# 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.

Source: https://savourrecipes.com/recipe/air-fryer-loaded-potato-skins
Author: Daniel Okafor | Published: Oct 10, 2026
Categories: Air Fryer Recipes, American Recipes
Collections: Super Bowl Recipes
Tags: Gluten Free

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.

## Key facts

- Prep time: 15 mins
- Cook time: 1 hr
- Cool: 10 mins
- Total time: 1 hr 25 mins
- Yield: 12 potato skins
- Difficulty: Easy
- Cuisine: American
- Method: Air frying
- Calories: 290 per serving

## Ingredients

### Potato skins

- 6 medium russet potatoes, about 200 g each, scrubbed and dried
- 2 tbsp olive oil, divided
- 3/4 tsp salt, divided
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
### Filling

- 6 slices bacon, chopped; check it is gluten-free
- 150 g cheddar, shredded, about 1 1/2 cups
### Toppings

- 120 ml sour cream, 1/2 cup
- 3 green onions, thinly sliced

## Equipment

- Air fryer
- Skillet
- Spoon
- Pastry brush
- Cutting board

## Instructions

1. **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.
2. **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.
3. **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.
4. **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.
5. **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.

## 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.

## Storage

- 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.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 290 | 11 g | 16 g | 20 g |

## Frequently asked questions

### 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.