Air Fryer Loaded Potato Skins
Crispy potato skin shells are loaded with sharp cheddar cheese, crumbled bacon, and tangy sour cream for the ultimate crowd pleasing appetizer made fast in the air fryer. These loaded potato skins come out perfectly crispy on the outside with a creamy melty filling every single time.
Crispy potato skins loaded with cheddar cheese and bacon made quickly and easily in the air fryer.
Nutrition per serving
Ingredients
Main
Filling
Topping
Prep
Instructions
Cook the Potatoes
Prick each potato several times with a fork and rub with olive oil and a generous pinch of salt. Place them in the air fryer and cook at 400 degrees F for 35 to 40 minutes until completely tender when pierced with a knife. Allow to cool for 10 minutes before handling.
Scoop and Prepare the Skins
Slice each cooked potato in half lengthwise. Use a spoon to carefully scoop out most of the fluffy interior, leaving about a quarter inch of potato flesh attached to the skin. Brush the inside of each skin with a little extra olive oil and season with salt and pepper.
Crisp the Skins
Place the scooped potato skins cut side up in the air fryer basket. Air fry at 400 degrees F for 8 minutes until the edges are golden and crispy. This double cooking method creates perfectly crunchy skins that hold up to all the toppings.
Add Toppings and Finish
Fill each crispy potato skin with shredded cheddar cheese and top with crumbled bacon pieces. Return to the air fryer and cook for an additional 3 to 4 minutes until the cheese is fully melted and bubbling. Top with sour cream and sliced green onions before serving.
Substitutions
Common mistakes
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