Easy Loaded Air Fryer Potato Skins, full of tangy sour cream, melted cheddar cheese, and crisp, smoky bacon bits, are a retro appetizer that harkens back to the late 1970s. They are perfect whether you serve them as an appetizer, snack, or a light entree for lunch or dinner.
Air Fryer instructions also included for baking in an oven
Ingredients
2russet potatoes,large, about 9 ounces each
1teaspoonolive oil
1teaspoonkosher salt,divided
3tablespoonsunsalted butter
½teaspoondried parsley flakes
¼teaspoongarlic powder
2slicesbacon,cooked and crumbled
1cupshredded sharp Cheddar cheese
½cupsour cream
1tablespoonchopped chives
Instructions
Scrub the potatoes and rinse them well. Dry them completely with a paper or kitchen towel. Then, prick them several times with the tip of a knife or a fork and rub them all over with olive oil. Sprinkle one-half teaspoon of kosher salt evenly on all sides.
Air Fryer Baked Potatoes
Place the potatoes in the basket and air fry for 30 minutes at 400 degrees F. Flip them over and air fry for another 15 minutes.
Oven Baked Potatoes
If baking in the oven, preheat the oven to 350° F. Place the potatoes on a baking sheet and bake for 90 minutes.
Microwaved Baked Potatoes
If using a microwave, place the potatoes on a microwave-safe plate, then microwave for about 5 minutes, flip it over, and microwave it for about 5 more minutes.
Preparation
Test the potatoes to see if they are done by piercing them with a thin knife. It should slide in easily with no resistance. You can also test for doneness by using an instant-read thermometer. A perfectly cooked baked potato will read somewhere around 210 degrees F.
When the potatoes are cool enough to handle, slice them in half lengthwise, and use a spoon to scoop out most of the flesh and save it to use in another recipe. Be sure to leave at least one-fourth of an inch of potato flesh on the skin. Set aside.
Melt the butter in a small dish and add the parsley, salt, and garlic powder. Stir to combine. Use a pastry brush and brush the inside and outside of the potato skins with the butter mixture.
Air Fried Potato Skins
In the air fryer, place the skins in the basket, cut side up, and air fry for five minutes. Then, top each potato skin with a generous amount of shredded cheese and crumbled bacon. Cook for an additional five minutes.
Oven Baked Potato Skins
If you are using an oven, increase the temperature to 425 degrees F. Place the skins cut side down on a baking sheet and bake for 15 minutes. Turn the skins over and bake an additional 5 minutes or until the skins are browned and crispy. Then, top each potato skin with a generous amount of shredded cheese and crumbled bacon. Cook for an additional five minutes.
How to serve
Top with a spoonful of sour cream; then garnish with chopped chives. Serve immediately while still warm.
Notes
Repurposing potato skins is a great way to avoid wasting the skin or jacket, a delicious and nutritious part of the potato. We love air-fried loaded twice-baked potatoes at our house. When I make them, I always cut off the top third of the potato and only refill the bottom part to make sure it has plenty of filling. And, guess what? The top third of the potato also makes the absolute best air-fried potato skins imaginable! If you are using these tops, you can skip the first part of the directions that deal with baking the potatoes and go straight to coating them with the butter mixture.
I have a compact Cosori 3.7 quart air fryer that I used for this recipe. It is designed for smaller families, and two large whole potatoes or four potato skins fit in the basket perfectly. Food cooked in an air fryer cooks best if it's not crowded so the air can circulate around it. If you have a larger appliance or want to feed more folks, this recipe can easily be doubled or tripled.
Easy Loaded Crispy Potato Skins are best eaten when they are made. However, if you do have leftovers, set your air fryer at 400 degrees F. and reheat for five to six minutes.
To cut preparation time, you can substitute purchased already cooked real bacon bits instead of cooking your own bacon. You can usually find this product close to the salad dressings in your grocery store.
When cooking the potatoes in the air fryer, be sure to place them perpendicular to the handle, running from front to back in the basket. If you put them parallel to the handle (as shown in my pictures), because of the rounded bottoms, they tend to tip over when you push the basket in or remove it.
Every air fryer works a little differently. Be sure to follow your manufacturer's instructions if they differ from mine.
If you want to ensure your potatoes or potato skins don't stick to the air fryer basket, brush on or lightly spray the basket with cooking oil. Do not use Pam or another non-stick cooking spray. It may adversely affect your basket's finish.
If you are looking for ideas to use the potato flesh you scooped out of the baked potatoes to make the potato skins, check out my recipes for Potato Croquettes or Crispy Baked Potato Fritters.