Potato Skins in Air Fryer
These Potato Skins in 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.
Servings: 14 potato skins
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.
Notes
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.
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!