These Air Fryer Potato Skins are crispy, delicious and fully loaded with cheddar cheese, bacon, green onions and sour cream. They’re the perfect side dish or game day appetizer, and recipe includes instructions to prep them in advance!
Ingredients:
- 4 small russet potatoes
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 cup grated cheddar cheese sub with your favorite
- 3 slices cooked crumbled bacon see notes
- 1 large green onion sliced thinly on the bias
- 1/2 cup sour cream sub with Greek yogurt if desired
Instructions:
- Bake the potatoes using my air fryer baked potatoes recipe or your favorite cooking method, then set aside until cool enough to handle.
- 4 small russet potatoes
Halve each baked potato, and using the tip of a spoon, gently remove the flesh, leaving about 1/4″ border. Be very careful not to tear the potato skin. - Brush the inside of the potatoes with oil and season with salt and pepper to taste. Place (4) potato skins in the air fryer and cook at 400 degrees for 5 minutes, then remove and repeat with the remaining (4) potato skins.
- 1 tablespoon olive oil, salt and pepper
Fill each potato skin with about 2 tablespoons of cheddar cheese (use more if your potatoes are larger), then place (4) in the air fryer and cook at 350 degrees for 3 minutes or until the cheese has melted. Remove and repeat with the remaining (4) potato skins. - 1 cup grated cheddar cheese
Top the potato skins with crumbled bacon, green onions, sour cream, then serve immediately. Enjoy!
3 slices cooked crumbled bacon, 1 large green onion, 1/2 cup sour cream
Notes:
- Pro tip: Prepare the baked potatoes and even scoop out the flesh a few days in advance. From there, proceed from step 3 in the recipe instructions.
- Cooking time includes about 40-45 minutes to bake the potatoes, then cooking the potato skins in (2) batches as 4-5 fit in my air fryer. If you have a toaster oven style air fryer, you can cook them all at once.
- Cook a batch of my air fryer bacon, or use your favorite cooking method. It may be made a few days in advance and added with the cheese in Step 4 of the recipe to crisp it up.
- If your potatoes are on the larger side, they you will need more cheese — simply add enough cheese to fill up the potato skin.
Potato skins keep in the refrigerator without green onions or sour cream for up to 3 days.
