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These crispy Air Fryer Potato Skins are packed with tons of flavor. Baked, not fried, they are perfect for dinners, appetizers, and snacks! No air fryer? You’ll also find oven-baking methods in the post.
Loaded potato skins are such a tasty appetizer or snack that you can personalize and “jazz” up to your heart’s content. Thanks to the air fryer, we’re cutting down the cooking time vs. the oven and getting this delicious treat onto your plate in a flash.
Variations
- I suppose some people want to make these healthier. Pfft! Trying mixing chopped roasted broccoli with some Instant Pot Greek Yogurt and bake until the mixture is warm (see step 7 in the recipe card).
- Add some Instant Pot Black Beans, Monterey Jack cheese, salsa, and cilantro.
- Yes, you can use sweet potatoes to make potato skins! You should also try these Air Fryer Sweet Potatoes if you have extras.
How to Freeze Potato Skins
Follow steps 1-4 in the recipe card below to bake and prep the potatoes. Freeze the empty potato skins on a baking sheet lined with parchment for 3 hours. Transfer to a freezer-safe container and store for up to three months.
To bake, simply fill the frozen potato skins with toppings of choice and bake according to the directions below in the recipe card. You do not need to add additional cooking time.
What To Do With the Insides of the Potatoes
We’re scooping much of the potatoes out to make room for all those delicious toppings. Set aside the insides to make Potato Soup, Fluffy Mashed Potatoes, or to blend with a bit of cream to thicken soups like Creamy White Bean Soup.
Pro Tips/Recipe Notes
- If you want to make these potato skins vegan, sub in all olive oil for the butter, and replace the bacon with your favorite plant-based protein.
- To make it easier to handle the potatoes, either use leftover crispy baked potatoes (warmed up slightly in the microwave for 1 minute) or stick the hot potatoes on a tray in the freezer for 15 minutes to cool them down.
- Each air fryer will differ slightly, so if your air fryer has a “potato” setting, use that instead of the recommended time in the recipe.
- Batch cook your bacon by making Air Fryer Bacon or learn How to Bake Bacon in the Oven.
More Delicious Air Fryer Appetizers
- See all our Air Fryer Appetizers here!
- Curly Fries in the Air Fryer
- Air Fried Potatoes
- Air Fryer Taquitos
- Waffle Fries in the Air Fryer
- Air Fryer Cheese Curds
- Air Fryer Crab Cakes
- Air Fryer Pickles
- Air Fryer Zucchini Chips
- Frozen Sweet Potato Fries in the Air Fryer
- Air Fryer Pretzel Dogs
- Air Fryer Fried Okra
- Air Fryer Pizza Rolls
- Air Fryer Ravioli
- Fried Artichoke Hearts
- Air Fryer Pretzel Bites
- Air Fryer Potstickers
Air Fryer Potato Skins
Ingredients
- 4 small potatoes {russets recommended}
- 2 tsp olive oil {divided}
- 1 tsp butter {melted}
- 1 clove garlic {finely minced}
- 1/4 tsp kosher salt
- 1/4 cup cheddar {shredded}
- 1/4 cup mozzarella {shredded}
- toppings of choice {bacon, green onions, sour cream, etc.}
Instructions
- Scrub the potatoes and blot with a clean dry towel. Gently poke each spud ~10 times with the tines of a fork.
- Add 1 tsp olive oil, kosher salt, and minced garlic to a bowl and drop the potatoes in. Swirl the bowl, making sure you coat all of the skin with the olive oil mixture.
- Lightly spray the air fryer basket with olive oil and add the potatoes. Bake at 370 F for 37 minutes. Allow potatoes to cool enough to handle.
- Slice in half, and using a spoon, remove all but about 1/4 inch layer of potato. Leave the skins intact.
- Brush cavity and outside of potato with a mixture of 1 tsp olive oil and 1 tsp melted butter.
- Place cavity-side up in the air fryer and bake at 350 F for 5 minutes.
- Carefully add cheese and other desired toppings to the hollowed out potatoes.
- Bake at 350 F for an additional 2 minutes. Serve.
Notes
- Preheat your oven to 375 degrees.
- Scrub the outside of your potatoes, and dry off with a clean kitchen towel. Poke 7-10 holes in the skin of the potato using a fork.
- In a bowl, add your olive oil, salt, and garlic.
- Put two spuds in the bowl and swirl it around until the entire potato is covered in the oil/salt/garlic mixture. Move to a plate. Repeat with other spuds.
- Put a piece of foil or a baking sheeting on the bottom rack of your oven. Place the potatoes directly on the rack above the foil/baking sheet.
- Bake for 60-90 minutes depending on how many spuds you have. Four potatoes will need 60 minutes, and any more than that will need 90 ish. The potatoes are ready when a sharp knife pierces easily into the skin.
- Slice in half, and using a spoon, remove all but about 1/4 inch layer of potatoes. Leave the skins intact.
- Brush cavity and outside of potato with a mixture of 1 tsp olive oil and 1 tsp melted butter.
- Place cavity-side up on a baking sheet and bake at 425 F for 15 minutes.
- Carefully add cheese and other desired toppings to the hollowed out potatoes.
- Bake at 425 F for an additional 5-7 minutes. Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
