Our Air Fryer Potato Skins make an easy appetizer that friends and family love! Loaded with cheddar and bacon and topped with sour cream or ranch for the perfect snack!
Air fryer junkies love their appetizers. I am certain of this. In fact, is a major reason many people get an air fryer. They want an easy, clean way to make their onion rings, cheese curds, or frozen shrimp recipe!
One of my personal favorite appetizers is potato skins. I love the cheese and bacon paired with the crispy skin. We always ask for ranch dressing to drizzle on top instead of the sour cream, but you really can’t go wrong either way!
I could eat these for a meal, not just an appetizer since I love them so much! Similar to my air fryer twice baked potatoes, but you know…different. Who doesn’t want 500 ways to cook a potato? 🙂
With the air fryer, we can cook these potato skins with wonderfully crispy skin which makes them superior to cooking them in an oven. And that is why this recipe makes the top of my air fryer appetizer list!
Potatoes – This recipe uses Russet potatoes. We use four of them to get 8 skins. This is the perfect amount for our air fryer given the size of our basket. You may want to modify the recipe for your size of air fryer or work in batches if needed.
Toppings– You’ll need cooked and crumbled bacon, shredded cheddar, diced green onion, and either sour cream or ranch dressing.
Seasonings – Olive oil and salt and flavor and crunch to the potato skin!
Want crispy, perfectly cooked bacon for crumbling on top of these? Make our air fryer bacon! It cooks easily and without a big mess in the air fryer!
How to Make Potato Skins in an Air Fryer:
- Season & Air Fry – Liberally brush the potatoes with olive oil and sprinkle with salt. We like coarse kosher salt here. Air fry for 40 minutes at 400 degrees or until the potatoes are tender all the way through.
- Scoop – Cut the potatoes in half lengthwise and scoop out the flesh with a spoon. You can set aside that flesh to use in other recipes. Brush the hollowed out potato skins with more oil.
- Air Fry – Pop the skins back in the air fryer for 5 more minutes to crisp things up.
- Fill – Flip your potatoes over and fill them with cheddar and your crumbled bacon. Cook them for 3 more minutes which should fully melt the cheese. Remove them from the air fryer and drizzle with sour cream or ranch dressing and garnish with green onions.
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Any hearty meat will pair well with potato skins. Steak, pork tenderloin, and brisket are great options.
Yes, you can use American, Colby jack, or Monterey jack cheese and they will all be delicious!
Make sure your potatoes are fully cooked by inserting a butter knife through the potato to check for tenderness.
Get creative and change up the filling. Try a buffalo chicken or jalapeno popper filling. Use cooked sausage in place of the bacon. Swap out the cheeses for whatever you have on hand.
Air Fryer Potato Skins
- 4 Russet potatoes
- 2 teaspoons olive oil plus more for brushing
- 1 teaspoon kosher salt
- 4 slices bacon cooked and crumbled
- ½ cup shredded cheddar
- Sour cream or ranch for serving
- Green onion for garnish
- Preheat the air fryer to 400 degrees.
- Scrub the potatoes well and pat dry.
- Coat the potatoes in the olive oil and sprinkle with the kosher salt.
- Arrange the potatoes in an air fryer basket and cook for 35-45 minutes, or until easily pierced with a fork, flipping the potatoes over about halfway through cooking. Let cool for 10 minutes.
- Cut potatoes in half lengthwise. Scoop the potatoes out with a spoon into a small bowl leaving about 1/8 to 1/4 of an inch of potato along the skin. Reserve the potato flesh for another use.
- Brush the hollowed out potatoes with olive oil and return to the air fryer, skin side up. You may need to work in batches, depending on the size of your air fryer. Cook at 400 degrees for 5 minutes.
- Flip the potatoes over and fill the hollowed out portion with cheddar and crumbled bacon.
- Cook at 400 degrees for 3 minutes or until the cheese has melted.
- Serve with a dollop of sour cream or drizzle of ranch on top and sprinkle with green onions.