minutes until crisp.

4. Load the Skins

• Remove the potato skins from the air fryer and fill each one with shredded cheddar cheese and crumbled bacon.

• Return the loaded potato skins to the air fryer and cook at 375°F (190°C) for 4–5 minutes, or until the cheese is melted and bubbly.

5. Serve and Enjoy

• Transfer the loaded potato skins to a serving plate. Top with sour cream and sprinkle with chopped green onions.

• Serve immediately while hot and crispy.

Pro Tips

• Save the Insides: Don’t throw away the scooped-out potato! Use it for mashed potatoes, potato pancakes, or soups.

• Customize the Toppings: Swap out bacon for sautéed mushrooms, diced tomatoes, or black beans for a vegetarian option.

• Crispier Skins: For extra crunch, flip the skins over halfway through the initial crisping step.

FAQs

Can I make these ahead of time?

Yes! You can prepare the potato skins up to the point of loading them with toppings. Store in the refrigerator and air fry to reheat and melt the cheese when ready to serve.

How do I store and reheat leftovers?

Store leftover potato skins in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375°F (190°C) for 5–7 minutes.

Are these gluten-free?

Yes, this recipe is naturally gluten-free, as long as all ingredients (like bacon and cheese) are certified gluten-free.

Loaded with cheesy, savory goodness, these air fryer potato skins are perfect for game days, parties, or even as a fun family dinner. Make a batch today and watch them disappear in no time!