Ingredients for Air Fryer Potato Skins

• 4 large Russet Potatoes (about 2.5 lbs total): The essential base for sturdy, crispy shells. Their high starch content makes them ideal for baking. Choose firm, blemish-free potatoes.
• 2 tablespoons Olive Oil: Helps achieve an irresistible crispy exterior in the air fryer. Crucial for golden-brown perfection. Brush generously for best results.
• 3 tablespoons Unsalted Butter, melted: Adds rich flavor and helps the skins crisp beautifully. Unsalted butter offers control over saltiness. Melt thoroughly before brushing.
• 8 slices Bacon, cooked crispy and crumbled: Provides a smoky, savory crunch that complements the cheese. Cook it extra crispy for maximum texture.
• 2 cups Cheddar Cheese, shredded (sharp or mild): The star melty, gooey filling that makes potato skins comforting. Freshly shredding ensures better melting and richer flavor.
• 1/2 cup Sour Cream: A classic creamy, tangy counterpoint to the rich potato and cheese. Serve on the side or dollop generously.
• 1/4 cup Fresh Chives, finely chopped: Adds a burst of fresh, mild oniony flavor and vibrant color. Sprinkle just before serving for ultimate freshness.
• 1 teaspoon Garlic Powder: Infuses foundational savory depth into the potato skins. It’s an easy way to add robust, consistent flavor. Don’t omit it.
• 1 teaspoon Onion Powder: Enhances the savory profile, adding a subtle, aromatic sweetness. Pairs beautifully with garlic powder for balanced taste.
• 1 teaspoon Kosher Salt (plus more for baking potatoes): An essential seasoning that brings out and balances all other flavors. Season potato skins liberally for optimal taste.
• 1/2 teaspoon Black Pepper: Provides subtle warmth and mild spice, enhancing the savory profile. Freshly ground pepper offers superior aroma and flavor.
• 1/2 teaspoon Smoked Paprika: Adds lovely smoky depth and a beautiful reddish hue to the potato skins. It pairs wonderfully with bacon.

How to Make Air Fryer Potato Skins

Bake Potatoes:

Preheat oven to 400°F (200°C). Pierce potatoes, rub with olive oil and salt. Bake for 45-60 minutes until fork-tender. This creates the perfect base for your Air Fryer Potato Skins.

Halve & Scoop:

Let potatoes cool slightly, then halve lengthwise. Carefully scoop out most of the flesh, leaving about a 1/4-inch shell. Reserve the scooped potato for another use or discard.

Season Shells:

Brush the inside and outside of each potato shell with melted butter. Season generously with salt, pepper, and smoked paprika. This layering of flavor is key for crispy Air Fryer Potato Skins.

Air Fry Shells:

Place seasoned shells in a single layer in your air fryer basket. Air fry at 375°F (190°C) for 8-10 minutes, until beautifully golden and crisp. Don’t overcrowd the basket.

Fill Skins:

Carefully remove shells from the air fryer. Fill each crispy shell with shredded cheddar cheese and crumbled bacon. Prepare these Air Fryer Potato Skins for their final delicious bake.

Final Fry:

Return filled potato skins to the air fryer. Cook at 375°F (190°C) for another 5-7 minutes, until the cheese is bubbly and melted. Watch closely to prevent burning.

Garnish & Serve:

Top your hot Air Fryer Potato Skins with a dollop of sour cream and a sprinkle of fresh chives. Serve immediately as a satisfying appetizer. Enjoy your perfect game day treat!

How to Store Air Fryer Potato Skins

To store leftover Air Fryer Potato Skins, let them cool completely. Place in an airtight container and refrigerate for 3-4 days. Don’t leave them out too long; they’ll lose their fresh crispness and could spoil – a mistake I’ve made! Always check for an off smell.

You can prep and season empty potato shells up to two days ahead; refrigerate in an airtight container. Assemble and air fry with fillings just before serving. Reheat cold skins at 350°F (175°C) for 5-7 minutes in the air fryer until hot and crispy.

What to Serve with Air Fryer Potato Skins

Serve these crispy Air Fryer Potato Skins hot off the air fryer. Arrange them on a large platter for easy grabbing at parties or game day gatherings. They pair perfectly with a cool ranch dip or extra sour cream and chives. Enjoy them warm for the best melted cheese experience.

I personally love to serve them with a spicy sriracha mayo alongside the classic sour cream. This offers guests more options, making them even more fun to enjoy. It’s the perfect interactive snack!

Frequently Asked Questions

→ How do I prevent my Air Fryer Potato Skins from turning out soggy?

The key is pre-crisping! Air fry the empty shells until golden and crisp before filling. Skipping this step was a common mistake I made, leading to soggy results. This pre-crisping is a great.

→ Can I use a different type of cheese for these Crispy Air Fryer Potato Skins?

Absolutely! While cheddar is classic, Monterey Jack, Colby, or a blend work wonderfully. Just ensure it’s a good melting cheese. Avoid very crumbly or hard varieties for the best texture.

→ Can I make Crispy Air Fryer Potato Skins ahead or freeze them?

You can prep and season empty shells up to two days ahead, refrigerating them in an airtight container. Assemble and air fry with fillings just before serving. Freezing filled skins is not recommended as they lose crispness.

→ What if I don’t have an air fryer to make these potato skins?

You can bake them in a regular oven! After seasoning, bake empty shells at 400°F (200°C) for 15-20 minutes until crisp. Then, fill and bake for another 10-15 minutes until cheese melts.

→ Can I make these Crispy Air Fryer Potato Skins vegetarian-friendly?

Easily! Simply omit the bacon entirely from the recipe. You can add extra chives, a sprinkle of smoked paprika, or even some roasted diced bell peppers for added flavor. They’re still delicious without meat.