If you have an air fryer and a bag of potatoes, you are already halfway to making some really good loaded potato skins at home.
I have made these so many times now, and they always turn out great. Crispy skins, melty cheese, crunchy bacon – it hits all the right notes.
What I love about this recipe is how hands-off most of the cooking is. The air fryer does the heavy lifting while you just prep the toppings.
The whole thing comes together in under an hour, and most of that time is just the potatoes cooking on their own. The actual hands-on work takes just a few minutes.
They are perfect for parties, movie nights, or anytime you want a simple but delicious treat. Here is how to make them.
Why You’ll Love This Recipe
Incredibly Crispy Skins – The air fryer gets those potato skins so crispy and golden that they rival any restaurant version.
Melty Cheese Perfection – The cheddar gets bubbly and perfectly melted in the air fryer without ever burning.
Super Easy to Make – You only need a handful of ingredients and your air fryer does all the heavy lifting for you.
Crowd-Pleasing Appetizer – These loaded potato skins disappear fast at parties because nobody can resist them.
Ingredients
- 6 Medium Russet Potatoes
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1.5 cups Shredded Cheddar Cheese
- 8 Bacon Slices, cooked and crumbled
- 1/2 cup Sour Cream
- 3 Green Onions, sliced
How To Make
Step 1
Scrub potatoes clean, poke several times with a fork, and air fry at 400°F for 35-40 minutes until tender. Let cool for 10 minutes.
Step 2
Cut potatoes in half lengthwise and scoop out most of the flesh, leaving about 1/4 inch of potato on the skin. Brush insides and outsides with olive oil and season with salt and pepper.
Step 3
Place potato skins cut-side up in air fryer basket and air fry at 400°F for 5 minutes until edges start crisping.
Step 4
Fill each potato skin with shredded cheddar cheese and crumbled bacon.
Step 5
Air fry at 350°F for 3-4 minutes until cheese is melted and bubbly. Top with sour cream and green onions before serving.
Tips
Save the Potato Flesh
When you scoop out the insides, don’t throw that potato away. You can mash it up with some butter and milk for a quick side dish, or save it in the fridge to make potato soup or hash browns the next day.
Use a spoon to scoop gently so you don’t tear through the skin. A regular dinner spoon works better than a big one because you have more control over how much you’re removing.
Don’t Skip Oiling the Outside
It’s easy to just oil the inside of the skins and forget about the outside. But brushing olive oil on both sides is what makes the skin get really crispy in the air fryer instead of staying soft and chewy.
Make sure you get oil all over the bottom and sides too. The parts that don’t get oil will stay pale and won’t have that satisfying crunch when you bite into them.
Cook the Skins in a Single Layer
Don’t stack or overlap the potato skins in the air fryer basket. They need space around them so the hot air can circulate and crisp them up evenly.
You’ll probably need to do this in two batches depending on the size of your air fryer. It takes a few extra minutes, but the difference in crispiness is worth it.
Related Recipes
- Air Fryer Loaded Baked Potatoes
- Air Fryer Loaded Hasselback Potatoes
- Air Fryer Cheesy Bacon Potato Croquettes
- Air Fryer Bacon Wrapped Jalapeño Poppers
- Air Fryer Potato Peels
Frequently Asked Questions
What should I do with all the scooped-out potato flesh?
Don’t toss it – you can save it for mashed potatoes, potato soup, or even shepherd’s pie. Just store it in an airtight container in the fridge for up to 3 days.
You can also mix it with a little butter, salt, and sour cream for a quick side dish to serve alongside the potato skins.
Air Fryer Loaded Potato Skins
- 6 Medium Russet Potatoes
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1.5 cups Shredded Cheddar Cheese
- 8 Bacon Slices, cooked and crumbled
- 1/2 cup Sour Cream
- 3 Green Onions, sliced
- Scrub potatoes clean, poke several times with a fork, and air fry at 400°F for 35-40 minutes until tender. Let cool for 10 minutes.
- Cut potatoes in half lengthwise and scoop out most of the flesh, leaving about 1/4 inch of potato on the skin. Brush insides and outsides with olive oil and season with salt and pepper.
- Place potato skins cut-side up in air fryer basket and air fry at 400°F for 5 minutes until edges start crisping.
- Fill each potato skin with shredded cheddar cheese and crumbled bacon.
- Air fry at 350°F for 3-4 minutes until cheese is melted and bubbly. Top with sour cream and green onions before serving.