When you need a flavorful snack, reach for these Air-Fryer Potato Skins—crispy russets adorned with bacon, sour cream, and cheddar cheese.
Potatoes really are the most versatile food. They can be a meal, a snack, or a side, and they’re delicious and satisfying no matter how you cook them. If I could get away with having three square meals of potatoes per day, I’d do it. Unfortunately, diets need variety, so I can’t just eat potatoes all the time.
That reality is tough! When I want a big, greasy pile of cheese fries covered with bacon bits and green onions (which is fairly often, I admit), I do my best to deny myself. Sometimes, the best I can do is indulge myself a little with a healthier option. That healthier option is typically these air-fryer potato skins. And really, in this case, choosing the healthier option isn’t much of a sacrifice!
These tater skins are crispy, loaded down with cheese and bacon, and topped off with tangy sour cream—literally, everything I want in a pile of cheese fries, but without all the grease! Make these as an appetizer for your next dinner party, or whip up a batch for a game-day party. They’re a real crowd-pleaser!
Are These Air-Fryer Potato Skins Healthy?
These potato skins are loaded with cheese, sour cream, and bacon, so they should be consumed in moderation. That said, potatoes provide decent doses of potassium and vitamin C. Because the potatoes are cooked in an air fryer instead of a deep fryer, they don’t have nearly the oil and fat content that you’d get from a pile of French fries. You can use turkey bacon instead of regular bacon and Greek yogurt in place of sour cream for a healthier batch of tater skins. Also, you can easily make them vegetarian by replacing the bacon with vegan bacon.
Potato-licious Variations
If you aren’t a fan of cheese, bacon, sour cream, and green onions on your potato skins, don’t worry. Virtually anything that works on top of French fries or a baked potato can also work on top of potato skins! Here are a few variations to try.
Caramelized Onions and Gruyère: I absolutely love this combination. Gruyère tastes a little bit like Swiss cheese, and when you combine it with caramelized onions on a potato skin, it’s like a French onion soup flavor profile!
Sautéed Portobellos and Mozzarella: Cook up some chopped portobellos in a skillet on the stove and add them to your tater skins, and sprinkle some shredded mozzarella on top for a great vegetarian version.
Chili and Cheddar: Spoon your favorite chili on top of your spuds and top with cheddar cheese before air frying.
How Do I Store Leftovers?
Let the skins cool completely, then store them in an airtight container in the fridge for up to 3 days. You can also put that same airtight container in the freezer for up to 2 months. Let them thaw in the fridge overnight before reheating, and reheat them in the air fryer.
Serving Suggestions
Serve these crispy spuds as an appetizer by themselves, or give them a side of Homemade Ranch Dressing for dipping. These would look great on a party tray next to tasty finger foods such as Buffalo Chicken Wings, Bacon-Wrapped Chicken Bites, and assorted crunchy raw veggies. I could also see these working well as a fun side dish to tasty main dishes, like Quinoa-Crusted Chicken or Shish Tawook.
Ingredients
- 4 small russet potatoes
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 1 cup shredded cheddar cheese (or cheese of choice)
- 4 slices bacon cooked and crumbled
- 1 green onion thinly sliced
- ½ cup sour cream
Instructions
- Scrub and dry the potatoes. Prick the potatoes all over using a fork to allow the steam to escape while cooking. Place the potatoes in the air fryer basket, making sure to leave some space between them to allow the air to circulate. Set the air fryer to 400°F and cook for 30 minutes. Allow them to cool until they can be handled safely.
- Cut the potatoes in half lengthwise. Carefully scoop out the insides, leaving about a ¼-inch layer of potato on the skin.
- Brush the inside of each potato skin with olive oil and season with salt and pepper. Place half of the potato skins in the air fryer basket and cook at 400°F for 5 minutes, until they start to crisp up. Remove and set aside, then repeat with the remaining skins.
- Sprinkle each skin with a generous amount of cheddar cheese. Return the skins to the air fryer, working in batches if necessary. Cook at 350°F for 3 minutes. The cheese should be bubbly.
- Remove the potato skins from the air fryer and top with crumbled bacon and sliced green onions. Add a bit of sour cream on each. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment