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–+ servings
image of A realistic top down photo of mise en place ingredients for air fryer loaded potato skins on a white marble kitchen counter Russet or baking potatoes olive oil shredded cheddar cheese cooked bacon bits salt black pepper chives and sour cream are arranged in clear glass bowls and rustic brown wooden kitchen sets under the soft diffuse daylight
katya bou

Air Fryer Loaded Potato Skins

Crispy, golden potato skins loaded with melted cheddar, smoky bacon, and fresh chives, made effortlessly in your air fryer in under 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Baked Potato Shells
  • 4 medium russet potatoes baked, cooled, and halved lengthwise
  • 2 tablespoons olive oil or melted butter
  • 1 teaspoon seasoned salt or kosher salt and paprika blend
  • 1/2 teaspoon black pepper
Toppings
  • 1 cup shredded sharp cheddar cheese or a mix of cheddar and Monterey Jack
  • 1/2 cup cooked bacon crumbled, plus extra for garnish
  • 2 tablespoons green onions thinly sliced
  • 1/2 cup sour cream or plain Greek yogurt for serving

Equipment

  • Air Fryer,
  • Mixing bowl
  • pastry brush
  • Knife
  • spoon,
  • Plate

Method
 

Preheat and Prepare
  1. Preheat your air fryer to 380°F (195°C). Line the basket with a sheet of parchment for easier cleanup if desired.
  2. Brush the cut sides and edges of each potato half with olive oil, ensuring full coverage. Sprinkle both the insides and outsides with seasoned salt and black pepper.
First Air Fry (Crisp the Shells)
  1. Place the seasoned potato halves skin-side up in the air fryer basket, leaving space between them for air circulation. Cook for 5 to 7 minutes, or until the edges are golden brown and the skins feel crisp.
Load and Melt
  1. Remove the potato skins from the air fryer. Flip them so the open side faces up. Evenly distribute the shredded cheddar cheese and most of the crumbled bacon into each skin, pressing gently to fill the cavity.
  2. Return the loaded skins to the air fryer basket. Air fry for another 3 to 5 minutes, or until the cheese is melted, bubbly, and lightly golden.
Finish and Serve
  1. Carefully transfer the hot potato skins to a serving plate. Top each with a dollop of sour cream, a sprinkle of fresh green onions, and the reserved bacon crumbles. Serve immediately while hot.

Nutrition

Calories: 320kcalCarbohydrates: 30gProtein: 14gFat: 18g

Notes

Use pre-baked potatoes to save time. You can prepare the skins up to 2 days ahead and store them in an airtight container at room temperature. Reheat in the air fryer at 350°F for 3-5 minutes before loading and serving. For a vegetarian version, replace bacon with sautéed mushrooms or a plant-based alternative.
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