Air Fryer Potato Skins with Cheddar and Bacon Recipe
Introduction
Air fryer potato skins are a crispy, cheesy snack that’s easy to make and perfect for sharing. With a golden, crunchy exterior and savory bacon and cheddar filling, these bites are irresistible. They come together quickly using your air fryer for a fuss-free treat.
Ingredients
- 4 Russet potatoes
- 2 teaspoons olive oil (plus more for brushing)
- 1 teaspoon kosher salt
- 4 slices bacon (cooked and crumbled)
- ½ cup shredded cheddar cheese
- Sour cream or ranch (for serving)
- Green onion (for garnish)
Instructions
- Step 1: Preheat the air fryer to 400 degrees Fahrenheit.
- Step 2: Scrub the potatoes thoroughly and pat them dry with a towel.
- Step 3: Coat each potato with olive oil and sprinkle evenly with kosher salt.
- Step 4: Place the potatoes in the air fryer basket and cook for 35-45 minutes, flipping halfway through, until they are tender and easily pierced with a fork. Let cool for 10 minutes.
- Step 5: Cut the potatoes in half lengthwise and carefully scoop out the flesh, leaving about 1/8 to 1/4 inch of potato around the skin. Save the scooped potato for another use.
- Step 6: Brush the hollowed potato skins with olive oil and return them to the air fryer, skin side up. Cook at 400 degrees for 5 minutes. You may need to do this in batches depending on your air fryer size.
- Step 7: Flip the potato skins over and fill each hollow with shredded cheddar and crumbled bacon.
- Step 8: Cook for an additional 3 minutes at 400 degrees, or until the cheese has melted and is bubbly.
- Step 9: Serve warm topped with a dollop of sour cream or ranch and a sprinkle of chopped green onions.
Tips & Variations
- For extra crispy skins, brush with olive oil again before the final air frying step.
- Swap cheddar for mozzarella or pepper jack for a different flavor profile.
- Add diced jalapeños or a dash of smoked paprika for a spicy kick.
- Make these vegetarian by omitting bacon and adding sautéed mushrooms or spinach instead.
Storage
Store leftover potato skins in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350 degrees for 3-5 minutes to retain crispiness, or microwave briefly if short on time, though they may soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes?
Russet potatoes work best for crispy skins due to their starchy texture, but Yukon Golds can also be used for a creamier inside.
How do I prevent soggy potato skins?
Make sure to dry the potatoes well before cooking and brush the skins with oil before the final crisping step in the air fryer to keep them crispy.
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Air Fryer Potato Skins with Cheddar and Bacon Recipe
- Total Time: 55 minutes
- Yield: 8 potato skins (4 potatoes halved) 1x
Description
Crispy and flavorful Air Fryer Potato Skins loaded with melted cheddar, crispy bacon, and topped with sour cream and green onions. This easy-to-make appetizer uses an air fryer to achieve perfectly crispy skins with tender potato inside.
Ingredients
Potatoes
- 4 Russet potatoes
- 2 teaspoons olive oil (plus more for brushing)
- 1 teaspoon kosher salt
Toppings
- 4 slices bacon, cooked and crumbled
- ½ cup shredded cheddar cheese
- Sour cream or ranch, for serving
- Green onion, for garnish
Instructions
- Preheat the Air Fryer: Set your air fryer to 400°F and allow it to preheat while you prepare the potatoes.
- Prepare the Potatoes: Scrub the Russet potatoes thoroughly under running water, then pat them dry with a clean towel.
- Season the Potatoes: Coat each potato evenly with 2 teaspoons of olive oil, then sprinkle with kosher salt to enhance flavor.
- Air Fry Potatoes: Place the potatoes in the air fryer basket in a single layer. Cook at 400°F for 35 to 45 minutes, flipping them halfway through cooking to ensure even doneness. Check doneness by piercing with a fork—it should slide in easily. Allow the potatoes to cool for 10 minutes before handling.
- Scoop Out Potato Flesh: Slice each potato in half lengthwise. Using a spoon, carefully scoop out the interior, leaving about 1/8 to 1/4 inch of potato attached to the skin to maintain structure. Reserve the scooped potato for another use such as mashed potatoes.
- Rebrush and Crisp Skins: Brush the inside and edges of the hollowed potato skins with olive oil. Return them skin side up to the air fryer basket. Depending on air fryer size, do this in batches. Cook at 400°F for 5 minutes to crisp up the skins.
- Fill with Cheese and Bacon: Flip the potato skins so the hollowed side is facing up. Fill each with shredded cheddar cheese and crumbled bacon evenly distributed.
- Melt the Cheese: Return the filled potato skins to the air fryer and cook at 400°F for 3 minutes or until the cheese is melted and bubbly.
- Serve: Remove the potato skins from the air fryer. Top with a dollop of sour cream or drizzle with ranch dressing. Garnish with chopped green onions for a fresh finish. Serve immediately.
Notes
- Russet potatoes are preferred due to their starchy texture, which crisps up well in the air fryer.
- To speed up cooking, you can microwave potatoes for 5-7 minutes before air frying, but the recipe is designed for air frying from raw.
- Leftover potato flesh can be used to make mashed potatoes or added to soups.
- If you don’t have an air fryer, this recipe can be adapted to a conventional oven at 425°F, baking for about 45-60 minutes.
- For extra crispiness, brush potato skins again with olive oil halfway through the initial air frying step.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
Keywords: Air Fryer Potato Skins, Potato Skins Recipe, Crispy Potato Skins, Cheddar Bacon Potato Skins, Easy Air Fryer Appetizer
