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A plate of loaded air fryer potato skins with melted golden cheddar cheese, crispy crumbled bacon, dollops of white sour cream, and sliced green onions on top, the potato skins have crispy golden b...
Sarah Mitchell

Air Fryer Loaded Potato Skins

Remember ordering loaded potato skins at TGI Friday's as a kid and thinking it was the most incredible appetizer on the planet? Good news — you can make them at home in the air fryer and they're even better than you remember.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1.5 cups shredded sharp cheddar cheese
  • 8 slices bacon, cooked crispy and crumbled
  • 1/2 cup sour cream
  • 3 green onions, sliced
  • Freshly ground black pepper
  • Cooking spray

Equipment

  • Air fryer
  • Sharp knife
  • Spoon for scooping
  • Pastry brush
  • Microwave or oven for pre-cooking

Method
 

  1. Cook the potatoes: Pierce each potato several times with a fork. Microwave on high for 8-10 minutes (or bake at 400°F for 45-50 minutes) until a fork slides in easily. Let cool for 10 minutes until safe to handle.
  2. Cut each potato in half lengthwise. Scoop out most of the flesh with a spoon, leaving about 1/4 inch of potato attached to the skin. Save the scooped potato for mashed potatoes or another use.
  3. Brush the inside and outside of each potato skin with olive oil and sprinkle with salt and pepper.
  4. Preheat the air fryer to 400°F (200°C). Place the potato skins in the basket cut-side up in a single layer. Air fry for 5-6 minutes until the skins are crispy and the edges are starting to brown.
  5. Fill each crispy potato skin with shredded cheddar cheese and crumbled bacon.
  6. Return to the air fryer at 370°F for 2-3 minutes until the cheese is melted and bubbly.
  7. Top with sour cream, sliced green onions, and extra black pepper. Serve immediately.

Notes

The two-step air frying is the secret: first you crisp the empty shells so they're sturdy and golden, then you add the toppings and melt the cheese. This prevents soggy potato skins. Scoop out enough potato to create a good well for toppings, but leave enough to maintain structure. And always brush with oil on both sides — even the skin side needs it for maximum crunch.