These Crispy Air Fryer Stuffed Potato Skins are the perfect combination of crunchy potato shells, fluffy potato centers, melted cheddar cheese, crispy bacon, and fresh green onions. They make a delicious appetizer for game day, a tasty afternoon snack, or an easy side dish for family dinners.
The air fryer gives the potato skins a wonderfully crispy texture without requiring deep frying. Each bite is packed with savory flavor, and a dollop of sour cream adds a cool, creamy finish. Best of all, this recipe uses simple ingredients and is easy to customize with your favorite toppings.
Ingredients
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 1/4 cup sliced green onions
- 1/3 cup sour cream, for serving
Directions
1. Prepare the potatoes.
Wash and scrub the potatoes thoroughly, then pat them dry. Pierce each potato several times with a fork to allow steam to escape during cooking.
2. Cook in the air fryer.
Preheat the air fryer to 400°F (200°C). Place the whole potatoes in the basket and cook for 35–45 minutes, turning halfway through, until they are tender when pierced with a fork. Cooking time may vary depending on potato size and air fryer model.
3. Cool and slice.
Allow the potatoes to cool until they are comfortable to handle. Cut each potato in half lengthwise. Carefully scoop out most of the flesh, leaving a thin layer of potato inside the skin so the shells hold their shape. Save the scooped potato for mashed potatoes or another recipe.
4. Season the potato skins.
Brush both sides of the potato skins with olive oil. Sprinkle with salt, black pepper, and garlic powder.
5. Air fry until crispy.
Arrange the potato skins in a single layer, skin-side up, and air fry at 400°F (200°C) for 5 minutes. Flip them over and cook for another 3–5 minutes, until the edges become golden and crisp.
6. Add the toppings.
Turn the potato skins cut-side up. Fill each one with shredded cheddar cheese and crumbled bacon. Return them to the air fryer for 2–4 minutes, or until the cheese is melted and bubbly.
7. Garnish and serve.
Carefully remove the potato skins and sprinkle with sliced green onions. Serve immediately with sour cream on the side for a creamy, delicious finish.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 4
- Calories: Approximately 320–380 per serving, depending on toppings and portion size
Chef’s Tip
For extra-crispy potato skins, make sure the potato shells are dry before brushing them with oil. Avoid overcrowding the air fryer basket so hot air can circulate evenly. You can also customize the filling with Monterey Jack cheese, diced jalapeños, cooked chicken, or a sprinkle of smoked paprika. For the best texture, add sour cream only after cooking and serve the potato skins while they are still hot and crispy.