Potato skins in air fryer is a delicious appetizer. I love baked potato and these potato skins are like baked potato just cheesier and more tasty. You will love them.
Air fryer and potatoes are made for each other. You can lovely crispy and tasty potatoes without any deep frying.
I absolutely love these smashed potatoes in air fryer, air fryer baby potatoes, air fryer breakfast potatoes and air fryer Hasselback potatoes. These baked potato and French fries are delicious too.
These make for a good make-ahead appetizer that you can serve at get togethers.
Variations:
1. This is a vegetarian recipe. You can easily make it vegan by using vegan cheese, sour cream and sauces.
2. If you love bacon, you could add shredded bacon in the filling along with cheese.
3. For a healthier version, you can do sautéed vegetables filling and avoid the cheese.
4. I have tried this recipe with a lentil and vegetable filling and that is delicious too.
Tips for Making the Best Air fryer Potato Skins
1. You can make these from scratch by first baking the whole potato and then making potato skins from them.
2. I use boiled potatoes done in Instant Pot for a quicker recipe. You can boil potatoes in manual pressure cooker or cook them in microwave too.
3. You can use leftover baked potatoes for this recipe too.
4. Russet work the best here. Make sure the potatoes are cooked but not mushy or they will not hold together.
5. I love to taste the potato hence leave a fair bit inside.
6. For filling ideas check the variations.
Stepwise Pictures
1. Boil your potatoes and keep aside.
In instant pot, I took 12 minutes of pressure cooking on high and then natural release of pressure after 6 minutes. I boiled 3 potatoes of 8 oz. each.
2. You could also use precooked potatoes done in air fryer, microwave or stove top. It takes about 12-15 minutes in microwave.
3. Cut each potato into half. Leave the skin on.
4. Using a spoon scrape out some potato and create a potato boat. You can use the potato taken out in the filling if you so wish.
5. Don’t remove too much of potato as we want to taste that as well.
6. Take ½ cup cheese and fill the potato cavity with it.
7. Preheat air fryer at 390F or 200C for 4 minutes.
8. Apply 1 tsp. oil in the potato cavity and on the skin along with salt and pepper.
Air fry for about 6 minutes at 390F or 200C. The potato should look crispy.
9. Now add your filling. I have added ½ cup cheese cut into pieces to the cavities. You can try other filling ideas mentioned in the variations.
10. Air fry again for about 4 minutes at 390F or 200C. The cheese should melt by now.
11. Take out the potato boats and serve them hot after adding sour cream or sauces of your choices.
I used honey mustard and Sriracha sauce as I like them hot. Ranch works really well too.
Even plain mayo is wonderful. Garnish with chopped spring onion or parsley.
Serve with the dip of choice.
Storage
You can easily refrigerate baked potato boats for upto 4 days in the fridge. Reheat in air fryer after adding cheese or fillings and serve.
Here's the recipe card:
📖 Recipe Card
Air fryer Potato Skins
Equipment
Ingredients
- 4 Russet Potatoes 8 oz. each
- ½ cup cheese or vegan cheese shredded
- 1 tsp. pepper
- ½ tsp. salt
- Ranch, Honey Mustard, Sriracha sauces optional
- Sour cream or vegan sour cream optional
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Instructions
- Boil your potatoes and keep aside. In instant pot, I took 12 minutes of pressure cooking on high and then natural release of pressure after 6 minutes. I boiled 3 potatoes of 8 oz. each.
- You could also use precooked potatoes done in air fryer, microwave or stove top.
- Cut each potato into half. Leave the skin on.
- Using a spoon scrape out some potato and create a potato boat. You can use the potato taken out in the filling if you so wish.
- Don’t remove too much of potato as we want to taste that as well.
- Preheat air fryer at 390F or 200C for 4 minutes.
- Apply 1 tsp. oil in the potato cavity and on the skin along with salt and pepper. Air fry for about 6 minutes at 390F or 200C. The potato should look crispy.
- Now add your filling. I have added ½ cup cheese (or vegan cheese) cut into pieces to the cavities. You can try other filling ideas mentioned in the variations section.
- Air fry again for about 4 minutes at 390F or 200C. The cheese should melt by now.
- Take out the potato skins and serve them hot after adding sour cream (or vegan sour cream) or sauces of your choices.
- I used honey mustard and Sriracha sauce as I like them hot. Ranch works really well too. Even plain mayo is wonderful. Garnish with chopped spring onion or parsley.
- Serve with the dip of choice.
- Storage: You can easily refrigerate potato skins for upto 4 days in the fridge. Reheat in air fryer after adding cheese or fillings and serve.
Notes
2. I use boiled potatoes done in Instant Pot for a quicker recipe. You can boil potatoes in manual pressure cooker or cook them in microwave too.
3. You can use leftover baked potatoes for this recipe too.
4. Russet work the best here. Make sure the potatoes are cooked but not mushy or they will not hold together.
5. I love to taste the potato hence leave a fair bit inside.
6. For filling ideas check the variations.
Nutrition
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