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Air Fryer Loaded Potato Skins Recipe

This Loaded Potato Skins recipe is sponsored by Freiling. All opinions and are my own.

Enjoy this tasty appetizer recipe for Potatoes Skins!

Making these classic loaded potato skins are always a good idea, but for this version, I’ve used my Frieling Air Fryer. Similar to convection ovens, air fryers will cook your food by circulating air around it to create a fried food effect without all of the extra oil.

Air fryers are for more than just making fries, although they are a tasty option, there are so many great recipes you can cook up in an air fryer that you may not have thought of, including this Loaded Baked Potato Skins.

Potato Skins recipe with bacon, chives, cheese and sour cream

I remember loving a great baked potato with all the goodies, but I hated the skins. I would save the skins for my mom because loved them and then I would get an earful of how all of the nutrition is in the skins. Eventually, I realized that my dislike of potato skins was because I found them boring. Fast forward a bit, and now I have to admit that I actually prefer the potato skins when made like this recipe.

Game day recipe for loaded potato skins filled with bacon, chives, cheese and sour cream.

At first, I was intimidated by using an air fryer. But once I jumped in and started using it, I realized how simple it is to use! The recipes you can make in an air fryer are vast, and the food tastes wonderful.

Other great appetizers:

Here’s how to make potato skins in the air fryer:

Loaded Potato Skins

Loaded Potato Skins

Yield: 4 - 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 40 minutes
Total Time: 1 hour 5 minutes

Easy to make airfryer potato skins recipe, fully loaded! Perfect for any get together any time of year!

Ingredients

  • 6 medium russet potatoes (about 3 1/2 lbs), scrubbed and baked
  • Olive oil
  • Salt & pepper, to taste
  • 4 ounces cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 6 slices crispy bacon, cut in half or crumbled
  • 1 cup sour cream
  • 1/4 cup fresh chives, chopped
  • Lemon wedges to garnish, if desired

Instructions

  1. This step can be done up to a day in advance: Season the whole potatoes with salt and pepper and a light drizzle of oil, pierce with fork, then bake potatoes in the air fryer according to directions, set at about 400° for 30 - 40 minutes depending on size of potatoes (optional - you can bake in a 375°F oven for about an hour or microwave if preferred).
  2. Once the potatoes are baked through, knife or fork inserted easily goes through, then allow to cool.
  3. Set the air fryer to 400°F.
  4. Slice potatoes in half lengthwise. Scoop out most of the flesh from the inside of the potato, leaving about a 1/4 inch layer of the potato flesh in the skins. (You can use the leftover scooped potato flesh for mashed potatoes).
  5. Lightly brush the inside and outside of the potato skins with olive oil. Place skin side down in a single layer in the air fryer. Bake in the 400°F preheated air fryer for about 10 minutes or until crisp and golden. Remove from air fryer, add the shredded cheese and bake for an additional 2 - 3 minutes or until cheese is melted and bubbly.
  6. Top with sour cream, crispy bacon and chopped chives and serve.

Notes

You can bake the potatoes in advance to save time the day of, just allow to cool, then store in an air tight container in refrigerator until ready to use.

I am able to fit in about 6 skins in a single layer at a time in my air fryer basket, and work in batches, it all depends on the size of the potatoes you use.

Nutrition Information:
Yield: 6 Serving Size: 2
Amount Per Serving: Calories: 469Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 70mgSodium: 516mgCarbohydrates: 41gFiber: 4gSugar: 4gProtein: 19g
Air fryer Potato Skins recipe

 

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2 Comments

  1. These potato skins are outta this world. The 10 minutes to crisp up really makes them beyond delicious. I haven’t made potato skins in years due to having to deep fry them but with the air fryer and this recipe, we will be having them more frequently.

    1. Thank you so much Florence! I’m so glad you enjoy them… they are so easy and pretty much addictive in our house 🙂

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