Making loaded potato skins is so quick and easy in the air fryer. Perfect for a crowd pleasing game day appetizer, load them up with sour cream, bacon and green onions for on tasty bite!
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Loaded potato skins are always a favorite appetizer, and they come out so well in the air fryer!
Simple to make, they are perfectly crispy on the outside and fluffy and tender in the middle. Topped with melted cheese, bacon bits, sour cream and sliced green onions, this is one delicious bite that will disappear quickly!
Be sure to try my Air Fryer Quesadillas and Air Fryer Halloumi Fries too!
Why you will love this recipe!
- Quick: Cooking these potato skins in the air fryer is so much quicker than the traditional oven method, and the results are just as good!
- Make ahead: You can easily make these ahead of time, and they are freezer friendly too.
- Simple ingredients: You only need a handful of basic ingredients to make this recipe. You can also mix up the toppings to suit your tastes and dietary needs.
Ingredients
- Potatoes: Use starchy potatoes like Russet or Yukon Gold for the best results. Give them a good wash before baking in the air fryer.
- Oil: A little oil helps the skins to get nice and crispy. Any high heat oil like canola or vegetable will work well.
- Seasonings: Salt and pepper.
- Toppings: These potato skins are loaded with sour cream, cooked bacon pieces and sliced green onion.
How to make air fryer potato skins
Be sure to scroll down for the full recipe!
- Bake the potatoes in the air fryer.
- Cut in half, scoop out the flesh, and season with salt and pepper (photo 1).
- Top with shredded cheese (photo 2).
- Cook til the cheese has melted and browned (photo 3).
- Top with sour cream, bacon and green onion to serve.
Frequently Asked Questions
Depending on the size of your potatoes, they will take around 35 to 40 minutes to fully bake in your air fryer at 390F, compared to an hour plus in your oven. I also love that your kitchen doesn't heat up during cooking.
When scooping out the flesh, it's important to leave a little around the edge so that the skin doesn't fall in on itself. I like to score into the flesh with a sharp knife a little away from the skin as a guide, and then use a spoon to scoop out the centers.
Yes! Don't throw out the scooped out flesh! You can use it to top pies like cottage pie, or keep it to make up a batch of mashed potatoes. The flesh will keep well covered in the fridge for up to 3 days.
Make Ahead and Storage
These air fryer loaded potato skins are a great option to make ahead of time, or freeze them for an easy to grab appetizer for a later date.
- Make ahead: You can bake the potatoes up to 4 days ahead of time and keep them covered in the fridge. Just cut them and add the cheese and cook as per the recipe when you are ready.
- Refrigerate: Bake the potatoes and cut them in half. Let them cool completely before seasoning and adding the cheese. Cover and keep refrigerated for up to 24 hours before cooking as per the recipe.
- Freeze: Whole baked potatoes can be frozen for up to a year, wrap them well in foil or plastic wrap and place in a freezer bag. Thaw at room temperature before carrying on with the recipe.
- You can also bake the potatoes, cut in half and let cool before seasoning and adding the cheese. Wrap in foil and place in a freezer bag or conatiner for up to 6 months. Cook them right from frozen in the air fryer at 320F til warmed through.
Topping Suggestions
I went with the classic sour cream, bacon and green onion topping for these loaded skins, but add your favorites! Why not try:
- Chili
- Buffalo Shredded Chicken
- Broccoli and Cheddar
- Blue cheese and Bacon
Recipe Notes and Tips
- Use your hands to rub oil over the potatoes before baking them. This will help them to crisp up.
- Cooking times can vary depending on your model of air fryer and how large the potatoes are.
- Cook the potato skins in an even layer in the air fryer basket.
- Check that the potatoes are cooked through by using a skewer to pierce the skin, they should be tender.
These air fryer potato skins are so easy to make and way quicker that the oven. Make up a big batch ahead of time for a hassle free appetizer to serve up to friends and family.
More Air Fryer Recipes
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Air Fryer Loaded Potato Skins
Equipment
Ingredients
- 2 potatoes (Russet or Yukon Gold)
- 1 tablespoon oil
- salt and pepper
- ½ cup shredded cheddar cheese (40g) (or as much as you like!)
Toppings
- 4 tablespoons sour cream
- 4 strips bacon (cooked)
- 2 green onions (sliced)
Instructions
- Preheat your air fryer to 390F.
- Wash the potatoes and use your hands to rub oil all over them and sprinkle with salt.
- Bake in the air fryer at 390F for 35 to 40 minutes until tender.
- Once cooked, remove the potatoes form the air fryer and let them cool slightly so that you can handle them.
- Cut them in half horizontally. Score a line just inside the flesh as a guide and then scoop out the middles. Take care to leave some flesh so that the skins don't collapse.
- Seasoned the potato skins with salt and pepper and divide the shredded cheese into the skins.
- Place back in the air fryer basket and cook at 360F for 4 to 5 minutes until the cheese has melted and has started to bubble and brown.
- Top with sour cream, cooked bacon bits and sliced green onions to serve.
Notes
- Use your hands to rub oil over the potatoes before baking them. This will help them to crisp up.
- Cooking times can vary depending on your model of air fryer and how large the potatoes are.
- Cook the potato skins in an even layer in the air fryer basket.
- Check that the potatoes are cooked through by using a skewer to pierce the skin, they should be tender.
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