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Crispy Air Fryer Loaded Potato Skins

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A quick and easy recipe for crispy potato skins loaded with sharp cheddar cheese, smoky bacon, and green onions, cooked to perfection in an air fryer.

Ingredients

Scale
  • 4 small to medium russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup sharp cheddar cheese, shredded
  • 6 slices bacon, cooked and crumbled
  • 2 green onions, thinly sliced
  • ¼ cup sour cream (optional, for serving)
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika

Instructions

  1. Preheat your air fryer to 400°F (200°C) while you prep the potatoes.
  2. Scrub and dry 4 medium russet potatoes. Pierce each potato a few times with a fork to allow steam to escape.
  3. Bake the potatoes in a conventional oven at 425°F (220°C) for about 45-50 minutes until tender, or microwave on high for 8-10 minutes, flipping halfway.
  4. Let potatoes cool enough to handle. Slice each in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about ¼ inch (6 mm) of potato attached to the skin.
  5. Lightly coat the potato skins with 2 tablespoons olive oil, then sprinkle with 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ¼ teaspoon smoked paprika.
  6. Place the skins in the air fryer basket skin side down in a single layer. Air fry at 400°F (200°C) for 8-10 minutes until they start crisping and turning golden. Shake the basket halfway through.
  7. Cook 6 slices of bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
  8. Sprinkle about 1 cup shredded sharp cheddar evenly among the skins, then top with crumbled bacon.
  9. Return loaded skins to the air fryer for another 3-5 minutes at 400°F (200°C) until the cheese bubbles and melts.
  10. Remove from the air fryer, sprinkle with thinly sliced green onions, and add a dollop of sour cream if desired. Serve immediately.

Notes

Double air frying is key for crispy skins and melted cheese. Avoid overcrowding the air fryer basket to ensure even cooking. Use sharp cheddar for best melt and flavor. Cook bacon separately to keep it crispy and prevent excess grease. Reheat leftovers in the air fryer at 350°F for 4-5 minutes to regain crispness; avoid microwaving.

Nutrition

Keywords: potato skins, air fryer, loaded potato skins, cheddar cheese, bacon, appetizer, snack, crispy potato skins

Find it online: https://katedishes.com/crispy-air-fryer-loaded-potato-skins-recipe-5-easy-steps-for-cheddar-and-bacon/