Air Fryer Potato Skins Recipe

Air fryer potato skins are a quick and easy appetizer or side dish that everyone will love! Leftover baked potatoes turn into crispy and tender potato skins loaded with cheese, bacon crumbles, sour cream, and green onions. This homemade potato skin recipe makes the perfect appetizer for game day. They taste just like TGI Fridays but better because they’re easy enough to cook in your air fryer. A few more of my go-to appetizers are jalapeño poppers, these little smokies, and easy air fryer egg rolls.

Air Fryer Potato Skins

I can’t wait for you to taste these amazing potato skins. The crispy outside gives a nice shell that is easily handheld for dipping or tender enough to cut through with a fork. So tasty and delicious, these air fryer potato skins will disappear as quickly as you make them! Air fryer recipes make life so much easier. If you don’t have one, I highly recommend you get one. I didn’t think I needed one, and now it is my most used kitchen appliance. Some of my favorite air fryer recipes are this chicken, this perfect steak, and these roasted potatoes.

Ingredients For Potato Skins

Russet potatoes are known to be thicker and hold together the best for these potato skins. They are stronger potatoes to cut and hollow out. Stuff your potato with all the goods and air fry until perfection! See the recipe card at the bottom of the post for exact measurements.

Potatoes: Russet potatoes are the best because they are a perfect size.Olive Oil: This coats the skins of the potatoes and creates a crispy outside.Salt and Pepper: Add the salt and pepper in to taste!Cheese: Sprinkle over top of the baked potato. Colby Jack is my favorite cheese but feel free to use cheddar cheese.Bacon: Cook and crumble pieces on top.Green Onions: Chop and add some to the top for added flavor.Sour Cream: Great for dipping or putting a dollop on your potato skins. Ranch dressing is delicious too!

Making Air Fryer Potato Skins

This appetizer or side dish is one of the best and easiest recipes to make for a quick dish to serve. Cut and carefully hollow out each potato skin. This recipe is great even for doubling. You’ll just have to cook them in batches.

Size of Potatoes: It is best to choose large potatoes and russets if possible. These will be the strongest and hold up best when baked.Cool: Let the potatoes cool completely before cutting into them. They will fall apart if they are cut too soon.Cutting: Cut lengthwise on the potato skin. Carefully spoon out the inside of the potato. Leave about ¼ inch of the potato to help for stability.More recipes: Keep the hollowed potato parts for more recipes like this garlic ranch smashed potatoes or making mashed potatoes.

In the Refrigerator: After they have cooled, store them in an airtight container and put them in your fridge. They will last up to 4 days! Just be sure not to add the sour cream, bacon, and green onions until just before serving.To Reheat: To reheat them, add the potato skins back into the air fryer and cook at 350 degrees for 3-4 minutes. Add toppings as desired!

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.