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Image showing a plate full of Air Fryer Potato Skins loaded with melted cheddar cheese, crispy bacon and chopped chives.

Air Fryer Potato Skins

Course Appetizer
Cuisine American
Keyword air fryer, potato skins
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings


  • 4 small russet potatoes
  • 1 tablespoon olive oil
  • 2/3 cup (75 grams) sharped shredded cheddar cheese
  • ½ cup crumbled bacon
  • optional garnishes: chives or green onion sour cream, ranch, ketchup


  • Poke all sides of the potatoes with a fork and microwave them on high for 4-5 minutes, or until they’re fork-tender. Set them aside and let them cool.
  • Cut the cooled baked potatoes in half. Scoop out the insides to form a boat.
  • Lightly brush or rub the baked potatoes on all sides (including the inside) with olive oil and place them in the air fryer basket.
  • Cook at 400F or until they begin to brown, which will take about 5-8 minutes.
  • Remove from the heat and top with cheese and bacon bits.
  • Return to the fryer and cook just until the cheese is melted, which takes about 2 minutes.
  • Remove from the fryer and serve immediately with garnishes of your choice. Refrigerate leftovers in an airtight container for up to three days.