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Air fryer potato skins are made with cooked potatoes so that you can make flavorful and crispy potato skins in air fryer in less than 15 minutes. Perfectly seasoned and topped with loads of cheese, these homemade potato skins are better than any you’ll find in the grocery store freezer section. Load them with your favorite toppings for the perfect appetizer, party snack or light meal.
Making homemade potato skins in air fryer is a breeze. Scoop out cooked russet potatoes, season and precook the crispy potato skins before topping them with cheese, tomatoes, green onions and a dollop of sour cream. Air fryer potato skins taste better and cost less than store-bought potato skins, and you can easily customize them with your favorite toppings.
If you love cheesy potatoes, try my Cheesy Air Fryer Tater Tots or Cheesy Potato Stacks.
Why You’ll Love Air Fried Potato Skins
- It’s affordable. Frozen potato skins can be expensive and don’t include many servings. Homemade potato skins are less costly, and you can easily double or triple the recipe.
- They are perfect for parties. Everyone loves potato skins, and they will be a real crowd-pleaser at your next party.
- They are so simple. Cook potatoes (you can even make them in advance), then crisp the skins in the air fryer and add your favorite toppings.
Potato Skins Ingredients
- Potatoes – Thicker skinned potatoes like russet potatoes are best.
- Seasonings – Combine chili powder, garlic powder, onion powder, salt and ground black pepper to season the potato skins.
- Olive Oil – Use any light, neutral-flavored oil. You can also use melted and cooled butter.
- Cheese – Use a combination of shredded cheeses such as Monterey, cheddar cheese, Colby Jack or your favorite blend of cheeses.
- Sour Cream – Garnish with a dollop of sour cream or plain unsweetened Greek yogurt.
- Garnish – Garnish with tomatoes, avocado, and freshly chopped chives.
How To Make Potato Skins in Air fryer
- Prepare the potatoes. Wash and poke the potatoes with a fork and add them to the boiling water. Cook the potatoes until the knife inserted goes smoothly. Drain the water and place the potatoes aside.
- Slice and scoop the potatoes. Once the potatoes have cooled down, slice potatoes to half horizontally. Scoop out the center flesh of the potatoes by leaving the sides of the skin.
- Season the potatoes. Sprinkle the seasonings on the potatoes; chili powder, garlic powder, onion powder, salt, and pepper. Massage the potatoes with olive oil.
- Air fry potato skins. Meanwhile, preheat the Air Fryer to 360 degrees F for 5 minutes. Place the potatoes in a single layer on the air frying basket. Air fry them for 6 minutes.
- Top with cheese. Take the air fryer basket out and fill the potato cavity with the mix of Monterey and Colby Jack cheese. Air fry again for 6 minutes at 360 degrees F until the cheese has melted.
- Garnish and serve. Once done, transfer the potato skin to a serving platter. Dollop each potato skin with sour cream and garnish with tomatoes, avocado, and chives. Serve it with ranch on the side to enjoy.
Tips To Make Loaded Potato Skins in the Air Fryer
- Cook the potatoes first and cool completely before continuing.
- Slice the potatoes lengthwise and scoop out the flesh.
- You can scoop out as much potato as you like, but I want to leave a little so the potato skins are more filling.
- Use the scooped-out potato to make mashed potatoes by mixing it with butter, cream and salt.
- Rub the potato skins with a bit of olive oil but don’t overdo it. A little goes a long way.
- Pre-crisp the skins before topping them with the cheese.
- Serve hot with your favorite toppings.
- Add the leftover potato to soups as a thickener.
Frequently Asked Questions
Potato skins, on their own, contain a fair amount of nutrients and are loaded with fiber. Though, they do contain carbs. Their nutritional quality is lowered when you top them with loads of cheese and other toppings. Potato skins should be enjoyed in moderation, but you can make the recipe a little healthier but using low-fat cheese and substituting plain Greek Yogurt for the sour cream.
The best part of this recipe is that it’s so customizable. Cheese is usually a given, but then you can get creative. Some of our favorite toppings include:
Bacon
Fried Onions
Salsa
Chili and Cheese
Broccoli and Cheese
Buffalo Chicken and Blue Cheese
Black beans
Guacamole
We love using the air fryer, but you can easily bake potato skins if you don’t have an air fryer or simply want to make a larger batch. Preheat the oven to 425 degrees F. Season and oil the potato skins and bake for 15 to 20 minutes until golden and crispy. Remove from the oven and top with cheese. Bake for another 6-7 minutes or until the cheese is melted. Garnish as desired.
Leftover potato skins can be stored in an airtight container in the fridge for up to 4 days. Reheat in a 350 degrees F air fryer for 3-4 minutes.
It is so easy to make crispy potato skins in advance and freeze them. Crisp the potato skins, top them with cheese, and cook as directed until the cheese is melted. Remove the potatoes from the air fryer and cool completely. Flash freeze on a baking tray before transferring them to a freezer bag. Freeze for up to 6 months. To reheat, place frozen potato skins in the air fryer and heat for 4-5 minutes at 370 degrees F or until they are warmed through and the cheese is melty.
Potato skins are a fun appetizer for a party and can be served alongside other finger foods such as Sticky Sesame Cauliflower Bites, Air Fryer Blooming Onion and Baked BBQ Chicken Bites. They also make a great appetizer for Air Fryer Garlic Chicken Wings, Homemade Burgers and Crispy Buffalo Chicken Wrap.
More Potato Recipes
- Quick Creamy Mashed Potatoes (Potato Puree)
- Easy Au Gratin Potatoes
- Crispy Air Fryer Roasted Potatoes
- How to Bake the Perfect Potato
- Crispy Everything Bagel Potato Chips
- The BEST Crispy Potato Wedges
I hope you enjoy all the recipes I share with you, including this delicious Air Fried Potato Skins recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Air Fryer Potato Skins
Ingredients
- 4 medium russet potatoes
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup Monterey cheddar cheese, shredded
- 1 cup Colby Jack cheese, shredded
- ½ cup sour cream
- ¼ cup tomatoes, diced petitely
- ¼ cup avocado, diced petitely
- 2 tablespoons chives, chopped
Instructions
- Wash and poke the potatoes with a fork and add them to the boiling water. Cook the potatoes until the knife inserted goes smoothly. Drain the water and place the potatoes aside.
- Once the potatoes have cooled down, slice potatoes to half horizontally. Scoop out the center flesh of the potatoes by leaving the sides of the potato’s skin.
- Spring the seasonings on the potatoes; chili powder, garlic powder, onion powder, salt, and pepper. Massage the potatoes with olive oil.
- Meanwhile, preheat the Air Fryer to 360 degrees F for 5 minutes. Place the potatoes in a single layer on the air frying basket. Air fry them for 6 minutes.
- Take the air fryer basket out and fill the potato cavity with the mix of Monterey and Colby Jack cheese. Air fry again for 6 minutes at 360 degrees F until the cheese has melted through.
- Once done, transfer the potato skin to a serving platter. Dollop each potato skin with sour cream and garnish with tomatoes, avocado, and chives. Serve it with ranch on the side to enjoy.
Notes
- Cook the potatoes first and cool completely before continuing.
- Slice the potatoes lengthwise and scoop out the flesh.
- You can scoop out as much potato as you like, but I want to leave a little so the potato skins are more filling.
- Use the scooped-out potato to make mashed potatoes by mixing it with butter, cream and salt.
- Rub the potato skins with a bit of olive oil but don’t overdo it. A little goes a long way.
- Pre-crisp the skins before topping them with the cheese.
- Serve hot with your favorite toppings.
- Add the leftover potato to soups as a thickener.
