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Crispy potato skins on a platter, with a ranch dipping sauce.
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Air Fryer Loaded Potato Skins Recipe

Easy to make, these bites are a real crowd pleaser! Be sure to make extra because these go fast!!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4 servings
Calories 610kcal
Author Deb Clark

Equipment

  • 1 Air Fryer

Ingredients

  • 4 medium russet potatoes
  • 2 tablespoons melted butter or olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • 4 slices of cooked bacon cooked and crumbled
  • ¼ cup ranch salad dressing or sour cream
  • 2 tablespoon chopped green onions
  • 2 tablespoon pickled jalapeños finely chopped (optional, for a spicy kick)

Instructions

  • Wash and scrub the potatoes thoroughly. Pat dry.
  • Pierce each potato with a fork and microwave on high for 8-10 minutes, flipping halfway, until tender. Let cool slightly.
  • Slice each potato in half lengthwise. Carefully scoop out most of the flesh, leaving about ¼-inch of potato inside the skin. (Save the scooped-out potato for another recipe).
  • Brush the potato skins with olive oil on both sides.
  • Mix smoked paprika, garlic powder, salt, and black pepper. Sprinkle this seasoning mix evenly over the skins.
  • Preheat your air fryer to 400°F. Place the potato skins in a single layer in the air fryer basket, skin side down. Air fry for 8-9 minutes until crispy and golden.
  • When cooking time is complete, generously load each potato skin with shredded cheese and crumbled bacon. Return the potatoes to the air fryer for 2-3 minutes, just until the cheese is melted and bubbly.
  • Top the skins with a dollup of sour cream or a drizzle of ranch dressing over the potato skins. Top with green onions and pickled jalapeños. Serve and enjoy!

Notes

I've made this by brushing the potatoes with both olive and melted butter. I prefer the butter, it adds more flavor, but I wanted to offer both options to you. 
To bake these in the oven:
  1. Preheat the oven to 425 degrees
  2. Line a baking sheet with parchment paper. 
  3. Follow instructions 1-5 above.
  4. Place the seasoned skins on the baking sheet. Bake for 12-15 minutes until crispy.
  5. Remove and top with shredded cheese and bacon. Return to the oven to melt the cheese. It will only take 2-3 minutes.
  6. Top with jalapenos and diced onions as desired. Drizzle with ranch dressing.

Nutrition

Calories: 610kcal | Carbohydrates: 42g | Protein: 21g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 1081mg | Potassium: 1022mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1119IU | Vitamin C: 13mg | Calcium: 440mg | Iron: 2mg