Crispy Homemade Air Fryer Potato Skins
These crispy homemade air fryer potato skins are incredibly easy to make from scratch right in your own kitchen. Starting with cooked russet potatoes, this straightforward method shows you how to properly scoop and roast the skins until golden before loading them with melted cheese and bacon pieces. A full video walkthrough follows below so you can see exactly how to handle the potatoes without breaking them.
Why You’ll Love This Recipe
- Simple ingredients you likely already have on hand.
- Great way to use up leftover cooked potatoes.
- Gets extra crispy skin with just a light spray or brush of oil.
- Fully customizable depending on how much cheese and bacon you prefer.
Ingredients
- 3 medium-sized cooked potatoes (Russets recommended)
- 1/2 cup grated cheese
- About 4 tbsp bacon pieces
- 1/3 tsp salt
- 1/3 tsp black pepper
- About 2 tsp oil or oil spray (optional, for the skin)
- About 2 tbsp sour cream (for garnish)
- 1 tsp chopped green onions or chives (for garnish)
Instructions
- Let the cooked potatoes cool, then cut them in half lengthwise.
- Use a spoon to scoop out some of the flesh from the center of each potato, leaving some potato flesh attached to the skin. Remove any bad spots.
- Spray the potato skins all over with a bit of oil, or brush them with oil using a marinating brush.
- Season the potatoes inside, outside, or both with the salt and pepper.
- Preheat the air fryer to 380°F.
- When the air fryer is hot, place the potato skins in the basket in one even layer.
- Air fry at 380°F for about 10 minutes, or until they are golden and crispy.
- Sprinkle the grated cheese and bacon bits evenly over each potato half.
- Air fry for another 5 minutes, or until the cheese is melted and bubbly.
- Carefully remove the potato skins and place them on a serving plate. Allow them to cool for a minute or two.
- Garnish with sour cream and green onions or chives before serving.
Tips for the Best Results
Pre-cooking the potatoes: The video demonstrates this with boiled potatoes, but you can also cook your potatoes beforehand in the oven, in the microwave, or in the air fryer.
Scoop gently: Try to be gentle when scooping out the centers. The skins can break sometimes, but don’t stress too much if they do—they will still taste amazing.
Don’t skip the oil: While the oil is technically optional, brushing or spraying the outside is highly recommended to make the skin extra crispy.
Timing varies: Keep in mind that cooking time can vary, and the size of your potatoes will dictate exactly how much topping you can fit. You can adjust the amount of cheese and bacon to your liking.
