Air Fryer Potato Skins make the ultimate appetizer. Top them with traditional toppings of bacon, cheese, sour cream, and chives, or have fun building your own creations. The air fryer makes them a cinch.
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Air Fryer Potato Skins Recipe
Don’t potato skins take you right back to your favorite college hangout? When you get a hit of nostalgia, try making them at home in your air fryer.
Also sometimes called potato jackets, potato skins are divine little treats made from unpeeled potato halves that are hollowed out and filled with all kinds of toppings.
They’re made similarly to my Air Fryer Twice Baked Potatoes, though the potatoes don’t get that mashed treatment that’s then stuffed back into the skin.
Instead, these are hollowed out, cooked to get a crispy skin, then topped with all kinds of goodness. They get cooked a little longer to melt cheese and toppings together. Then they’re ready to eat!
Why you’ll love this potato skin recipe
Potato skins are a delicious and easy recipe, and I just know you’re going to love this air fryer version, for a few reasons:
- Potato skins make the perfect appetizer for a party! They’re a great game-day appetizer.
- They are easy to make in the air fryer. In just a few simple steps, you have delicious air fryer potato skins.
- The air fryer gives them a short cooking time so they come together quickly.
- They aren’t just for appetizers, you can also make them as a side dish instead of mashed potatoes.
They are a great choice for so many occasions, like big game parties or board game nights.
Ingredients for potato skins
A full recipe card with measurements, full instructions, and nutritional information can be found at the bottom of this post.
You only need a few ingredients to put together these loaded potato skins at home:
- russet potatoes – These should be already baked before you begin.
- avocado oil – Any neutral-tasting oil like canola oil or olive oil is also fine.
- coarse kosher salt – You can use sea salt, too.
- ground black pepper – If you can freshly grind it, you’ll get the best flavor.
- cooked bacon – Fresh bacon makes the ultimate crumbles. Try air fryer bacon for something new. In a pinch, you could also use bacon crumbles or bacon bits.
- cheddar cheese – Your favorite cheese works, too.
- sour cream – Full fat is the creamiest, but light works too.
- chives – Green onions make a fine substitute.
You can substitute another type of potato, but russets are really the best for baked potatoes and potato skins.
How to Make Air Fryer Potato Skins
Homemade potato skins in the air fryer are so easy. Let’s take this recipe step-by-step together:
Then you can start making the potato skins.
Step 1: Cut the baked potatoes in half lengthwise.
Step 2: Using a spoon, scoop out the inside of the potato. You’ll want to leave about 1/2″ of potato on all sides. If you take out too much, the skins won’t be as soft. Potato skins need a little bit of potato flesh to keep from collapsing.
Step 3: Brush the potato on all sides with oil – the skins and even the tops. Sprinkle the potato, both inside and the skin with salt and pepper. You can also use melted butter for extra flavor.
Tips & Tricks for crispy air fryer potato skins
Be careful about removing too much of the inside of the potato. You want to keep enough to keep it sturdy.
Brushing the exterior of the potatoes with oil and seasoning them with salt is important for flavor and the ultimate crispiness.
For a fun twist on loaded potato skins, you could swap them for sweet potatoes and then top them with butter, brown sugar, cinnamon, and marshmallows.
Toppings for Potato Skins
Potato skins can be served the traditional way, or you can have fun with toppings. If you want to, you can serve them with dipping sauces like wingstop ranch, blue cheese sauce, or honey mustard.
If you want to try them in different ways, here are a few suggestions:
Traditional potato skins: Think baked potato toppings. Serve them with cheddar cheese, crumbled crunchy bacon, sour cream, and chives (or green onions). Crispy onions are a nice touch, too.
Buffalo chicken potato skins: Add chicken, buffalo sauce, and blue cheese. Or simply spoon buffalo chicken dip on top.
Chili potato skins: Spoon your favorite chili recipe on top. (Mine is this crockpot chicken chili.) Add sour cream, cheese, and chives if you like.
Broccoli and cheese potato skins: Add cooked broccoli and cheddar cheese (or even queso) in each scooped-out skin.
Mac & cheese potato skins: Hear me out — put your favorite mac & cheese in each potato skin and top with more cheese.
What to Serve with Crispy Potato Skins
FAQ for air-fried potato skins
Potato skins are made with baked potatoes that have been hollowed out. To make potato skins in the air fryer, cook them at 350°F for 5 minutes, then remove them and fill them with your favorite toppings. Put the potatoes back into the air fryer and cook at 350°F for an additional 2-3 minutes.
To make frozen potato skins in the air fryer, you will cook them at 370°F for 5-6 minutes.
You’ll want to use russet potatoes for potato skins. They’ll be able to hold their shape and filling better than Yukon gold or red potatoes.
How to store leftover potato skins
Leftover potato skins should be cooled completely and then placed in an airtight container. When stored properly, they will last up to 3 days in the refrigerator.
To freeze, place the leftover potato skins on a baking sheet and flash-freeze them. Once frozen, place them in an airtight container in the freezer for up to 3 months.
More Air Fryer Appetizer Recipes
If you’re looking for more air fryer recipes, here are a few you can try!
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Air Fryer Potato Skins
- Cut the baked potatoes in half length-wise.
- Scoop out the inside of the potato leaving about 1/2 inch of potato on all sides.
- Brush the potato on all sides with oil.
- Sprinkle the potato, both inside and the skin with salt and pepper.
- Place the potatoes in the air fryer. Cook at 350°F for 5 minutes.
- Fill the potatoes with sour cream, cheese, and bacon.
- Cook at 350°F for an additional 2-3 minutes.
- Remove from the air fryer and top with chives or green onions and serve!
- Be careful about removing too much of the inside of the potato. You want to keep enough to keep it sturdy.
- Brushing the exterior of the potatoes with oil and seasoning them with salt is important for flavor
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutritional information is provided as a courtesy. It should only be used for estimation purposes and is not a guarantee of any kind. Nutritional information varies widely between brands and types of ingredients used. It is recommended that you calculate the nutritional information based on your own ingredients and brands used. Sweetly Splendid, LLC makes no guarantees as to the exact nutrition information.