Experience the ultimate in crispy, cheesy indulgence with our Air Fryer Potato Skins! These perfectly cooked potato halves boast a wonderfully crisp skin, generously loaded with a savory filling of melted cheese and smoky bacon. They are not just an appetizer; they’re a crowd-pleasing snack, a game-day essential, and a guaranteed family favorite.
Effortless and Rapid Air Fryer Potato Skins
Who can resist the irresistible charm of golden-brown, crispy Air Fryer Potato Skins? They offer a delightful blend of textures and flavors, making them the ideal snack or appetizer, especially when you’re hosting guests or simply craving something comforting. The beauty of this recipe lies in its simplicity; your air fryer handles most of the hard work, transforming humble potatoes into a gourmet treat in under an hour. In just about 45 minutes, you can serve up these incredible potato skins, featuring crunchy exteriors, a tender, flavorful interior, and crowned with gooey melted cheese, savory bacon, fresh green onions, and a dollop of cool sour cream. This recipe streamlines the process, ensuring a delicious outcome without the fuss, making it perfect for busy weeknights or spontaneous gatherings.
These Potato Skins are the best! I will make them regularly.
– Janine
Frequently Asked Questions
This recipe has been meticulously tested and perfected using a 6-quart basket-style air fryer, which is the most widely owned model in America. While many air fryer models exist, including oven-style, top-fan designs, and dual-basket units, it’s simply not feasible to test every recipe across all variations. If you own a different type of air fryer, we highly recommend consulting your owner’s manual for specific operational guidelines. Additionally, leveraging your personal experience and judgment from previous air frying endeavors will help you successfully adapt this recipe to your particular appliance, potentially requiring minor adjustments to cooking times or temperatures.
While Russet potatoes are highly recommended for this recipe due to their starchy texture that yields fluffy interiors and robust skins perfect for crisping, other varieties can certainly be used. Idaho potatoes, which are very similar to Russets, are an excellent substitute. Red potatoes or Yukon Gold potatoes also work well, offering a slightly creamier texture. Keep in mind that when using different potato types, you may need to adjust the cooking times. The key indicator for doneness is when the potatoes are easily pierced with a fork, signaling they are tender all the way through.
Achieving that coveted crispy potato skin is all about a couple of crucial steps. First and foremost, ensure your potatoes are thoroughly washed and dried before preparation. Any residual moisture will steam the potato skins instead of crisping them, resulting in a soggy texture. Secondly, the application of oil is non-negotiable for crispiness. Don’t be shy with the oil! A generous coating of oil, evenly distributed, is essential to help the skins brown and become delightfully crunchy. If you’re too light-handed with the oil, or if it’s not spread adequately, your potato skins will likely fall short of that perfect crispy texture.
No air fryer? No problem! You can still enjoy delicious homemade potato skins using your conventional oven. Here’s how to adapt this recipe for oven baking:
- Preheat your oven to 425 degrees F (220 degrees C). Make sure to wash your potatoes thoroughly and dry them completely.
- Lightly oil a baking sheet (a non-stick spray or a thin layer of olive oil will do) and place the prepared potatoes on it.
- Bake the potatoes for approximately 45 minutes, or until they are fork-tender. The exact time may vary based on potato size.
- Carefully remove the potatoes from the oven and transfer the baking sheet to a wire rack to allow them to cool slightly, making them easier to handle.
- Once cooled sufficiently, take a sharp knife and slice each potato in half lengthwise.
- Using a spoon, gently scoop out most of the soft potato flesh, leaving about a ¼-inch thick shell. (Don’t discard the scooped-out potato! It can be saved for other recipes like mashed potatoes.)
- Evenly sprinkle your desired amount of shredded cheese and bacon pieces over the inside of each potato skin.
- Return the loaded potato skins to the baking sheet and bake for an additional 3-5 minutes, or until the cheese is beautifully melted and bubbly, and the skins are crisp.
- Remove from the oven and let them cool slightly before serving.
- Garnish with a dollop of sour cream and thinly sliced green onions or chives for the perfect finish. Enjoy your homemade oven-baked potato skins!
The scooped-out potato filling is a valuable ingredient, far too good to waste! It’s incredibly versatile and can be transformed into a variety of delicious dishes. You can easily turn it into creamy mashed potatoes by adding a little butter, milk, and seasoning. Alternatively, you can shape the filling into small patties, pan-fry them until golden, and serve them as a side dish. The potato pulp can also serve as a hearty base for the topping of a Shepherd’s Pie, or you can get creative and use it to make homemade pierogis, combining it with other ingredients for a flavorful dumpling.
Absolutely! Air Fryer Potato Skins are fantastic for meal prepping and freezing. To do so, follow the cooking instructions up to the point where you add the cheese and bacon bits to the scooped-out potato skins. Instead of air frying them again immediately, arrange the prepared skins on a baking sheet and flash freeze them for about an hour until solid. This prevents them from sticking together. Once frozen, wrap each potato skin individually in foil, then place them all in a large, freezer-safe Ziploc bag. They can be stored in the freezer for 3-6 months. When you’re ready to cook them, simply place the frozen potato skins on a baking sheet and bake at 400°F (200°C) for about 15 minutes, or reheat them in a pre-heated air fryer for 12-15 minutes, until heated through and the cheese is melted and bubbly.
Proper storage ensures your leftover potato skins remain delicious for future enjoyment. Once they have cooled completely, transfer any remaining potato skins to an airtight container or a heavy-duty plastic freezer bag. Store them in the refrigerator for up to 3 days. To reheat, you can use the air fryer for a few minutes until warmed through and crispy again, or a conventional oven.
Essential Ingredients for Air Fryer Potato Skins
Crafting perfect Air Fryer Potato Skins starts with selecting the right ingredients. Each component plays a vital role in achieving that crispy exterior and rich, savory filling. Below is a detailed look at what you’ll need, along with tips for best results:
- Russet Potatoes: These are the star of the show. Russets are ideal for potato skins because their starchy interior becomes wonderfully fluffy when cooked, and their thick skin crisps up beautifully in the air fryer, providing a sturdy base for your toppings.
- Olive Oil: Essential for achieving that desired crispy texture. While spray oil can be used, a thorough basting with olive or vegetable oil using a brush ensures an even, generous coating that truly helps the skins crisp up. Olive oil is particularly well-suited for air fryers as it’s less prone to accumulating residue in the basket compared to some other oils.
- Shredded Cheddar Cheese: Freshly shredded cheddar melts more smoothly and offers a superior flavor compared to pre-shredded varieties, which often contain anti-caking agents. However, for convenience, pre-shredded cheese works perfectly fine. You can also experiment with a blend of cheeses like Monterey Jack or Colby for added flavor dimensions.
- Bacon Pieces: To save time, store-bought bacon pieces (larger than traditional bacon bits) are an excellent choice. If you prefer, frying your own bacon yields an unparalleled flavor and texture; approximately 6 slices of cooked bacon should provide the ¾ cup needed for this recipe.
- Salt: A simple seasoning, but crucial for enhancing the potato’s natural flavor. Sea salt is preferred for its slightly coarser texture and clean taste, but any table salt will work effectively.
- Green Onions: Thinly sliced green onions add a fresh, pungent bite and a vibrant splash of color, providing a perfect counterpoint to the richness of the cheese and bacon. Chives can be used as an alternative for a milder onion flavor.
- Sour Cream: A classic topping for potato skins, its cool, tangy creaminess provides a delightful contrast to the hot, savory filling, tying all the flavors together.
Step-by-Step Guide: How to Make Air Fryer Potato Skins
Making delicious Air Fryer Potato Skins is a straightforward process that yields impressive results. Follow these simple steps for perfectly crispy, loaded potato skins every time:
- Prepare Your Air Fryer: Begin by preheating your 6-quart basket-style air fryer to 400°F (200°C). While the air fryer heats up, prepare your potatoes. Wash each russet potato thoroughly under running water, scrubbing any dirt away, and then dry them completely with a paper towel. This critical step prevents steaming and ensures a crispy skin.
- Season and Initial Fry: Place the dry potatoes into the air fryer basket. Drizzle them generously with about 3 tablespoons of olive oil, ensuring each potato is well coated. A basting brush can help achieve an even layer. Sprinkle them with salt to taste. Turn the potatoes over and repeat the oiling and salting process on the other side. This ensures both sides crisp up beautifully.
- First Air Fry Cycle: Air fry the potatoes for 20 minutes. After this time, carefully flip them over to ensure even cooking and crisping on all sides. Continue to air fry for another 15 minutes, or until the potatoes are fork-tender and the skins begin to look golden and crispy.
- Cool and Slice: Once cooked, remove the potatoes from the air fryer and transfer them to a wire rack. Allow them to cool slightly, making them easier and safer to handle. Once cool enough, take a sharp knife and carefully slice each potato in half lengthwise.
- Scoop and Fill: Using a spoon, carefully scoop out most of the fluffy interior potato flesh, leaving a sturdy ¼-inch thick potato shell. Be gentle to avoid tearing the skin. (Remember to save the scooped-out potato for other culinary uses!) Now, generously sprinkle shredded cheddar cheese and bacon pieces evenly over the inside of each potato skin. Ensure a good coating for maximum flavor.
- Second Air Fry Cycle (Melting Cheese): Return half of the loaded potato skins to the air fryer basket. Air fry for 5 minutes at 400°F (200°C), or until the cheese is beautifully melted and bubbling, and the bacon is heated through. Repeat this process with the remaining half of the potato skins.
- Serve and Garnish: Carefully remove the hot potato skins from the air fryer and let them cool slightly for a minute or two. This prevents burning and allows the cheese to set just a bit. Finally, top each warm potato skin with a generous dollop of sour cream and a sprinkle of thinly sliced green onions or chives. Serve immediately and enjoy these irresistible, crispy, and cheesy delights!
Craving More Air Fryer Delights and Appetizers?
If you’ve enjoyed these Air Fryer Potato Skins, you’re in for a treat! The air fryer is a remarkably versatile kitchen appliance, perfect for whipping up a wide array of crispy appetizers, satisfying meals, and delightful snacks with minimal oil and maximum flavor. Explore some of our other favorite air fryer recipes and crowd-pleasing bites:
- Crispy Air Fryer Potato Wedges
- Golden Air Fryer Mozzarella Sticks
- Savory Air Fryer Garlic Cheese Bread
- Quick Air Fryer Pizza Bombs
- Spicy Air Fryer Jalapeño Poppers
- Irresistible Air Fryer Bacon Wrapped Lit’l Smokies
- Fluffy Air Fryer Baked Potatoes
- Perfectly Cooked Air Fryer Steak
- Flavorful Air Fryer Garlic Parmesan Chicken Skewers
- Sweet and Simple Air Fryer Baked Sweet Potatoes
- Zesty Air Fryer Southwestern Egg Rolls
- Hearty Air Fryer Potatoes and Sausage Meal
- Crispy Air Fryer Chicken Tenders
- Classic Air Fryer Home Fries
- Tender Air Fryer Garlic Butter Steak Bites
- Easy Air Fryer Chicken Bites
- Juicy Air Fryer Pork Chop Bites
- Fall-Off-The-Bone Air Fryer Ribs
- Fun Loaded Tater Tot Cups
Air Fryer Potato Skins
Perfectly cooked Air Fryer Potato Skins with a cheesy, potato and bacon filling.
Rating: 5 out of 5 stars from 1 vote
Pin Recipe
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 6
Author: Brandie Skibinski
Ingredients
- 6 medium sized russet potatoes
- 3 Tablespoons olive oil
- Salt, to taste
- 1 cup shredded cheddar cheese
- ¾ cup bacon pieces
- Sour cream for serving
- ¼ cup green onions, thinly sliced
Instructions
- Pre-heat 6-quart basket air fryer to 400°F (200°C). Prepare 6 medium sized russet potatoes by rinsing and scrubbing well, then drying thoroughly.
- Place potatoes in air fryer basket, coat with about 3 Tablespoons olive oil, and sprinkle salt to taste on top of them. Turn potatoes and repeat the process on the other side.
- Air fry for 20 minutes. Turn potatoes over and air fry for another 15 minutes.
- Remove potatoes and transfer to a wire rack to begin cooling.
- Once potatoes have slightly cooled (enough to handle), slice them in half lengthwise.
- Using a spoon, scoop out some of the inside, leaving about ¼ inch thick potato skins. (Store the discarded potatoes for another use.)
- Sprinkle 1 cup shredded cheddar cheese and ¾ cup bacon pieces evenly over all of the potato skins.
- Return half of the skins to the air fryer basket and air fry for 5 minutes at 400°F (200°C). Repeat with the remaining half.
- Remove potato skins and let cool slightly.
- Top with sour cream and ¼ cup green onions, thinly sliced. Enjoy!
Notes
- Please refer to the “Frequently Asked Questions” and ingredient list above for other substitutions or for answers to common questions.
Course: Appetizer
Cuisine: American
Nutrition Facts (Estimated per serving)
Calories: 393kcal | Carbohydrates: 40g | Protein: 14g | Fat: 20g | Sodium: 375mg | Fiber: 3g | Sugar: 2g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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