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Crispy Air Fryer Loaded Potato Skins with Cheese and Bacon

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Quick and easy crispy potato skins loaded with melty cheddar cheese and smoky bacon, perfectly cooked in the air fryer for a crunchy, indulgent snack or appetizer.

Ingredients

Scale
  • 4 medium russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 to 1½ cups shredded sharp cheddar cheese
  • 6 slices cooked bacon, chopped
  • 2 stalks green onions, thinly sliced
  • Sour cream (optional, for serving)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and prick them a few times with a fork.
  2. Bake the potatoes whole for 45-50 minutes until tender when pierced with a knife.
  3. Remove the potatoes and let them cool for about 10 minutes until warm but handleable.
  4. Slice each potato in half lengthwise and carefully scoop out most of the flesh, leaving about a ¼ inch (6 mm) layer to keep the skins sturdy.
  5. Brush the potato skins with olive oil and season with salt and black pepper.
  6. Place the potato skins in a single layer in your air fryer basket and cook at 400°F (200°C) for 8-10 minutes, flipping halfway through.
  7. Remove the skins and fill each with a generous layer of shredded cheddar cheese and chopped bacon bits.
  8. Return the filled skins to the air fryer for another 3-5 minutes to melt the cheese and crisp the edges.
  9. Sprinkle green onions over the tops and serve immediately with sour cream if desired.

Notes

Keep an eye on the air fryer during the cheese melting step to avoid burning bacon. Avoid overstuffing the skins to maintain crispiness. Pre-baking the potatoes is key to avoid soggy skins. Reheat leftovers in the air fryer at 350°F for 5-7 minutes to restore crispness. For vegetarian or vegan versions, omit bacon and use vegan cheese or sautéed mushrooms.

Nutrition

Keywords: potato skins, air fryer, loaded potato skins, cheese and bacon, crispy snack, appetizer, quick recipe

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