Air Fryer Potato Skins

Ingredients

• 4 smallrusset potatoes
• 15 mlolive oil
• to tastesalt and black pepper
• 113 ggrated cheddar cheese (or your preferred cheese)
• 3 slicescooked bacon, crumbled
• 1 largegreen onion, thinly sliced on the bias
• 120 mlsour cream (or Greek yoghurt)

Instructions

1. 1

   Bake the potatoes

   Bake the potatoes using your preferred method, then leave them to cool until they are comfortable to handle.

2. 2

   Prepare the skins

   Cut each baked potato in half. Carefully scoop out the flesh with the tip of a spoon, leaving a border about 6 mm thick and taking care not to tear the skins.

3. 3

   Crisp the skins

   Brush the inside of the skins with olive oil and season with salt and pepper. Air-fry 4 skins at 200°C for 5 minutes, then repeat with the remaining 4.

4. 4

   Melt the cheese

   Put about 2 tablespoons of cheddar in each skin, using more if your potatoes are larger. Air-fry 4 skins at 175°C for 3 minutes, or until the cheese has melted, then repeat with the remaining 4.

5. 5

   Add the toppings

   Top the skins with crumbled bacon, green onion and sour cream, then serve straight away.

What are potato skins?

Potato skins are a popular American appetiser made by scooping baked potatoes, crisping the shells and filling them with toppings. Their appeal is the contrast between a sturdy, crunchy outside and a soft, savoury centre.

This version uses an air fryer to crisp the oiled skins before melting cheddar inside. Bacon, green onion and cool sour cream finish them in the familiar loaded-potato style.

Nutrition and macros by portion

The nutrition label shows one serving as written: 373 calories, 12g protein, 41g carbs, 19g fat.

The potatoes provide most of the carbohydrates, while olive oil, cheddar, bacon and sour cream contribute much of the fat. Cheddar and bacon also supply protein; serve a smaller number of skins with a generous salad or vegetables to balance the plate.

Choose the right potatoes

Russets: Their starchy flesh and relatively thick skins make them a good fit for scooping and crisping. Small potatoes are easy to serve as appetisers, while larger ones may need extra cheese.

Scoop with care

Leave a border: Keeping about 6 mm of potato attached helps the skins hold their shape when you lift and fill them. Use a spoon gently, especially around the ends, where the shell can split.

Get the skins crisp

Oil and seasoning: Brush the inside evenly so the surfaces crisp rather than dry out, and season before air-frying. Cook in batches of four as directed so the skins have room in the basket.

Watch the two air-fryer stages

First crisp: The skins cook at 200°C for 5 minutes before they are filled. The method does not specify the initial baking time or temperature, so use your preferred baked-potato method and cook the potatoes through before scooping.

Melt the cheddar: After filling, cook at 175°C for 3 minutes, checking that the cheese has melted. Air fryers can vary, so use the visual cue rather than extending the time automatically.

Serve while crisp

Toppings: Add the bacon, sliced green onion and sour cream after the cheese has melted. Serving promptly keeps the skins crisp and the sour cream cool.

On the side: Pair them with a green salad or crunchy vegetable sticks for a fresher contrast. They also work alongside burgers or other casual party food.

Recipe notes & tips

• Let the potatoes cool enough to handle before cutting and scooping them.
• Leave a roughly 6 mm layer of flesh inside each skin so it stays sturdy.
• Brush the skins evenly with oil, including the edges.
• Keep to batches of four so the air fryer basket is not crowded.
• Use extra cheddar if your potatoes are larger than small.
• Add the sour cream just before serving to preserve the crisp texture.

Variations

• Swap the cheese: Use another good-melting cheese in place of cheddar.
• Use Greek yoghurt: Spoon it on instead of sour cream for a tangier topping.
• Add more spring onion: Scatter extra sliced green onion over the finished skins.
• Make them meat-free: Leave out the bacon and add extra green onion.
• Serve the potato flesh: Save the scooped-out potato for mash or another meal.

Common mistakes to avoid

• Tearing the shells: Scoop gently and leave a 6 mm border so each skin holds its filling.
• Over-scooping: Removing too much flesh can leave the skins flimsy; keep a layer attached.
• Crowding the basket: Cook in batches of four so the skins have space to crisp.
• Adding toppings too early: Put bacon, green onion and sour cream on after the cheese has melted.
• Overcooking the cheese: Check after 3 minutes at 175°C and remove once it has melted.

How to store

Store leftover skins in an airtight container in the fridge for up to 3 days, keeping the sour cream separate if possible. Reheat in the air fryer until hot and crisp, then add the sour cream; the texture will be best freshly made.

Frequently asked questions