Air Fryer Potato Skins are the PERFECT crispy and cheesy appetizer, made with russet potatoes topped with cheddar cheese, bacon, green onions, and sour cream, ready in 30 minutes!
Preheat the air fryer to 400°F. Cut the baked potatoes in half lengthwise. Use a spoon to scoop out the inside of the potato halves and discard.
Brush the inside of the potato skins with olive oil and sprinkle on garlic, salt, and pepper. Place the potato skins in the air fryer basket. Air fry for 20 minutes, or until golden brown.
Remove the basket from the air fryer and top the potato skins with the shredded cheddar and crumbled bacon. Place the basket back into the air fryer and air fry potato skins for another 2-3 minutes, or until the cheese is melted.
Top with the green onions, season with salt & pepper to taste, and serve.
Notes
Click on the time in the instructions to start a timer!Storage Refrigerate for 3-4 days in an airtight container. Freeze in an airtight container for 2-3 months. Reheat frozen potato skins in the toaster oven on the broil setting until warmed through, or in the air fryer at 400°F for 5-10 minutes. Cooking Tips
Save the portion of the potato you scooped out for mashed potatoes!
You may have to work in batches depending on how big your air fryer basket is.
Don't skip the oil in this recipe. You need to add a little bit of oil to make really crispy potato skins. You can use olive oil, canola oil, or avocado oil for this recipe.