Air Fryer Loaded Potato Skins
Crispy potato shells loaded with melted cheddar, bacon, and scallions. The ultimate air fryer party appetizer.
🍽 4 servings
⏱ Prep: 15 min
🔥 Cook: 30 min
⏰ Total: 45 min
📊 Medium
Ingredients
- 4 medium medium russet potatoes
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 2 stalks scallions, sliced
- 1/2 cup sour cream
Instructions
- Scrub potatoes clean. Pierce each several times with a fork. Cook in the air fryer at 400°F / 204°C for 30–35 minutes until tender when pierced with a knife.
- Let potatoes cool enough to handle. Halve lengthwise. Scoop out the flesh, leaving about 1/4 inch of potato attached to the skin. (Save the scooped flesh for another use.)
- Brush the insides and edges of each potato skin lightly with olive oil and sprinkle with salt.
- Place skins cut-side down in the air fryer basket. Air fry at 400°F for 5 minutes, then flip and air fry cut-side up for another 3–5 minutes until edges are crisp.
- Fill each skin with cheddar and crumbled bacon. Return to the air fryer for 2–3 minutes until cheese is melted.
- Top with sliced scallions and serve with sour cream.
Chef's Notes
Chef's Notes: Cooking the potatoes whole first ensures a tender base while the skins get crisp in the second pass. For a lighter version, use turkey bacon. These can be prepped ahead — bake potatoes and scoop, then finish in the air fryer right before serving.