I’m a SUCKER for potato skins – I mean – what’s not to love? I’ve never made them at home – until now! These air fryer potato skins are so much quicker and man on man – I can tell you – I ate the whole plateful. Oye! Cheese, bacon, sour cream – I’m hungry again already!
I really like sports bar food and normally that’s the treat for me is to get these delicious appetizers when I go out with friends. With quarantine keeping me home, I had to figure out how to make them at home. This one was fun and simple…and most importantly cheesy!
What kind of potatoes should you use for potato skins?
I’m not sure there’s a bad potato to use for these! You can use small russets, Yukon Gold or Red Potatoes. I used fairly small red potatoes so they would be 1-2 bites. I found mine at a Farmers’ Market – but really – any potato is a good potato!
How to make potato skins in the air fryer?
This is so easy and actually pretty fun! You’ll want to cook the potatoes first so they’re fork-soft. These guys were small so it only took five minutes in the microwave (poke them with a knife a couple times before you nuke them). Let the potatoes cool – then slice them in half and using a small spoon – scoop out the insides – but be sure to leave a rim around the edge. You still want some tater in there!
While the potatoes are microwaving – cook your bacon in the air fryer. Just lay the strips in your air fryer and place something on top of them so they don’t blow around. I usually lay a couple of butter knives on top of them and they stay flat. Remove bacon and let cool slightly.
Next, the potatoes go in the air fryer – cut side down! Sprinkle with olive oil and sea salt and air fry at 375 for 5 min. Then flip and sprinkle again with olive oil and salt and air fry 4 min more. This gets the outside nice and crispy! I almost ate them right then! OK – I ate one.
While they’re air frying, you can chop the bacon, shred the cheese and dice the green onions. After the potatoes are done, add the cheese and air fry 3 minutes more. I sort of pack the shreds in so they won’t blow around. If you shred the cheese (vs buying pre-shredded) – it sort of sticks together better.
Final step – top with your chopped bacon, green onions and sour cream! So delicious! Try hard not to eat them all!
Can you freeze air fryer potato skins?
Yes – you definitely could freeze them at the step before you add the cheese. You could even add the shredded cheese but not heat it and freeze at that point. I would place them on a cookie sheet covered with something like Press ‘n Seal until they freeze and then pop them off and into a freezer bag. Then you could take out a few and make whenever you want (omg – I’m doing that tomorrow!!!).
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Air Fryer Potato Skins
- 6 small red potatoes
- 6 slices bacon
- 2 tbsp olive oil
- 1 tbsp coarse sea salt
- 1 cup shredded colby jack cheese
- 2 green onions diced
- sour cream
- Lawry's seasoning salt
- Air fry bacon at 400 for 10 minutes – hold down slices with two knives
- Poke slits in potatoes, wrap in wet paper towel and microwave for 5 minutes. potatoes are done when knife or fork goes in easily (you'll need more time for larger potatoes)
- After potatoes are done in microwave, set in the fridge for 5-10 minutes to cool
- Remove bacon from air fryer and place in paper towel to cool
- Once potatoes are cool, slice in half lengthwise
- Scoop out about half of the insides of potatoes delicately with a sharp spoon (save the insides for mashed potatoes!) Be sure to leave a ridge around the edges because you still want some tater in there!
- Place potatoes in air fryer – cut side down – sprinkle with 1 tbsp olive oil and sprinkle of coarse sea salt
- Air fry at 375 for 5 minutes
- Flip potatoes to cut side up and sprinkle with olive oil and sea salt.
- Air fry at 375 for 4 minutes more
- While potatoes are air frying, chop bacon, shred cheese and dice green onions
- When potatoes are done, add shredded cheese. Pack in a bit so it doesn't blow around.
- Air fry at 375 for 3 minutes until cheese is melted
- Remove and plate potato skins, top with bacon, sour cream, green onions and seasoning salt