Air Fryer Loaded Potato Skins
Potato skins are a pub classic, and the air fryer handles every stage: it bakes the potatoes, crisps the hollowed-out shells and melts the cheese on top. Floury potatoes such as russets give the crispiest skins. Save the scooped-out potato for mashed potatoes or potato cakes later in the week.
Published
- Prep Time
- 15 mins
- Cook Time
- 1 hr
- Cool
- 10 mins
- Total Time
- 1 hr 25 mins
- Servings
- 12 potato skins
How do you make Air Fryer Loaded Potato Skins?
Air fry 6 oiled russet potatoes at 200°C (400°F) for 35-40 minutes until tender, cool for 10 minutes, then halve and scoop out the flesh, leaving a 6 mm (1/4 inch) shell. Brush with seasoned oil and air fry for 4 minutes per side. Fill with cheddar and bacon, air fry for 3-4 minutes more until melted, and top with sour cream and green onion.
- Total time
- 1 hr 25 mins
- Calories
- 290 per serving
- Protein
- 11 g
- Yield
- 12 potato skins
- Difficulty
- Easy
- Method
- Air frying
Ingredients
Potato skins
Filling
Toppings
Equipment
Air fryer · Skillet · Spoon · Pastry brush · Cutting board
Quick Directions
Air fry the potatoes
Prick each potato a few times with a fork, rub with 1 tbsp of the oil and sprinkle with 1/4 tsp of the salt.
Cook the bacon
While the potatoes cook, fry the chopped bacon in a skillet over medium heat for 6-8 minutes until crisp.
Scoop the skins
Let the potatoes cool for 10 minutes so you can handle them.
Crisp the skins
Mix the remaining 1 tbsp oil and 1/2 tsp salt with the garlic powder, smoked paprika and pepper, and brush it over both sides of the skins.
Load and melt
Fill the skins with the cheddar and bacon.
Step-by-Step Instructions
Follow these detailed steps to make the perfect air fryer loaded potato skins.
Air fry the potatoes
Prick each potato a few times with a fork, rub with 1 tbsp of the oil and sprinkle with 1/4 tsp of the salt. Air fry at 200°C (400°F) for 35-40 minutes, turning once, until a knife slides easily into the centre.
Cook the bacon
While the potatoes cook, fry the chopped bacon in a skillet over medium heat for 6-8 minutes until crisp. Drain on paper towel.
Scoop the skins
Let the potatoes cool for 10 minutes so you can handle them. Halve them lengthwise and scoop out the flesh with a spoon, leaving a shell about 6 mm (1/4 inch) thick.
Crisp the skins
Mix the remaining 1 tbsp oil and 1/2 tsp salt with the garlic powder, smoked paprika and pepper, and brush it over both sides of the skins. Air fry skin side up for 4 minutes, then flip and air fry cut side up for 4 minutes more, working in batches if needed.
Load and melt
Fill the skins with the cheddar and bacon. Air fry for 3-4 minutes, until the cheese is melted and bubbling. Top with sour cream and green onion and serve hot.
Recipe Tips
- Russets and other floury baking potatoes give the crispiest skins. Waxy potatoes stay soft.
- Leave about 6 mm (1/4 inch) of potato in each shell. Thinner skins tear, and thicker ones stay soft in the middle.
- Bake the potatoes and scoop the skins up to a day ahead, then crisp and fill them just before serving.
- Refrigerate the scooped-out potato within 2 hours and use it within 3 days in mash, soup or potato cakes.
Variations
- Vegetarian: skip the bacon and add sliced pickled jalapeños or black beans with the cheese.
- Buffalo chicken: fill with shredded cooked chicken tossed in hot sauce, top with cheddar and finish with ranch dressing.
- Oven method: bake the potatoes at 200°C (400°F) for 50-60 minutes. Crisp the brushed skins on a baking sheet at 220°C (425°F) for 8-10 minutes per side, then fill and bake for 5 minutes more.
Nutrition (per serving)
| Calories | 290 |
|---|---|
| Protein | 11 g |
| Carbs | 16 g |
| Fat | 20 g |
| Saturated fat | 9 g |
| Fibre | 2 g |
| Sugar | 1 g |
| Sodium | 650 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftovers within 2 hours in an airtight container for up to 3 days. Keep the sour cream and green onion separate if you can.
- Reheat
- Reheat in the air fryer at 180°C (350°F) for 4-5 minutes until hot through and crisp.
Air Fryer Loaded Potato Skins FAQs
How long do you cook potatoes in the air fryer for potato skins?
Medium russet potatoes take 35-40 minutes at 200°C (400°F), turned once. They are ready when a knife slides into the centre with no resistance.
What potatoes are best for potato skins?
Russets and other floury baking potatoes have thick skins and a dry interior, so the shells crisp well. Waxy potatoes, such as red or new potatoes, stay soft.
Can I make potato skins ahead of time?
Yes. Air fry and scoop the potatoes up to 1 day ahead and refrigerate the empty skins. Before serving, brush them with the seasoned oil, crisp, fill and melt the cheese; they need a minute or two longer from cold.
Are loaded potato skins gluten-free?
Yes, as written. Potatoes, cheese, sour cream and plain bacon are naturally gluten-free, but some bacon and spice blends are not, so check the labels.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
