These Air Fryer Potato Skins are even better than restaurant skins. Start in the microwave and brush with bacon fat – then the air fryer makes them perfect!
I admit to buying frozen potato skins. But I won’t anymore. These air fryer potato skins are truly perfection. Some recipes make the skins start to finish in the air fryer. I think that makes the outsides too tough. Starting them in the microwave to make them tender is the way to go. Once the middle is scooped out, then the air fryer makes them crispy. And the secret to really flavorful potato skins is brushing the insides with a little bacon fat. Oh my gosh, you have got to try these for yourself!
The secret to perfect Air Fryer Potato Skins
The secret is starting your potatoes in the microwave. I personally prefer Yukon Gold potatoes for this recipe. The skins on Yukon Gold’s are more delicate than russet potatoes. Meaning the flavor of the skin won’t take away from the flavor of the filling. Because to me, potato skins are really just the delivery vehicle for the melted cheese, bacon, sour cream and scallions.
How to Air Fry Potato Skins
Once the potatoes are tender from being microwaved, allow them to cool for a bit. Slice them in half and scoop out the insides. I like to save the cooked potato insides for mashed potatoes. Brush the insides of the potato skins with bacon fat. Air fry them empty first. Then fill them with cheese. Air fry again to melt the cheese. Then add bacon, scallions and sour cream. They are a drool-worthy appetizer.
- I use a Philips XXL Air Fryer for all my recipes
- Use a pastry brush for coating the skins with bacon fat
- Click HERE for instructions on how to bake bacon in the oven
- These are about the size of Yukon Gold potatoes I used in this recipe
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Air Fryer Potato Skins
- Air Fryer
- 6 Yukon Gold potatoes
- 8 slices bacon cooked and crumbled, fat reserved
- 2 1/2 cups sharp cheddar cheese shredded
- 1/2 cup scallions finely sliced
- 1 cup sour cream
- salt to taste
- Wash the potatoes and pierce each one with a pairing knife. Place the potatoes in a single layer on a large, microwave-safe plate.
- Cover the potatoes with a wet paper towel. Heat on high for 5 minutes. Flip the potatoes. Microwave the potatoes again, for 5 - 7 minutes, or until they are tender.
- Place the potatoes in the refrigerator for about 20 minutes to cool. Slice the potatoes in half. Scoop out the insides, reserving the cooked potato for mashed potatoes later. Leave about a 1/4-inch border of potato inside in the skins.
- Brush the insides of the potato skins with the reserved bacon fat.
- Place six of the skins inside the air fryer basket - skin side down.
- Cook for about 10 minutes at 400 degrees F. Open the basket and fill the insides of the skins with the shredded cheddar cheese. Heat again at 400 degrees for 3 - 4 minutes, until the cheese is melted and bubbly. Repeat the process with the remaining potato skins.
- Top the cooked potato skins with the cooked bacon, scallions and sour cream to serve. Add salt if needed.