Air Fryer Loaded Potato Skins are a must-try if you want to have those crispy edges, melty cheese, and savory bacon in every bite. Thanks to the air fryer—without deep-frying or all that extra oil, you still get all the flavors and textures you love, but with less effort and cleanup.
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When I need a crowd-pleasing side dish or snack that’s easy to pull together, this air-fried potato skins recipe is always a hit. Whether it’s game day, a family gathering, or just a casual get-together, they disappear fast. I also love that they can be made ahead or stored easily for later, so nothing ever goes to waste if I end up with leftovers (which is rare, by the way).
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Potato Skins with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple steps, and you’ll have perfectly crispy, cheesy potato skins in no time.
Bake the Potatoes
Wash and dry your potatoes, then poke them a few times with a fork. The holes will allow the steam to escape once you start baking them in the air fryer and help make them fluffier on the inside.
Place them in the air fryer basket in a single layer at 400°F (200ºC) for about 30 minutes or until they’re fork-tender. Let them cool for about 15 minutes after they bake so they’re easier to handle.
Prepare the Potato Skins
For large potatoes, using a sharp knife slice them lengthwise into three sections. If you’re using smaller ones, just cut them in half.
Use a small spoon to scoop out some of the baked potato flesh, but leave a sturdy layer near the skin so they hold up well when filled. You can use the insides of the potato for making mashed potato.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Crisp the Skins
Brush both the inside and outside of each potato skin with melted butter, and make sure they’re coated evenly. Sprinkle with salt and pepper, then pop them back into the air fryer for about 5 minutes.
This step makes the skins crispy and helps them hold the toppings better.
Add the Cheese and Air Fry Again
Take the potato skins out and fill each one with a dollop of sour cream and a generous amount of shredded mozzarella and cheddar cheese.
Return them to the air fryer for another 3-4 minutes, just until the cheese is melted and bubbling.
Serve and Enjoy
Once they’re out of the air fryer, finish them off with crumbled bacon, chopped green onions, and black pepper.
Serve them warm, and enjoy every crispy, cheesy bite!
Air Fryer Loaded Potato Skins
Add Preferred SourceIngredients
- 6 small to medium sized Russet potatoes washed and pat dry
- 2 cups cheese mix mozzarella and cheddar shredded
- 8 slices bacon cooked and crumbled
- ¼ cup unsalted butter melted
- Sour cream for topping
- Green onions chopped, for topping
- Salt and pepper to taste
Instructions
- Poke the potatoes with a fork, place them on a baking sheet, and bake in the air fryer at 400°F (200ºC) for 30 minutes. Remove from the air fryer and let cool for about 15 minutes, or until they are cool enough to handle.6 small to medium sized Russet potatoes
- For large potatoes, cut each one lengthwise into three sections. For small potatoes, cut them in half. Use a small spoon to scoop out some of the potato flesh, leaving a thick layer near the skin to create a “boat.”
- Brush the inside and outside of the potatoes with butter and return them to the baking sheet. Season with salt and pepper. Bake in the air fryer again for 5 minutes, until the insides become slightly crispy.¼ cup unsalted butter, Salt and pepper
- Remove from the air fryer, fill each potato with sour cream and shredded cheese. Air fry for 3-4 minutes, until the cheese is melted and bubbly.Sour cream, 2 cups cheese mix mozzarella and cheddar
- Remove from the air fryer and top with bacon, green onions, and black pepper.Green onions, 8 slices bacon
- Serve warm and enjoy.
Notes
- Pick the Right Potatoes: Russet potatoes work best for this recipe because their skins get extra crispy while keeping the insides soft.
- Don’t Scoop Too Much: Leave some potato flesh inside to keep the skins sturdy and prevent them from falling apart.
- Butter is Key: Brushing both the inside and outside with melted butter helps create that perfect crunch.
- Crisp Before Adding Cheese: That extra 5 minutes in the air fryer before adding toppings makes the skins extra sturdy and crispy.
- Use Freshly Shredded Cheese: Pre-shredded cheese has additives that keep the cheese strands separate in the packaging and prevent them from melting together smoothly, so shredding your own (from a block) makes a big difference.
- Avoid Overcrowding: If your air fryer is small, work in batches so the skins crisp up evenly.
- Eat Them Fresh: Loaded potato skins taste best straight from the air fryer while the cheese is hot and gooey.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Recipe Notes and Expert Tips
I’ve made these air-fried loaded potato skins plenty of times, and these tips will help you get the best results every time.
- Pick the Right Potatoes: Yukon Gold or Russet potatoes work best for this recipe because their skins get extra crispy while keeping the insides soft.
- Don’t Scoop Too Much: Leave some potato flesh inside to keep the skins sturdy and prevent them from falling apart.
- Butter is Key: Brushing both the inside and outside with melted butter helps create that perfect crunch.
- Crisp Before Adding Cheese: That extra 5 minutes in the air fryer before adding toppings makes the skins extra sturdy and crispy.
- Use Freshly Shredded Cheese: Pre-shredded cheese has additives that keep the cheese strands separate in the packaging and prevent them from melting together smoothly, so shredding your own (from a block) makes a big difference.
- Avoid Overcrowding: If your air fryer is small, work in batches so the skins crisp up evenly.
- Eat Them Fresh: Loaded potato skins taste best straight from the air fryer while the cheese is hot and gooey.
- Get Creative: Experiment with the filling, try buffalo chicken, pulled pork, or broccoli and cheddar.
How to Store Leftover Air Fryer Loaded Potato Skins
While it’s best to enjoy these air-fried loaded potato skins immediately, you can store leftover potato skins in an airtight container in the fridge for up to 3 days if you’ve got some leftovers.
Once you’re ready to enjoy them again, simply pop them back in the air fryer at 350°F for about 3-5 minutes until warm and crispy.
If you’re considering freezing them, you can do so for up to 3 months. Just take note that the texture might change slightly.
To freeze, lay them in one layer on a baking sheet first, then leave them in the freezer until frozen. Once frozen, transfer them to a freezer bag or an airtight container and put them back in the freezer, and reheat once ready to be served again.
What to Serve with Air Fryer Loaded Potato Skins
These air-fried potato skins go perfectly with ranch dressing or a smoky chipotle sauce for dipping.
They also pair nicely with grilled meats, sliders, or even a bowl of chili for a complete meal.
More Easy Recipes for You to Try at Home
If you’re looking to level up your appetizers, check out some of my other recipes!
