Crispy Delight: Ultimate Air Fryer Potato Skins Made Easy
Whip up the Ultimate Air Fryer Potato Skins, golden crispy shells filled with melted cheese and smoky bacon in under an hour.
Equipment
- Air Fryer
Ingredients
For the Potato Skins
- 2 pcs Russet Potatoes or Yukon gold for a sweeter taste
- 2 tbsp Olive Oil vegetable oil can be used as a substitute
- 1 tbsp Sea Salt kosher salt is a great alternative
- 1 tsp Black Pepper white pepper works for milder taste
For the Seasoning
- 1 tsp Garlic Powder fresh minced garlic can be used
- 1 tsp Onion Powder cooked fresh onions can be used
For the Toppings
- 1 cup Shredded Cheddar Cheese can substitute with Monterey Jack or dairy-free
- 1/2 cup Cooked and Crumbled Bacon omit for vegetarian or vegan option
- 1/2 cup Sour Cream Greek yogurt or dairy-free sour cream makes a great alternative
- 2 tbsp Sliced Green Onions chives work as a substitute
Instructions
Preparation Steps
- Preheat your air fryer to 400°F (200°C).
- Wash and scrub the russet potatoes thoroughly. Dry them completely.
- Prick each potato multiple times with a fork.
- Rub the potatoes with olive oil, then sprinkle with sea salt, black pepper, garlic powder, and onion powder.
- Air fry the potatoes in a single layer for 20–25 minutes, turning halfway.
- After cooling, cut each potato in half and scoop out most of the flesh.
- Brush the insides with olive oil and season with salt and pepper.
- Return the skins to the air fryer, cooking skin-side down for 5–7 minutes.
- Top the crispy skins with cheese and bacon, then air fry for 2–3 minutes until cheese melts.
- Serve warm with sour cream and sliced green onions.
Notes
Add jalapeños for a spicy twist! Store leftovers in an airtight container for up to 3 days.