Air Fryer Loaded Potato Skins

These Air Fryer Loaded Potato Skins are crispy, cheesy, and loaded with bacon, cheddar cheese, and green onions. They’re the perfect appetizer, game-day snack, or fun side dish that’s ready in under 30 minutes.

Ingredients

4 medium russet potatoes, baked and cooled
2 tablespoons olive oil or melted butter
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1½ cups shredded cheddar cheese
6 slices cooked bacon, crumbled
2 tablespoons sliced green onions or chives

For Serving

Sour cream
Fresh chives
Ranch dressing (optional)
Jalapeño slices (optional)

Instructions

Cut the baked potatoes in half lengthwise.
Scoop out most of the flesh, leaving about ¼ inch (6 mm) of potato attached to the skin. (Save the scooped potato for mashed potatoes or soup.)
Brush both sides of the potato skins with olive oil or melted butter.
Season with garlic powder, smoked paprika, salt, and black pepper.
Preheat the air fryer to 400°F (200°C) for 3 minutes.
Place the potato skins skin-side up in the air fryer basket and cook for 5 minutes.
Flip the skins over and cook for another 3–4 minutes, until crisp.
Fill each potato skin with shredded cheddar cheese and crumbled bacon.
Air fry for 2–3 minutes, or until the cheese is melted and bubbly.
Garnish with green onions or chives and serve with sour cream, ranch dressing, or jalapeños if desired.

Cooking Time

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–27 minutes

Servings: 4 (8 potato skin halves)

Tips

Russet potatoes work best because their skins become extra crispy.
For even crispier skins, refrigerate the baked potatoes for a few hours before making the recipe.
Try different cheeses like Monterey Jack, Colby Jack, or a Mexican cheese blend.
Add toppings such as diced cooked chicken, pulled pork, chili, or broccoli for a heartier meal.
Leftovers can be reheated in the air fryer at 350°F (175°C) for 3–4 minutes to restore their crispiness.