Air Fryer Potato Skins with Cheddar and Bacon

These Air Fryer Potato Skins are crispy, cheesy, and fully loaded with cheddar, bacon, green onions and sour cream. They make a fantastic appetizer or side dish for game day, weeknight dinners, or casual entertaining. The recipe is easy to prep ahead and comes together quickly in the air fryer for perfectly crunchy skins and melted cheese every time.

Potatoes are one of the most comforting and versatile ingredients in the kitchen. I love them mashed, roasted, or smashed, but potato skins are a special favorite because the browned, crispy skin adds texture and flavor that you just don’t get from the flesh alone. Using the air fryer is my preferred method for crisping the skins — it’s quick, efficient, and creates a satisfyingly crunchy edge.

The combination of crispy potato skin, gooey cheddar, salty bacon and a dollop of tangy sour cream is hard to beat. These potato skins can be served as an appetizer or side, and they’re simple to customize: swap the cheddar for another cheese, leave out the bacon for a vegetarian option, or add different toppings like pulled pork, black beans, or chopped herbs.

Why you’ll love this recipe:

• Crispy, cheesy, and loaded with classic toppings.
• Quick to finish in the air fryer and easy to prep ahead.
• Flexible and naturally gluten-free.
• Easy to adapt with different fillings and toppings.

Recipe ingredients

Ingredient notes

• Russet potatoes: Their thicker skins crisp up well and hold the fillings. Choose smaller potatoes to keep baking time down and make single-bite sizes easier to eat.
• Oil: Brushing the hollowed skins with a little oil before air frying helps them brown and crisp.
• Cheddar cheese: Sharp or mild cheddar both work. You can substitute any melting cheese you prefer.
• Bacon: Cook and crumble bacon in advance, or omit for a vegetarian option. Crisp bacon can be stored for a few days and added just before serving.
• Sour cream: Greek yogurt is an easy substitute if you want more protein.
• Green onion: Chives or parsley make good alternatives if you prefer a milder or different herb note.

How to make potato skins in the air fryer

Cooking potato skins in the air fryer is straightforward. You can bake the potatoes using your preferred method, then hollow them and finish the skins in the air fryer for crispiness and melted cheese.

Pro tip: Bake the potatoes and scoop out the flesh up to a few days ahead of time. Store the hollowed skins covered in the refrigerator and finish them in the air fryer when you’re ready to serve.

1. Bake the potatoes until tender, then let them cool enough to handle and cut each in half.
2. Scoop out the flesh, leaving about a 1/4″ border so the skin stays intact. Take care not to tear the skins.
3. Brush the inside of each hollowed skin with oil and season with salt and pepper.
4. Place the skins in the air fryer (work in batches if needed) and air fry at 400°F for about 5 minutes until the skins are crisp.
5. Fill each skin with grated cheddar (about 2 tablespoons per skin, more for larger potatoes).
6. Return to the air fryer at 350°F for 2–3 minutes, or until the cheese melts and bubbles.
7. Top with crumbled bacon, sliced green onions, and a spoonful of sour cream. Serve immediately.

FAQs

Serving suggestions

• Pair with a bowl of chili or a hearty soup for a comforting meal.
• Serve them with wings and guacamole as part of a game-day spread.
• Try different fillings: pulled pork, bbq chicken, black beans and corn, or sautéed mushrooms and onions.

Recipe notes

• Advance prep: Bake and hollow the potatoes ahead of time and refrigerate the skins. Finish in the air fryer when ready to serve.
• Cooking time includes about 40–45 minutes to bake the potatoes. The air fryer steps are done in batches if your basket holds only a few skins at once.
• Store leftover potato skins (without sour cream or green onions) in the refrigerator for up to 3 days.

More air fryer recipes you’ll love:

• Air fryer broccoli
• Air fryer Brussels sprouts
• Air fryer bacon
• Air fryer chicken breast
• Air fryer corn on the cob
• Air fryer jalapeño poppers
• Air fryer sweet potato fries

Did you try this recipe? If so, leave a review and tag @flavorthemoments on social media so I can see what you made!

Air Fryer Potato Skins

Crispy potato skins loaded with cheddar, bacon, green onions and sour cream. A crowd-pleasing appetizer or side that’s easy to make in the air fryer.

Servings: 4 servings

Prep time: 10 minutes • Cook time: 1 hour (includes baking potatoes) • Total time: 1 hr 10 mins

Equipment

• Ninja 4 QT Air Fryer (or similar air fryer)

Ingredients

• 4 small russet potatoes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup grated cheddar cheese
• 3 slices cooked, crumbled bacon
• 1 large green onion, thinly sliced
• 1/2 cup sour cream

Instructions

1. Bake the potatoes using your preferred method until tender. Let cool enough to handle and cut each potato in half.
2. Use a spoon to gently scoop out the flesh, leaving about a 1/4″ border so the skins remain intact.
3. Brush the insides of the skins with olive oil and season with salt and pepper. Place up to four skins in the air fryer and cook at 400°F for 5 minutes or until crisp. Repeat with remaining skins.
4. Fill each skin with about 2 tablespoons of grated cheddar (use more for larger potatoes). Return to the air fryer at 350°F for 2–3 minutes until the cheese melts.
5. Top with crumbled bacon, sliced green onion and a spoonful of sour cream. Serve immediately.

Notes

• Prepare the baked potatoes and scoop out the flesh a day or two ahead. Store the hollowed skins covered in the refrigerator and finish when ready to serve.
• Cooking times vary by air fryer model and potato size. Adjust as needed to achieve a crisp exterior and melted cheese.
• Leftovers keep in the refrigerator (without fresh toppings) for up to 3 days.

Nutrition (per serving)

Serving: 2 potato skins • Calories: 373 kcal • Carbohydrates: 41 g • Protein: 12 g • Fat: 19 g • Fiber: 3 g