Air Fryer Potato Skins
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I can never resist sneaking a few Air Fryer Potato Skins straight from the basket before dinner. The edges get perfectly golden and crunchy while keeping the cheese gooey and warm inside. They’re so much easier than oven-baked versions, you’ll wonder why you didn’t try air frying them sooner.
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I make them for Super Bowl parties, game day gatherings, movie nights, and holiday appetizer spreads because they’re always the first thing to disappear. They’re way healthier than deep-fried versions without sacrificing any crunch. They reheat beautifully in the air fryer, and leftovers keep in the fridge for up to 3 days or in the freezer for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Potato Skins with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make potato skins that are cheesy, super crispy, and ready in under 30 minutes using your air fryer.
Preheat the Air Fryer
Preheat your air fryer to 390°F/200°C so it’s ready when you finish prepping the potatoes.
Prepare the Potato Skins
To prepare potatoes, you need to wash and precook them. Use the oven, microwave, or boil them in a large pot of salted water until they’re fork-tender. You won’t be peeling potatoes here; instead, it’s kind of the other way around, since this recipe’s all about those skins.
Russet potatoes work best here because of their thick skin, but if you prefer a thinner potato skin, you could try other variations like Yukon Gold or red potatoes.
Once cooked, place potatoes on a wooden chopping board and cut them in half lengthwise using a sharp chef’s knife. Then, scoop out most of the flesh with a sturdy metal spoon, leaving about ¼ inch of potato flesh in the skins.
We don’t want to waste food, so set aside those removed flesh in a prep bowl and turn them into mashed potatoes if you want or save them for later recipes.
Season and Air Fry the Skins
Brush the skins lightly with olive oil. You can also use avocado oil or coconut oil if that’s what you have on hand. Sprinkle salt and ground black pepper on both sides.
Arrange the potato skins directly in the air fryer basket or in a silicone air fryer liner skin side up and cook for 10 minutes. Flip them over with silicone-tipped tongs and cook for 8 minutes until the edges get crispy and golden.
Sprinkle half of the shredded cheddar cheese evenly inside each potato skin and cook for approximately 2 minutes until the cheese melts completely.
Add Toppings and Serve
Remove the potato skins from the air fryer and immediately top with the remaining cheese, a generous dollop of sour cream, sliced green onions, finely chopped chives, or vegetarian bacon crumbles or bits if you’re using them. Garnish with smoked paprika if desired.
Serve these tasty air fryer potato skins right away while the shells are still crisp and the cheese is gooey. Enjoy!
If you’re bringing these to a potluck, game day party, or tailgating event, transport them in a single layer or stack them carefully in an airtight food storage container with parchment paper between layers so they don’t stick together.
Ingredients
- 4 russet potatoes cooked
- 1 tablespoon olive oil
- Salt and pepper to taste
- ½ cup cheddar cheese divided in half and grated
- ½ cup sour cream
- Green onions optional
- Chives chopped, optional
Instructions
- Preheat your air fryer to 390°F/200°C.
- Cut your cooked russet potatoes (see notes for cooking instructions) in half lengthwise and scoop out most of the flesh, leaving about ¼ inch of flesh in the skins.4 russet potatoes, 1 tablespoon olive oil, Salt and pepper
- Now place the potato skins in the air fryer basket, skin side up, and cook for 10 minutes, flip them and then cook for 8 minutes. Add half of the shredded cheese evenly inside the potato skins and cook until the cheese melts approximately two minutes.½ cup cheddar cheese
- Remove the potato skins from the air fryer, add the remaining cheese, and a generous dollop of sour cream, or optional sliced green onions, finely chopped chives, vegetarian bacon crumbles, or vegetarian bacon bits. Serve immediately and enjoy your air fryer potato skins!½ cup sour cream, Green onions, Chives
Notes
Nutrition
How to Store Leftovers
Let leftover potato skins cool completely, then transfer them to an airtight container and refrigerate for up to 3 days. When you’re ready to eat them again, reheat in the air fryer at 375°F for about 5 minutes until the shells get crispy and the cheese melts.
You can also refrigerate or freeze them after the first air frying without the cheese, then add cheese fresh when you reheat them in the air fryer.
For longer storage, flash-freeze them on a freezer-safe baking sheet until solid, then transfer to a freezer container or freezer bag with the air pressed out. They’ll keep for up to 3 months. Thaw in the fridge overnight before reheating.
What to Serve With Air Fryer Potato Skins
These work perfectly as a party appetizer or game day snack. If you want to make them more of a meal, serve them with a big salad, vegetarian chili, or tomato soup on the side. I love pairing them with a fresh garden salad with ranch dressing or roasted veggies like broccoli and Brussels sprouts.
They’re also great alongside other vegetarian appetizers like mozzarella sticks, spinach artichoke dip, or stuffed mushrooms. For game day spreads, serve them with buffalo cauliflower bites, cheese quesadillas, bean dip, or nachos so everyone has plenty of options.
More Easy Recipes for You to Try at Home
If you loved these, I’ve got more easy air fryer appetizers for you.
I am a potato skin connoisseur, and these are the best I’ve ever had. The crispiness is perfect—not too crunchy, but not too soft or soggy either. The cheese is melted just right and the sour cream is creamy without being greasy. The potatoes themselves are perfectly baked, so they’re soft on the inside but still have some bite and don’t fall apart when you bite into them.
I’m so pleased you like them, you can’t beat that melty cheese eh?