Air Fryer Loaded Potato Skins
Crispy • Cheesy • Easy
⏱ Time
Prep: 15 minutes
Cook: 20–25 minutes
Total: ~40 minutes
🍽 Servings
4 servings (8 potato skins)
Ingredients
4 medium russet potatoes
1½ tbsp olive oil
½ tsp salt (plus more to taste)
½ tsp black pepper
½ tsp garlic powder (optional)
1 cup shredded cheddar cheese (or cheddar–mozzarella blend)
½ cup cooked bacon bits or chopped turkey bacon
¼ cup sour cream (for topping)
2 tbsp green onions, sliced
Instructions
1. Cook the Potatoes
Scrub potatoes clean and pat dry.
Pierce each potato a few times with a fork.
Air fry at 400°F (200°C) for 35–40 minutes, flipping halfway, until fork-tender.
(You can also microwave or oven-bake them if preferred.)Let cool slightly.
2. Prepare the Potato Skins
Cut each potato in half lengthwise.
Scoop out the center, leaving about ¼ inch of potato inside the skin.
Brush both sides with olive oil.
Season with salt, pepper, and garlic powder.
3. Crisp the Skins
Place skins cut-side down in the air fryer basket.
Air fry at 380°F (193°C) for 5 minutes.
Flip and air fry another 5 minutes until golden and crispy.
4. Load Them Up
Sprinkle cheese evenly into each skin.
Add bacon bits on top.
Air fry at 370°F (188°C) for 3–5 minutes, just until cheese melts and bubbles.
5. Serve
Top with sour cream and green onions.
Serve immediately while hot and crispy!
⭐ Tips & Variations
Extra crispy: Spray lightly with oil before the second crisp.
Spicy: Add jalapeños or a pinch of chili flakes.
Vegetarian: Skip bacon and add sautéed mushrooms or peppers.
Healthier: Use Greek yogurt instead of sour cream.