Air Fryer Potato Skins are the ultimate appetizer, side dish, or game-day snack. Crispy potato shells, melty cheddar cheese, and savory bacon come together in this easy-to-make, flavor-packed recipe. Garnished with fresh green onions and a dollop of sour cream, these potato skins are even better than what you'd get at a restaurant. Bonus - they're ready in a fraction of the time thanks to the air fryer! Great for game time, snacking, or as a side to soup or salads.
Why you'll love this recipe
These homemade air fryer potato skins are everything you want in a snack or appetizer. Whether you're serving them for game day, a party, or just a cozy night in, they're sure to impress. Want more reasons? Here ya go:
They're perfectly crispy! The air fryer gives the potato skins a golden, crunchy texture without needing a ton of oil.
Packed with flavor. Parmesan, cheddar, Italian seasoning, garlic, and bacon take these potato skins to the next level.
Quick and easy. With the air fryer, you can whip up this recipe faster than baking in the oven.
Customizable. Whether you prefer them loaded with bacon and cheese or want to swap in your favorite toppings, these potato skins are endlessly versatile.
Ingredients
The best air fried potato skins start with the best ingredients:
- Russet potatoes: Their sturdy skin and fluffy interior make them ideal for this recipe.
- Olive oil: Helps the skins crisp up beautifully and adds flavor.
- Coarse salt: Seasons the potatoes and enhances the crunch.
- Italian herb seasoning: Adds a fragrant, savory touch.
- Garlic: Minced garlic infuses the potato skins with rich flavor.
- Parmesan cheese: A salty, nutty addition to the skins.
- Cheddar cheese: Melts perfectly inside the skins for that gooey, cheesy goodness.
- Cooked bacon pieces: Adds a smoky, savory punch.
- Green onions and sour cream: The classic garnishes that complete the dish.
How to make potato skins in an air fryer
Making potato skins in the air fryer is quick and easy. Here's what to do:
Preheat air fryer to 400°F.
- Wash & dry 6 medium russet potatoes. Rub with olive oil and sprinkle with coarse salt. Place in preheated air fryer and air fry for 20 minutes. Turn them over and air fry another 20 minutes or until done.
- Remove from air fryer and let cool slightly so you can handle them easily. Cut each potato in half then scoop out most of the potato, leaving about ¼" near the skin. Save the scooped out potatoes and use them for mashed potatoes or the topping for Shepard's Pie.
- Mix 2 tablespoons olive oil, 1 teaspoon Italian seasoning, 1 teaspoon minced garlic, and ¼ teaspoon salt in a small bowl. Brush onto the inside of the potato skin. Sprinkle with ¼ cup Parmesan cheese.
- Place half of the skins back in the air fryer and air fry for 6 minutes. Repeat with remaining skins.
- Sprinkle the skins with cheese and bacon bits, dividing equally between the 12 halves.
- Reduce heat to 350°F and air fry the first six of 2 minutes. Repeat with remaining skins.
Garnish with sliced green onion and a dollop of sour cream. You can also serve the sour cream on the side. Enjoy!
Recipe variations to make them your own
Potato skins are incredibly versatile. Try these ideas to customize them:
Cheese options: Swap cheddar for Monterey Jack, Gouda, or even pepper jack for a spicy kick.
Protein-packed: Use shredded chicken, pulled pork, or crumbled sausage instead of bacon.
Vegetarian: Skip the meat and load them with black beans, corn, or sautéed mushrooms.
Spicy: Add jalapeño slices or a sprinkle of cayenne pepper for heat.
What to serve with potato skins
Potato skins pair well with a variety of sides and sauces:
Sauces: Serve with marinara, salsa, or ranch dressing for dipping. Each adds a unique twist to the flavors.
Sandwiches: Pair them with a BLT, French Dip Sandwich, or a juicy burger for a hearty meal.
Salads: A crisp Caesar salad or a fresh garden salad balances the richness of the potato skins.
Soups: Potato skins are the perfect side for comforting soups like tomato basil, broccoli cheddar, or chili.
How to store, freeze, and reheat leftovers
Storing: Place leftover potato skins in an airtight container and refrigerate for up to 3 days. Make sure they're fully cooled before storing.
Freezing: It's best to freeze potato skins without sour cream on top. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Thaw them in the fridge overnight.
Reheating: For the best texture, reheat potato skins in the air fryer. Preheat the air fryer to 350°F and heat the potato skins for 5-7 minutes until warmed through and crispy.
More air fryer potato recipes
- Air Fryer Home Fries
- Air Fryer Fingerling Potatoes
- Air Fryer Hasselback Potatoes
- Air Fryer Potato Gnocchi
- Air Fryer Rosemary Potatoes
- Air Fryer Tater Tots
Find lots of easy air fryer recipes right here on 2CM!
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Air Fryer Potato Skins
Ingredients
- 6 medium russet potatoes
- 3 Tablespoons olive oil divided
- 2 Tablespoons coarse salt, kosher or sea salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- 1 teaspoon minced garlic
- ¼ cup Parmesan cheese
- 1 ½ cups cheddar cheese, grated
- Garnish: crumbled bacon pieces, green onion slices, sour cream
Instructions
- Preheat air fryer to 400°F.
- Clean 6 medium russet potatoes, scrubbing to remove any dirt or eyes. Rub the outsides of the potatoes with 1 tablespoon olive oil then sprinkle with coarse salt.
- Place in the preheated air fryer and cook for 20 minutes, turn and cook an additional 20 minutes. (you can stop here for the perfect baked potatoes or continue on for amazing potato skins.)
- Let the potatoes cool until you can handle them. Using a sharp knife, cut them in half lengthwise. Gently scoop out the inside of the potatoes with a soup spoon and leave about ¼" on the sides. (Save the inside of the potatoes for the perfect mashed potatoes.)
- Mix together 2 tablespoons olive oil, 1 teaspoon Italian seasoning, ¼ teaspoon salt, and 1 teaspoon minced garlic. Brush it on the inside of the potato skins then sprinkle ¼ cup Parmesan cheese evenly between all 12 halves.
- Place the skins in the air fryer and cook at 400°F for 6 minutes. (You may have to do in batches depending on the size of your air fryer.)
- Reduce the temperature to 350°F. Fill the inside of the potatoes with cheddar cheese and chopped bacon. Air fry for 2 minutes.
- Garnish with chopped green onions and either dollop with sour cream or serve on the side.
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