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–+ servings
Air Fryer Loaded Potato Skins

Crispy Air Fryer Loaded Potato Skins for Ultimate Snack Bliss

These Air Fryer Loaded Potato Skins provide a crispy, flavorful snack experience perfect for gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potato Skins
  • 4-6 pieces Russet Potatoes Substitute with Yukon Gold for creamier interiors
  • 2 tablespoons Olive Oil Essential for achieving that golden crunch
  • to taste Salt and Pepper Adjust to taste for that perfect savory bite
For the Toppings
  • 1 cup Shredded Cheddar Cheese Swap in smoked gouda or mozzarella for a twist
  • 1 cup Cooked Bacon Omit for vegetarian option

Equipment

  • Air fryer
  • Oven
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Scrub the potatoes and pierce them with a fork. Bake for 45-60 minutes until fork-tender.
  2. Once cooled, halve each potato lengthwise and scoop out the flesh, leaving about a quarter inch of potato in the skin.
  3. Mix olive oil with salt and pepper. Brush the insides of each potato skin with the oil mixture.
  4. Preheat your air fryer to 375°F (190°C). Place the potato skins in the air fryer basket. Air fry for 8-10 minutes until crispy.
  5. Remove the crispy skins and layer shredded cheese at the bottom, followed by the bacon bits.
  6. Return the topped potato skins to the air fryer and cook for an additional 2-4 minutes until the cheese is melted.
  7. Carefully serve and let them cool for a minute before enjoying with your favorite dipping sauce.

Nutrition

Serving: 1pieceCalories: 220kcalCarbohydrates: 30gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 250mgPotassium: 580mgFiber: 3gSugar: 1gVitamin A: 200IUVitamin C: 12mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze unbaked skins for up to 2 months.

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