Air Fryer Potato Skins
These Air Fryer Potato Skins are ultra crispy on the outside and loaded with cheese and bacon inside. An easy irresistible appetizer or game-day snack.
Servings: 6 servings
Calories: 363kcal
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.
Notes
STORE/FREEZE/REHEAT
Store cooled leftover potato skins in an airtight container. They will keep in the refrigerate for up to 3 days.
Freeze cooled, non-garnished, potato skins on a baking sheet until solid. Transfer to a freezer-safe bag for up to 3 months. Thaw them in the fridge overnight.
Reheat potato skins in a preheated 350°F air fryer for 5-7 minutes until warmed through and crispy.
Nutrition
Calories: 363kcal | Carbohydrates: 40g | Protein: 13g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 31mg | Sodium: 2685mg | Potassium: 921mg | Fiber: 3g | Sugar: 1g | Vitamin A: 323IU | Vitamin C: 12mg | Calcium: 285mg | Iron: 2mg
