potato skins on white plate with green onion and sour cream, pink cloth behind plate with green onions, sour cream and air fryer in background

Air Fryer Potato Skins

Contributor: Sam Ellis

Air fryer potato skins are a quick way to make one of one of your restaurant favorites! It only takes a few ingredients to pull together and will always be a crowd-pleaser.

  • Author: Sam Ellis
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x


  • 4 russet potatoes
  • Cooking spray
  • 1/4 tsp. salt (or to taste)
  • 1 cup shredded cheddar cheese
  • 6 pieces of bacon, cooked and diced
  • 1/4 cup sour cream, to top
  • 4 green onion tops, chopped


  1. Preheat the air fryer to 400°F.
  2. Clean potatoes and poke holes in each potato with a fork, 5 – 6 times. Place potatoes on a plate and microwave the potatoes for 5 minutes. Flip, then cook for an additional 5 minutes. If a fork doesn’t go into the potato easily after the second time in the microwave, continue cooking for additional 1 minute increments until cooked through.
  3. Cut each potato in half and scoop out about half the potato. Set scooped potato aside.
  4. Spray inside and outside of scooped out potato with cooking spray and season lightly with salt.
  5. Place 4 of the halves in the basket, skin side down, and crisp up a bit, cooking for 6-8 minutes.
  6. Add the shredded cheddar and bacon bits and cook until the cheese melts and the bacon gets warm, another 2-3 minutes.
  7. Garnish with sour cream and sprinkle green onion on top. Serve warm.