Crispy Air Fryer Potato Skins Recipe

These crispy air fryer potato skins, topped with melty cheese, sour cream, and your favorite toppings, are crispy on the outside and fluffy on the inside. They’re the perfect party appetizer or side dish for your next party or gathering. And they’re so easy to make! Just top with your favorite cheese, sour cream, and green onions, and you’re good to go.

Potato skins with melted cheese, sour cream, and sliced green onions.

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We love potatoes; our mashed potatoes are legendary, Hasselback potatoes are so stylish, and our cheesy potato casserole is divine!

But we wanted a potato recipe we could make in our air fryer, a great recipe that was easy to throw together in the football season, so we developed this for you to enjoy!

Why You’ll Love Potato Skins in the Air Fryer

  • Healthier Indulgence: Enjoy the crispiness of potato skins without as much oil, thanks to the air fryer’s cooking method.
  • Time-Saving: Forget about preheating the oven; an air fryer can get your potato skins crispy in a fraction of the time.
  • Snack Perfection: The air fryer’s precise temperature control results in a perfectly cooked, scrumptiously crispy potato skin every time.
  • Customizable Toppings: Whether you’re a fan of classic cheddar cheese or your favorite toppings, potato skins are your canvas.
  • Crowd-Pleaser: It’s an easy appetizer recipe that can easily be scaled up to feed a crowd, making it ideal for parties, game day, or family gatherings.
  • Versatile Sides: Pair these crispy gems with a variety of dips and sauces for a versatile snack that’ll never get boring.

Perfectly crispy on the outside, soft, delicious, and oh so cheesy on the inside, this must be one of our favorite air fryer appetizer recipes!

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below to make crispy air fryer potato skins.

Ingredients needed potatoes, shredded cheese, sour cream, green onions, and olive oil.

How To Make Vegetarian Air Fryer Potato Skins With Step-By-Step Instructions

Making potato skins in the air fryer is easy if you follow our simple instructions.

A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.

Preheat your oven to 390°F/200°C.

Scrub your russet potatoes so that they are clean and dirt-free, then, using a fork, poke holes in four or five places around the potato skin.

Uncooked potatoes in an air fryer basket.
Coat the potatoes with olive oil, salt, and pepper, then prick with a fork and place in the air fryer.
Cooked potato skins in an air fryer basket.
Cook for 35 – 45 minutes, remove from the air fryer, and leave to cool.
Potatoes with the flesh scooped out from them.
Scoop out the potato flesh, leaving ¼ inch, and return to the air fryer.

Coat the potatoes with olive oil, kosher salt, and black pepper, place them in your air fryer basket, and air fry for 35 – 40 minutes.

Remove the baked potatoes from the air fryer basket and set aside until they are cool enough to handle.

Once cool, cut your cooked potatoes in half lengthwise and scoop out most of the baked potato flesh, leaving approximately ¼ inch of flesh in the potato skins.

Potato skins air fryer basket.
Cook, skin side up, for 8 minutes.
Cheese on top of the potato skins.
Add the shredded cheese and cook until it has melted.
Homemade potato skins made in the air fryer, one with a bite out of.
Add a dollop of sour cream and sliced green onions.

Now place the potato halves in the air fryer basket, skin side up, and cook for 10 minutes; flip them, and then cook for 8 minutes; they should be turning golden brown.

Add half of the shredded cheese evenly inside the potato skins and cook until the cheese melts, approximately two minutes; they all should have the perfect crispy skin now.

Remove the crispy potato skins from the air fryer, add the remaining cheese, a generous dollop of sour cream (you could substitute with ranch dressing), or optional sliced green onions, finely chopped chives, vegetarian bacon crumbles, or vegetarian bacon bits.

Serve immediately and enjoy your air fryer potato skins!

Great Present Ideas
Sizzle to Success: Must-Have Accessories for Your Air Fryer

From oil sprays to muffin cups and from pizza pans to racks, we've got them all, and they make fantastic Christmas presents, too!

Take a Look
Someone helping themselves to a freshly cooked potato skin.

We hope you enjoy making and eating our air fried potato skins and would love to hear how you got on with making them.

Please leave a comment below, and feel free to ask any questions.

Recipe Notes and Expert Tips

  • Oil Them Up: Lightly coat the potato skins with oil for that golden, crispy finish without deep frying.
  • Season Generously: Don’t skimp on the salt, pepper, and any other spices you’re using. Season both the inside and outside of the skins for maximum flavor.
  • Scoop Carefully: Using a spoon is a great way to scoop out the potato flesh, leaving a small layer behind for structure. You don’t want them too thin, or they’ll become too crispy and fragile. Use the inside bit of the potato for mashed potato.
  • Single Layer Only: Arrange the potato skins in a single layer in the air fryer basket. Overlapping can result in uneven cooking.
  • Preheat the Air Fryer: This ensures that the skins start cooking immediately, aiding in that crisp texture you’re aiming for.
  • Shake the Basket: Halfway through the cooking process, give the air fryer basket a good shake to ensure even cooking and browning.
  • Load Them Up: Whether it’s cheese, bacon bits, or chives, add your toppings in the last few minutes of air frying to avoid burning them.
  • Don’t Overcook: Keep an eye on your potato skins, as air fryers can vary in cooking speed. You want them crispy but not burnt.
  • Test and Adjust: After your first batch, taste and adjust the seasoning or cooking time as needed. Every air fryer is a bit different, so some fine-tuning might be required.
  • Storage: Store in an airtight container, keep refrigerated for up to 3 days, and freeze for up to 3 months.

How Do You Cook Frozen Potato Skins in the Air Fryer?

Cooking frozen potato skins in the air fryer is easy. Simply add between 7 – 9 minutes to the cooking time.

How To Store Leftover Air Fryer Potato Skins

Store any leftover potato skins in an airtight container in the fridge for up to three days.

You can also freeze potato skins for up to three months.

Cooked air fryer potato skins on parchment paper.

How Do You Reheat Potato Skins in an Air Fryer?

It’s easy to reheat in the air fryer; place them in the air fryer basket and heat for 2 to 3 minutes at 390°F/200°C.

More Air Fryer Recipes for You To Try at Home

Why not try these easy recipes if you enjoy our air-fried potato skins?

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Crispy Air Fryer Potato Skins Recipe

Looking for a delicious and easy way to make potato skins? Look no further than this air fryer recipe! You can make crispy, cheesy potato skins that are sure to be a hit with the entire family!
Prep Time5 minutes
Cook Time1 hour 2 minutes
Total Time1 hour 7 minutes
Servings4
Calories146
Course: Appetizer, Side Dish
Cuisine: American

Utensils

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

  • Cooking the Potatoes: Scrub your russet potatoes so that they are clean and dirt-free, then, using a fork, poke holes in four or five places around the potato skin. Coat the potatoes with olive oil, kosher salt, and pepper, place them in your air fryer basket, and air fry until they are cooked. 
  • Oil Them Up: Lightly coat the potato skins with oil for that golden, crispy finish without deep frying.
  • Season Generously: Don’t skimp on the salt, pepper, and any other spices you’re using. Season both the inside and outside of the skins for maximum flavor.
  • Scoop Carefully: Using a spoon is a great way to scoop out the potato flesh, leaving a small layer behind for structure. You don’t want them too thin, or they’ll become too crispy and fragile. Use the inside bit of the potato for mashed potato.
  • Single Layer Only: Arrange the potato skins in a single layer in the air fryer basket. Overlapping can result in uneven cooking.
  • Preheat the Air Fryer: This ensures that the skins start cooking immediately, aiding in that crisp texture you’re aiming for.
  • Shake the Basket: Halfway through the cooking process, give the air fryer basket a good shake to ensure even cooking and browning.
  • Load Them Up: Whether it’s cheese, bacon bits, or chives, add your toppings in the last few minutes of air frying to avoid burning them.
  • Don’t Overcook: Keep an eye on your potato skins, as air fryers can vary in cooking speed. You want them crispy but not burnt.
  • Test and Adjust: After your first batch, taste and adjust the seasoning or cooking time as needed. Every air fryer is a bit different, so some fine-tuning might be required.
  • Storage: Store in an airtight container, keep refrigerated for up to 3 days, and freeze for up to 3 months.

Nutrition

Calories: 146kcal | Carbohydrates: 2g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 101mg | Potassium: 47mg | Sugar: 1g | Vitamin A: 321IU | Vitamin C: 0.3mg | Calcium: 129mg | Iron: 0.1mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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Recipe Rating




18 Comments

  1. 5 stars
    I love to add rosemary, but I have never tried it in the air fryer. Something new to learn every time I am on your site.

  2. 5 stars
    I was floored by how easy it was to make these in the air fryer. So much faster and crispier than baked ones!

  3. 5 stars
    We made these for a party and everyone loved them. We are new to air frying and your recipes are all great!

  4. 5 stars
    It’s been way too hot to turn on the oven lately, so I was excited to come across these potato skins. They came out just perfect! Even better than the ones I get at our local restaurant. All the tips were super helpful. Thanks so much!

  5. 5 stars
    Oh my goodness, I brought these to our Sunday Football tailgate and they were the first appetizer gone!! The cheesy, sour cream topping was perfection on a golden potato skin. Everyone asked me for the recipe after. A winner!

  6. 5 stars
    Made these for a big group get together to watch football and they were a complete hit! Made the sports tolerable for me too! 😉 Those crispy edges are to die for!

  7. 5 stars
    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.