Air Fryer Potato Skins
You don’t need a deep fryer to make truly crispy potato skins. The air fryer gives you that crunchy, browned edge with less mess and less oil. For the best results, start with baked russet potatoes since their thick skins hold up well and crisp beautifully. Slice, scoop out most of the potato, then brush the shells with a little oil. Air fry them cut-side up until the edges turn golden and crisp, then add broccoli and cheddar and cook just long enough to melt and get bubbly.
Recipe Highlights
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
*If you need to bake your potato first, add another 20 minutes to air fry or 45 minutes to bake.
- Air-fryer potato skins get crispiest when you brush them with oil generously before air-frying them.
- Once crispy, fill the potato skins with cheese and your favorite fillings, such as broccoli.
Ingredient List
- Olive Oil
- Baked Potatoes (russet work best, but Yukon gold potatoes will work too)
- Shredded Cheddar Cheese
- Broccoli
- Sea Salt and Black pepper (optional for flavor)
How to Make Air Fryer Potato Skins
- Prepare: If you don’t have a baked potato, you will need to bake a few potatoes and let them cool off a bit. Steam broccoli and shred the cheese. Preheat the air fryer to 375°F .
- Scoop out the pulp: Cut the potatoes in half vertically and scoop out the flesh with a spoon.
- Add the oil: Use a pastry brush to coat the skins inside and out with olive oil.
- Air Fry: Place the skins in a single layer in an air fryer basket or tray and cook until they start to turn golden – about 5 minutes.
- Add cheese: Remove the skins from the air fryer, and add 3/4 of the shredded cheese; air fry 2 minutes longer.
- Add the broccoli: Add the broccoli, then top with the remaining cheese. Air fry for two more minutes and serve.
How to Store Leftover Potato Skins
- Store leftover air fryer potato skins in the fridge in an airtight container for up to 3 days.
- To freeze, cool them first, and freeze on a sheet pan, then transfer to a food storage bag for up to 3 months.
- To reheat, air fry at 375°f until cripsy or in a 400°f oven.
Potato Skin Toppings and Variations
Mix your potato skins up with a few easy twists. Try any combination of these:
- Add cooked, crumbled bacon
- Change the cheese and try: pepper jack, blue cheese, gorgonzola swiss cheese, or mozzarella cheese
- Top with black beans, guac and salsa
- Add a spoonful of Greek yogurt or sour cream
- Swap the potatoes with sweet potatoes
Serving Suggestions
These potato skins taste great topped with green onions sprinkled on top with a side of sour cream or Greek yogurt. They also taste great as a part of a snack spread with honey-roasted pecans or cheese pickle chips.
Potato skins are also great for a light meal with a salad like this avocado salad or a garden salad.
Air Fryer Potato Skins Frequently Asked Questions
Usually, the skins need more direct heat and a light oil coating. Crisp the shells first in a single layer, don’t overcrowd the basket, and salt the skins so the edges brown and blister.
Yes. Start with baked potatoes (or air-fried whole potatoes) so the inside is cooked. Then slice, scoop, oil, and crisp the skins in the air fryer.
Yes. Start with baked potatoes (or air-fried whole potatoes) so the inside is cooked. Then slice, scoop, oil, and crisp the skins in the air fryer.
Mash them or make fried potatoes. Cook in a skillet with oil, peppers and onions.
Broccoli Cheddar Potato Skins – Air Fryer Recipe
Equipment
Ingredients
- 2 Baked Potatoes Russet or Yukon gold
- 3 ounces Cheddar Cheese Shredded
- 3/4 cup Steamed Broccoli
- 1 1/2 teaspoons Olive oil
Instructions
- Scoop and Prep: Once the baked potatoes are cool enough to handle, slice them in half and scoop out the centers with a spoon.
- Oil the skins: Brush each potato skin with olive oil inside and out
- Crisp: Place the skins in the air fryer basket. Air fry at 375°F for 3–5 minutes, until lightly browned and crisp.
- Add Cheese: Remove from air fryer, sprinkle with cheese, and air fry 2 minutes more, until melted.
- Finish: Top with steamed broccoli and a little extra cheddar before serving.
