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Loaded with bacon and cheese, these Air Fryer Potato Skins are ultra crispy, easy to make, and insanely irresistible.
Inspired by my recipe for Oven-Baked Loaded Potato Skins, the air fryer speeds up the process to deliver a favorite in record time. Serve alongside bacon-pizza dip, ham and cheese sliders, and cream cheese taco dip for the ultimate game-day spread.
Kristen's Key Tips
- Start with Leftover Cold Baked Potatoes. Begin with Instant Pot Baked Potatoes or Air Fryer Baked Potatoes that have been baked and cooled. That will make it much easier to scoop the flesh out from the potato and keep the skin intact.
- Don't Skip the Seasoned Butter. For the most flavorful results and the crispiest skin, it is best to brush both the inside and outside of the potato skin with garlic butter before air-frying and adding toppings.
- Grate the Cheese Yourself. For best results, shred the cheese from a block as it will melt better than pre-shredded cheese that is coated in anti-caking agents.
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Potatoes: For the best results, use leftover baked russet potatoes to make potato skins.
- For the Butter: Combine melted butter with salt, pepper, and garlic powder to create a flavorful coating for the potato skins.
- Bacon: Use leftover baked bacon or bacon bits for a classic topping.
- Cheese: Cheddar, Monterey Jack, or a combination is recommended.
How to Make Air Fryer Potato Skins
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Hollow Out Potato Skins. Cut the baked potatoes in half lengthwise. Using a spoon of melon baller, carefully scoop out the flesh of the potato, leaving a ¼" border around the potato skins.
Idea for leftovers
Don't throw away the flesh from the potatoes. Use it to make Potato Cakes, a Potato Frittata, or Potatoes Romanoff.
- Season Potato Skins. In a small bowl, combine melted butter with salt, garlic powder, and pepper. Use this mixture to brush over both the inside and exterior of the potato skin.
- Air Fry. Air fry the seasoned potato skins until both sides are crispy, flipping halfway through the cook time.
- Add Bacon and Cheese. Place the potato skins, skin side down in the air fryer basket or tray and top with shredded cheese and bacon. Adding bacon last will help to weigh the cheese down, keeping it from flying off the potato skins when air fried. Return to the air fryer for 2-3 minutes, just to melt the cheese.
- Serve with Toppings of Choice. Serve potato skins with sour cream, ranch dressing, green onions, additional bacon bits. However you like!
Recipe Modifications
- Swap the Butter for Olive Oil. If desired, use extra virgin olive oil in place of the melted butter.
- Starting with Seasoned Baked Potatoes? If your baked potatoes have already been seasoned, I recommend only brushing the flesh side of the potato skin with the seasoned butter and skip seasoning the outside of the potato skin.
- Get Creative with the Toppings. Stuff air fryer potato skins with prepared sloppy joes, pulled pork, or shredded BBQ chicken, cover in cheese, and bake to warm through. Or use the potato skins as a chili boat and top with leftover Instant Pot Chili or Crockpot Chili. Another favorite is steamed broccoli and cheese.
More Air Fryer Potato Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Air Fryer Potato Skins
Video
Ingredients
- 3 large russet baked potatoes
- 1 tablespoon melted unsalted butter, or extra virgin olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ¼ cup bacon bits, ~3 slices bacon
- 1 cup shredded Colby jack cheese, or sharp cheddar
Instructions
- If needed per your air fryer model, preheat to 400℉ (205℃).
- Slice 3 large russet baked potatoes in half lengthwise. Leaving a ¼" border around the potato skins, carefully scoop out the flesh of each potato.
- In a small bowl combine the 1 tablespoon melted unsalted butter, ¼ teaspoon garlic powder, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper together. Brush the butter mixture over the bottom and tops of the potato skins.
- Place the potato skins, flesh side up in the basket or tray of an air fryer, and air fry the potato skins at 400℉ (205℃) for 4-5 minutes to warm and crisp up the potato skin.
- After air-frying, remove the basket or tray, flip the potato skins over, top each potato skin evenly with shredded cheese. Add the bacon on top of the shredded cheese.
- Return to the air fryer and cook for 3-5 minutes at 400℉ (205℃) or until the cheese has melted and the bacon has crisped up.
- Serve with as desired with green onions, chives, and/or sour cream.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is indeed irresistibly delicious. It turned out so goood! I could eat it all day!
LOL! Me and you both!
These come out so unbelievably crispy! And so easy to make, we loved them. We dipped them in sour cream and guacamole.
Guac is my favorite 🙂 Thanks for sharing, Jen!
Delicious! Simple, flavorful, and a perfect side dish. Everyone loved it. The kids could'nt get enough.
I love hearing you enjoyed these Potato Skins! Thanks for sharing.