Crispy Air Fryer Potato Skins with Cheddar and Bacon
A quick and easy side dish featuring crispy air-fried potato skins loaded with melted cheddar cheese and savory bacon bits. Perfectly crispy on the outside and tender inside, topped with fresh green onions and a dollop of sour cream.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Seasoning
- Toppings
- Garnish
Let’s make it
Preparation
Scrub the potatoes clean and dry thoroughly. Pierce each potato several times with a fork.
Preparation
Preheat the air fryer to 400°F (200°C) for about 5 minutes while preparing the potatoes.
Preparation
Brush each potato lightly with olive oil and sprinkle salt and black pepper evenly over them.
Cooking
Place the potatoes in the air fryer basket and cook at 400°F (200°C) for 15 minutes.
Cooking
Carefully remove the potatoes from the air fryer and let them cool until they can be handled safely, about 5 minutes.
Preparation
Cut each potato in half lengthwise. Scoop out the flesh carefully, leaving about 1/4 inch of potato on the skin to maintain structure. Set the scooped flesh aside for another use.
Preparation
Brush the inside of each potato skin with a little olive oil and season with salt and pepper.
Cooking
Return the potato skins to the air fryer basket, skin side down, and cook at 400°F (200°C) for 5 minutes to crisp the skins.
Toppings
Flip the skins over and evenly divide the shredded cheddar cheese among them. Then sprinkle the crumbled crispy bacon on top.
Cooking
Air fry the loaded skins at 400°F (200°C) for an additional 3-5 minutes until the cheese melts and bubbles.
Serving
Remove the potato skins from the air fryer. Garnish with sliced green onions and serve with sour cream on the side.
Tips & notes
To ensure crispier skins, avoid scooping out too much flesh; leaving a thin layer helps maintain structure and crispness. Pre-cook potatoes evenly sized for uniform cooking. Use sharp cheddar for best flavor and melting.
Saving it for later
Store leftover potato skins covered in the refrigerator for up to 3 days. To keep skins crispy, reheat in the air fryer rather than the microwave.
Reheating
Reheat potato skins in the air fryer at 375°F (190°C) for about 5-7 minutes or until hot and crisp. Avoid microwaving to prevent sogginess.
