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Air Fryer Loaded Potato Skins, topped with melted cheese, crispy bacon, and chopped green onions on parchment paper.

Air Fryer Loaded Potato Skins

Mandy Applegate
Air Fryer Loaded Potato Skins are a go-to for game days, parties, or anytime you want a crispy, cheesy snack loaded with bacon. With the air fryer, you can skip the deep-frying process, save on cooking oil, and still get that golden crunch in every bite. You can prep them ahead and store them for later, as they reheat well once you're ready to enjoy them over again—that is if you happen to have some leftovers (because they're usually gone fast!).
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 353 kcal

Ingredients
 
 

  • 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

Calories: 353kcalCarbohydrates: 30gProtein: 12gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 52mgSodium: 330mgPotassium: 733mgFiber: 2gSugar: 1gVitamin A: 376IUVitamin C: 9mgCalcium: 165mgIron: 2mg
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