Ultimate Air Fryer Potato Skins: The Best Crispy Delight
Try these Ultimate Air Fryer Potato Skins for a delicious, crispy comfort food experience that's easy to make and customize.
Equipment
- Air Fryer
Ingredients
Potato Skins
- 4 medium Russet Potatoes The star of the show, providing structure.
- 2 tablespoons Olive Oil Can be swapped with vegetable oil.
- 1 teaspoon Sea Salt Kosher salt works as a fine substitute.
- 1/2 teaspoon Black Pepper Feel free to omit for a milder version.
- 1 teaspoon Garlic Powder Fresh garlic can be used for a stronger taste.
- 1 teaspoon Onion Powder Omit or replace with fresh onion if desired.
Toppings
- 1 cup Shredded Cheddar Cheese Substitute with plant-based cheese for vegan option.
- 1/2 cup Cooked and Crumbled Bacon Easily skip this for a vegetarian delight.
- 1/2 cup Sour Cream Greek yogurt or vegan sour cream can be used.
- 2 tablespoons Sliced Green Onions Substitute with chopped chives if preferred.
Instructions
Cooking Instructions
- Preheat your air fryer to 400°F (200°C) for even cooking.
- Wash russet potatoes under cold water and scrub them clean, then dry thoroughly.
- Prick each potato multiple times with a fork to allow steam to escape.
- Rub the potatoes with olive oil and season with sea salt, black pepper, garlic powder, and onion powder.
- Place the seasoned potatoes in the air fryer basket in a single layer. Cook for 20–25 minutes, turning halfway through.
- Let the potatoes cool, then cut each in half lengthwise and scoop out most of the flesh.
- Brush the insides of the potato skins with olive oil and season lightly with salt and pepper.
- Return the skins to the air fryer, skin side down, and cook for 5–7 minutes until golden brown and crispy.
- Sprinkle shredded cheddar cheese and crumbled bacon over the hot potato skins. Air fry for another 2–3 minutes.
- Drizzle with sour cream and top with sliced green onions before serving.
Notes
Optional: Serve with a side of guacamole or salsa for a delicious twist.