Fitness / March 27, 2024

Air Fryer Potato Skins

With all this flavor, who needs the whole spud?? We’re making Air-Fryer Potato Skins—crispy Russets crammed with bacon, sour cream, and cheddar cheese.

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And now… for the latest edition of Just How Awesome Is My Air Fryer? That’s Not A Rhetorical Question, I Want an Actual Answer (or, JHAMAFTNRQIWAA, for short), we’re investigating potato skins—are they top spuds or nothing more than air-fryer duds?

Of course, do I really need to answer this question? The answer is obvious: these spuds were meant to be cooked in the air fryer. Yes, here at JHAMAFTNRQIWAA, we have conducted extensive research and can now confirm that you, too, can make potato skins—that appetizer/side dish that is pretty much synonymous with Big Games—crisp up to perfection and taste immaculate when air-fried.

Did you want to check JHAMAFTNRQIWAA‘s math to see how we arrived at this conclusion? Did you want us to “show our work”? Take a gander at all the numbers below.

Are Air Fryer Potato Skins Healthy?

Potatoes are generally healthy (depending on your diet), as they are low in fat and calories but high in vitamins and minerals. The olive oil has good fats and is a healthier option overall than butter and other oils (again, though, it depends on your dietary perspective). And doing them in the air fryer minimizes the amount of oil we need, which is a good thing. The bacon, cheese, and sour cream, meanwhile, contain fat and sodium, so it’s important to moderate how much you consume in one sitting. It’s suitable for a vegetarian diet (if you drop the bacon) and a gluten-free diet.

Which Potatoes Can I Use For This Recipe?

I would go with Russets. They have a thick skin, large in size (so they can hold more filling!), and a pleasant earthy taste in their skins. Apart from them, you could go with Yukon Golds, which have a nice, buttery, creamy texture, but are waxier than Russets (that speaks to their consistency and ability to hold their share during cooking). Red potatoes are also an option, though their thin skin isn’t ideal. And a bit of an option out of left field is sweet potatoes, which are healthier and have a skin that would crisp up well in the air fryer.

INGREDIENTS

4 small Russet potatoes
1 tbsp olive oil
salt and freshly ground black pepper (to taste)
1 cup shredded cheddar cheese
4 slices of bacon, cooked and crumbled
1 green onion, thinly sliced
1/2 cup sour cream

INSTRUCTIONS

Prepare

Cook the potatoes until tender, then let them cool. Halve them and scoop out the flesh to create a sturdy base for the toppings.

Crisp

Season the skins and air fry until they’re golden and crispy.

Melt

Sprinkle cheese over the skins and air fry again until the cheese is melted and gooey.

Garnish

Top with crumbled bacon, fresh green onions, and a dollop of sour cream.

Devour!

FAQs & Tips

How do I store air-fryer potato skins?

Let the skins cool completely then store them in an airtight container in the fridge for up to three days. You can also put that same airtight container in the freezer for up to two months. Let them thaw in the fridge overnight when it comes time to eat.

What should I do with the potato filling?

Reduce, reuse, recycle obviously. And by that, I mean, use the filling for your next mashed potato dish. Make a shepherd’s pie. Creamy potato soup? You’ve got options. And because mashed potato freezes well, you can hold onto it for a while and not risk being sick of spuds.
Oh, and you can always add the potato back to the skin to make them twice-stuffed.

Why aren’t my skins crispy?

I have some questions for you: What type of potato did you use? (see the section above about this) Did you dry off the potato with a paper towel then use the olive oil sparingly? Did you overcrowd the air fryer basket? Did you remember to turn on your air fryer? These are all important questions.

Any healthy substitutions I can make?

Want a more salutary spud? There are a couple of changes you can make. For starters, drop the sour cream and use plain Greek yogurt. It’s tangy and packed with protein. Next, the bacon. You can use chicken or turkey bacon, both are healthier options than pork. You can also use tempeh, which resembles bacon but is vegan friendly. As for the cheddar, if you don’t want it around, you can opt for nutritional yeast. It has a cheesy flavor and numerous nutritional benefits.

Which spices/seasoning do you recommend?

You can keep it simple and go with just salt and pepper (and this is in no way a bad move) or you can explore Flavortown (population: you… and potatoes). Garlic powder, onion powder, paprika, cayenne pepper, Italian seasoning, Cajun seasoning, ranch seasoning… if there is a jar in your spice rack that catches your eye, go for it. Potatoes are versatile like that.

Serving Suggestions

If you’re looking for which spices or seasoning to use, take a gander at the FAQs section where I outline several for you to try. If you’re hoping for something more substantial, then keep reading. For starters, you can add potato. Yes, you can make them stuffed potato skins by adding back the fluffy potato you removed from them moments ago. You can also add pulled pork, shredded chicken, chili, guacamole, or cooked seafood (shrimp, crab, salmon). Veggie options also abound: spinach, corn, or black beans.

Air Fryer Potato Skins

With all this flavor, who needs the whole spud?? We’re making Air-Fryer Potato Skins—crispy Russets crammed with bacon, sour cream, and cheddar cheese.

Course Appetizer, Side Dish

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 284kcal

Author FoodFaithFitness

Ingredients

4 small russet potatoes
1 tbsp olive oil
salt and freshly ground black pepper to taste
1 cup shredded cheddar cheese or cheese of choice
4 slices of bacon cooked and crumbled
1 green onion thinly sliced
1/2 cup sour cream or Greek yogurt for a healthier swap

Instructions

Cook the potatoes until tender, either in the air fryer or using your preferred method. Allow them to cool until they can be handled safely.
Cut the potatoes in half lengthwise. Carefully scoop out the insides, leaving about a 1/4-inch layer of potato on the skin.
Brush the inside of each potato skin with olive oil and season with salt and pepper. Place half of the potato skins in the air fryer basket and cook at 400°F for 5 minutes until they start to crisp up. Remove and set aside, then repeat with the remaining skins.
Sprinkle each skin with a generous amount of cheddar cheese. Return the skins to the air fryer, working in batches if necessary. Cook at 350°F for 3 minutes (the cheese should be bubbly).
Remove the potato skins from the air fryer and top with crumbled bacon and sliced green onions. Add a bit of sour cream on each. Serve immediately. Don’t forget to DEVOUR!