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Air Fryer Potato Skins

Loaded potato skins on a serving tray with sour cream being poured on top.

How did we come to love potato skins in the air fryer?

Cheese, bacon, sour cream and salty crispy goodness, there is a lot to love about potato skins. Though it is debated where this classic “bar food” staple originally came from we have been loving them since the 1970s. Whether they originated in Chicago at R.J. Grunts restaurant or if TGIFridays started this trend, it truly doesn’t matter, they have become one of the most beloved appetizers around!

Making potato skins in the air fryer is just as good, if not better than getting them at a restaurant. These are perfect to make for game day or for a get together and you could definitely customize the toppings if you wanted. My daughter and I made them on a school night for dinner and it was a super fun cooking activity for us to do together!

Loaded potato skins on plates, one has a bite taken out of it.

Here’s what you’ll need to make them

A sheet pan with uncooked potatoes coated in olive oil and salt and pepper. Bowls of shredded cheese, bacon bits and green onions in the background.

How to make air fryer potato skins

Clean the skins of your potatoes and cut them in half horizontally. I used a larger serving spoon to scoop out the inner portion of the potatoes, scraping to even them out. After prepping the potatoes, I soaked my potato skins in water for about 30 minutes to help break down the starches, this makes them get crispier and cook faster.

After the 30 minutes I removed the potato skins and dried the surfaces. You are going to want to coat the potatoes on both sides with a thin layer of olive oil. Give an even coating of salt, pepper, and garlic powder to all of the potatoes.

Place coated potatoes into the air fryer basket and cook for about 5 minutes. I actually left the potatoes in the basket and filled them with the shredded cheese, bacon bits and green onions. You could save the green onions for garnish if you prefer them to have a little more bite to them.

Cook for another 2-3 minutes and remove from air fryer. Sprinkle with green onions and top with sour cream. Serve immediately.

Loaded potato skins on a serving tray with sour cream on top.

FAQs and tips on making air fryer potato skins

Are the skins of potatoes good for you?

Yes! The skins of potatoes are loaded with nutrients and fiber. They grow in the dirt so don’t forget the clean the potato skins thoroughly.

How do you clean potato skins?

When the potato is whole, I like to use a bristle scrub brush (like one you could clean dishes with). I run them under warm water and scrub the skins. In the past, when I haven’t had a scrubby brush I used a tiny bit of dish soap and actually washed them. if you do this you really want to make sure you wash all the soap off.

Should you soak potato skins in salt water before cooking?

Yes, if you have the time you for sure should. This allows the for some of the starches to be broken down and the salt helps draw some moisture out – both of these make getting crispy potato skins more likely!

More great game day appetizer ideas

A hand holding a metal serving tray with a single loaded potato skin on it.
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Air Fryer Potato Skins

Cheese, bacon, sour cream and crispy potato goodness, making potato skins in the air fryer is way better than getting them at a restaurant.

Ingredients

Scale
  • 4 medium russet potatoes

  • 1 tbsp olive oil

  • ½ tsp garlic powder

  • ½ tsp salt

  • ¼ tsp black pepper

  • 1 ½ cups shredded cheese

  • ¼ cup real bacon bits

  • ½ cup sour cream

  • ¼ cup chopped green onions

Instructions

  1. Clean potatoes and cut them in half so they are long and flat

  2. Using a spoon, scoop out potato insides until you have about ⅛ to ¼ inch thick

  3. Soak in salt water for about 30 minutes (optional)

  4. Dry potatoes and coat evenly with olive oil.

  5. Sprinkle all surfaces of the potatoes with garlic powder, salt and pepper.

  6. Air fry at 385˚F for 5 minutes.

  7. Remove basket and sprinkle cheese, bacon, and green onions into potatoes. (Being careful not to burn yourself on the hot basket)

  8. Cook for an additional 3 minutes.

  9. Remove potatoes and top with sour cream.

  10. Serve immediately. 

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