Air Fryer Potato Skins
These Air Fryer Potato Skins are the perfect party appetizer or snack. They are loaded with cheese, bacon, and chives. Served with a spicy herb sour cream dip, they are addicting. Plus, they get so crispy and golden, you would never know they weren’t deep fried.
Servings: 14 people
- spray oil*
- 7 small russet potatoes 3-4 inches long*
- 6-7 pieces bacon cooked and crumbled
- 3 ounces (¾ cup) cup cheddar cheese*
- 3 ounces (¾ cup) pepper jack*
- chopped chives*
Spicy Herb Sour Cream Sauce
- ¾ cup sour cream*
- 2 Tablespoons water
- 2 teaspoon dried chives
- 1 teaspoon dried parsley
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- ½ teaspoon dill weed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- dash of cayenne
Review all recipe notes and instructions before beginning.
Whisk together all of the ingredients for the spicy herb sour cream sauce. Cover and place in the refrigerator.
Place the potatoes in the air fryer basket. Spray with cooking spray on every side. Season with salt.
Air fry at 400 degrees for 28-32 minutes or until fork tender, shaking halfway through.
Once the potatoes have cooled enough to handle, slice them in half lengthwise.
Using a spoon, scoop out most of the interior, being careful to not break the halves.
Spray them with cooking spray. Air fry at 400 degrees for 10-12 minutes or until they begin to brown and get crispy.
Fill the potato skins with the cheese and top with the bacon.
Air fry at 360 degrees for 5-6 minutes or until the cheese is completely melted. Top with chives and serve with the sour cream sauce.
Cooking Spray: I like to use avocado oil spray. Olive oil spray sometimes burns at this temperature.
Potatoes: Russet potatoes vary in size. Some are much larger than the ones shown. Try to find smaller ones. The organic potatoes are typically much 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.
Cheddar Cheese: Swap for monterey jack or colby jack cheese.
Pepper Jack: Swap for additional cheddar.
Chives: Swap for green onions.
Sour Cream: Swap for Greek Yogurt.
Refrigerator: Store leftover potato skins in an airtight container in the fridge for 3-4 days.
Freezer: Freeze cooked potato skins after step 8 or 9. Line a baking sheet or plate (that fits in your freezer) with parchment paper. Place all of the skins in a single layer not touching on the sheet. Freeze overnight. Transfer to an airtight container or bag. Store for 1-2 months in the freezer.
Oven: While I do not recommend crisping the skins in the oven, you can bake the whole potatoes in the oven if you prefer. Bake at 450 degrees for 30-40 minutes, checking at the 30 minute mark.
Calories: 195kcal | Carbohydrates: 20g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 191mg | Fiber: 3g | Sugar: 1g