Air Fryer Potato Skins
These Air Fryer Potato Skins are crispy and loaded and delicious! Made with petite potatoes, cheese, bacon, sour cream, and chives.
Preheat the air fryer to 400 degrees Fahrenheit. Prepare the air fryer basket with parchment paper or nonstick spray if needed.
Cook the potatoes with your preferred cooking method. Allow to slightly cool before cutting the potatoes in half and scooping about half of the potato from each skin.
Add the salt and pepper to the olive oil. Brush the potato halves with the olive oil. Make sure to coat the entire flesh of the potato.
Place the potato skins in a single layer in the basket of the air fryer, skin side down. Cook at 400 degrees F for 5 minutes.
Top each potato skin with crumbled bacon and cheddar cheese. Reduce the heat to 350 degrees Fahrenheit and then cook for 2-3 minutes.
Carefully remove the potato skins from the air fryer basket and top with sour cream and green onion tops before serving.
You can use russet potatoes, Yukon gold potatoes, or red potatoes.
Store remaining potato skins in an airtight container in the refrigerator for up to 5 days. Reheat cold potato skins in the air fryer at 350 degrees Fahrenheit for 2-3 minutes, or until heated through.
Freeze potato skins: Cook the potato skins fully and freeze them before adding the sour cream and green onion tops. Freeze potato skins in an airtight container for up to 3 months. Reheat the potato skins from frozen by cooking them at 350 degrees Fahrenheit for 4-6 minutes, or until heated through. Then top with sour cream and green onion tops before serving.
Consider adding toppings such as buffalo dip or even shredded BBQ meats like BBQ beef or chicken.
Calories: 179kcal | Carbohydrates: 1g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 198mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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