Description
These Cheesy Air Fryer Potato Skins are the ultimate game-day appetizer or fun family snack, turning humble potatoes into crispy, golden boats of cheesy goodness. By using the air fryer, the skins get perfectly crisp in minutes without the need for deep frying. Seasoned with zesty ranch spices and loaded with melted Colby Jack cheese, these potato skins are a crowd-pleasing comfort food that disappears fast.
Ingredients
- 4 large cooked Russet potatoes, cut in half lengthwise
- 1 tablespoon olive oil
- 1/2 cup freshly grated Colby Jack or Cheddar cheese
- Dash of salt
- Dash of black pepper
- Dash of ranch dressing seasoning (optional but recommended)
Optional Toppings
- Sour cream, chopped green onions, bacon bits
Instructions
Scoop
Using the halved cooked potatoes, carefully scoop out the center flesh to create a “boat.” Tip: Leave a thin layer of potato (about 1/4 inch) attached to the skin so they hold their shape and remain hearty. Save the scooped flesh for mashed potatoes later!
Season
Drizzle the olive oil over the flesh side of the skins and brush to coat completely. Sprinkle evenly with salt, pepper, and the dry ranch seasoning (if using).
Crisp (First Fry)
Place the skins in the air fryer basket in a single layer (work in batches if needed). Set air fryer to 400°F (200°C). Cook for 5 minutes to crisp up the edges.
Melt Cheese (Second Fry)
Open the basket. Fill the pocket of each potato skin with the shredded cheese. Reduce temperature to 350°F (175°C). Cook for 2 minutes (add 1 minute if cheese isn’t fully melted). Watch closely so the cheese doesn’t burn.
Serve
Carefully remove the hot skins. Top with a dollop of sour cream and chopped green onions. Serve immediately.
Notes
Potato Temp: It is easiest to scoop the potatoes when they are cold or room temperature. If they are fresh out of the oven, the skins are fragile and can tear easily.
Pre-Cooking Potatoes: If you don’t have leftovers, prick raw potatoes with a fork and microwave for 8–10 minutes (flipping halfway) until tender, or bake at 400°F for an hour. Let cool before cutting.
Don’t Overcrowd: Air circulation is essential for crispiness. Arrange them in a single layer with space between each skin.
Freezing: You can freeze the crisped skins (after step 3) for later. When ready to eat, add cheese and air fry from frozen at 350°F until bubbly.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer / Snack
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 Potato Skin
- Calories: 140
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
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