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A plate of cheesy air fryer potato skins.

Air Fryer Potato Skins

1 from 1 vote
Created by Mariam Ezzeddine
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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4 servings
servings

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. 
 

Nutrition

Calories: 556kcal | Carbohydrates: 44g | Protein: 20g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 77mg | Sodium: 705mg | Potassium: 1087mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1099IU | Vitamin C: 16mg | Calcium: 491mg | Iron: 2mg
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