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These Potato Skins (Air Fryer) are crispy, loaded with lots of pepper jack cheese, bacon, and cooked in the air fryer. Served with a spicy herb sour cream sauce, they are the perfect appetizer. Absolutely addicting, especially the sauce.
Potato skins have always been one of my favorite appetizers to order at a sports bar. It's all the cheese that gets me. Shocker. What is one of your favorite bar foods?
Like I mentioned last week, I got a new air fryer so I have been having so much fun cooking with it. If you have not invested in an 8+ quart air fryer, I highly recommend it. Bye bye batch cooking! Hope you are enjoying all of the air fryer recipes because I have many in the works.
Anyways, potatoes have always been one of my favorite things to cook in the air fryer because they get way crispier compared to the oven.
So I figured it was time to share my favorite potato skin recipe. These are pretty simple, but for a little twist I like to use pepper jack cheese. And the real star of the show in my opinion is the spicy herb sour cream sauce. Heavenly.
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Highlights
- Crispy potato skins
- Loaded with cheddar & pepper jack cheese
- Salty bacon
- Spicy garlic herb sour cream sauce
- Air fryer friendly
- Great party or game day appetizer recipe
Ingredients
- Russet Potatoes: These come in all different sizes. Some are much larger. Try to find smaller ones. The organic potatoes are typically smaller. If you can’t find russets this size, swap for a different type (like yellow or red) or make jumbo potato skins. You will need to reduce the number depending on the size because there will not be enough toppings.
- Cheese: I like to use a mix of pepper jack cheese and cheddar. Use your favorite cheese or whatever you have on hand.
Complete list of ingredients and amounts is located on the recipe card below.
Instructions
before you start . . .
- Prep the potatoes. Scrub the potatoes well with warm water and remove any black or brown spots. Potatoes tend to have a bit of dirt on them.
- Shred the cheese. I always recommend shredding your own cheese. It has the best flavor and melting capability.
Step 1: Toss the potatoes with a generous amount of salt and olive oil.
Step 2: Air fry at 400 degrees for 25-30 minutes or until fork tender, shaking halfway through. While the potatoes cook, mix together the sour cream, herbs/spices, salt, and pepper. Store in the refrigerator until the potato skins are ready.
TIP - Check your potatoes by piercing them with a fork. They shouldn't be falling apart but a fork should easily go through.
Step 3: Allow the potatoes to cool. Slice them in half lengthwise. Using a spoon, scoop out most of the interior.
Step 4: Spray them with oil. Air fry at 400 degrees for about 10 minutes or until they begin to brown and feel crispy.
TIP - Don’t scoop out too much of the potato. This will make it too flimsy to hold the fillings.
TIP - The edges of the white part of the potato will begin to turn golden brown.
Step 5: While the skins cook, fry the bacon. Crumble with your hands and set aside.
Step 6: Fill the potato skins with the cheese and top with the bacon. Air fry at 400 degrees for 5-7 minutes or until the cheese is completely melted. Top with green onions and serve with the sauce.
Expert Tips & Recipe Notes
- Shred your own cheese. I always recommend buying blocks of cheese and shredding them at home. It is cheaper, melts, and tastes better. Check out my favorite box grater. Plus you can create your own blends.
- Every air fryer is different. These cooking times are estimates and based on the air fryer I use. You may need to adjust the cook times by a couple of minutes. I recommend checking the potatoes halfway through to see how they are doing.
- Don’t over cook the whole potatoes. You want the potatoes to still have some structure so they will hold up to the slicing and scooping.
- Be gentle when you are scooping out the interior. You do not want the skins to break or be too flimsy to support all of the cheese.
- Don’t skip out of the sour cream sauce. These potato skins are rich and savory. The tart and herby sour cream sauce compliments them so well. I know you will love it!
FAQs
Store leftover potato skins in an airtight container for up to 4 days. The sauce can be stored the same way. It will also stay good for about 4 days. Reheat in the air fryer or the microwave.
Follow the recipe through step 7. Store the skins with the melted cheese in the refrigerator. You can do this up to one day in advance. Cook right before serving. These are great to prep the day before a gathering.
Yes. You can either freeze them after 7 or 8. If you intend to freeze them from the start, freeze them after step 7. If you find yourself with leftovers, you can also freeze them after step 8. Place the potato skins in a single layer on a baking sheet lined with parchment paper. Freeze for 3-4 hours. Place them in a resealable bag and remove as much air as possible. Reheat in the air fryer until the cheese is melted. Garnish with green onions after heating. THese will last in the freezer for 2-3 months.
Yes. In fact, most of the vitamins/minerals are found in the skin.
The final cook or if cooking from frozen will take about 5-7 minutes at 400 degrees.
I like to serve them as an appetizer or snack on their own. You can also serve them as side dish to any protein.
Related Recipes
Potato Skins in Air Fryer
Equipment:
Ingredients:
- 7 small russet potatoes, 3-4 inches long*
- 6 pieces bacon
- 6 ounces (1 ½) cups pepper jack & cheddar cheese*
- 2 green onions, sliced
- olive oil
- spray oil
Spicy Herb Sour Cream
- ¾ cup sour cream
- ½ teaspoon dried parsley
- ½ teaspoon dried chives
- ¼ teaspoon granulated garlic
- ¼ teaspoon onion powder
- ⅛ teaspoon dill weed
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- dash of cayenne
Instructions:
- Review all recipe notes and instructions before beginning.
- Toss the potatoes with a generous amount of salt and olive oil.
- Air fry at 400 degrees for 25-30 minutes or until fork tender, shaking halfway through. While the potatoes cook, mix together the sour cream, herbs/spices, salt, and pepper. Store in the refrigerator until the potato skins are ready.
- Allow the potatoes to cool. Slice them in half lengthwise. Using a spoon, scoop out most of the interior.
- Spray them with oil. Air fry at 400 degrees for about 10 minutes or until they begin to brown and feel crispy.
- While the skins cook, fry the bacon. Crumble with your hands and set aside.
- Fill the potato skins with the cheese and top with the bacon. Air fry at 400 degrees for 5-7 minutes or until the cheese is completely melted. Top with green onions and serve with the sauce.
These potato skins look so delicious and tempting. Love all the spices used here and am sure it tastes heavenly! Great that one can use the air fryer for this recipe.
Potato skins are my favorite pub food too! I never thought to make them in the air fryer but now I can't WAIT to try this recipe.
We are in love with our air fryer and use it constantly. So always looking for new recipes and this one is up next!
I love love love potato skins and cheese and bacon is the best way to fill them! Cooking in the air-fryer worked great too!