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Air fryer Potato Skins

These potato skins in air fryer are an absolutely delicious appetizer. So easy to make, a party pleaser recipe.
Course Appetizer
Cuisine American
Keyword air fryer potato skins, potato skins in air fryer
recipe air fryer appetizers
Cook Time 14 minutes
Boiling Time 20 minutes
Total Time 34 minutes
Servings 4
Calories 232kcal

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

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

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.

Nutrition

Calories: 232kcal | Carbohydrates: 40g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 347mg | Potassium: 916mg | Fiber: 3g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 12mg | Calcium: 139mg | Iron: 2mg