Air Fryer Potato Skins

Seasoned with garlic and Worcestershire sauce with a taste of sharp, gooey cheese in every bite, these potato skins make the perfect appetizer!

Course Appetizer

Cuisine North American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 10

Baking potatoes + cooling 1

Total Time 1 15

Servings as an appetizer

Calories 237kcal

Author Emmeline Kemperyd

Equipment

Air Fryer*
Measuring spoons*
Measuring cups (metric or US)*
Pastry brush* (optional)
Small bowl

Ingredients

Baked potatoes

2 baking potatoes
1 teaspoon olive oil
½ teaspoon salt

Potato Skins

2 tablespoon salted butter or unsalted plus a pinch of salt
1 teaspoon salt
1 teaspoon garlic powder
¼ teaspoon Worcestershire sauce
1 squeeze lemon juice
¾ cup shredded cheese

To server

½ cup sour cream
3 tablespoon scallions chopped

US Customary - Metric

Instructions

Baked potatoes (air fryer method)

Preheat the air fryer to 350℉ (180℃).
2 baking potatoes
Prick a few holes in the potatoes. Then coat with olive oil and salt.
1 teaspoon olive oil, ½ teaspoon salt
Place potatoes in air fryer basket and air fry 30 mintues at 350℉ (180℃), then flip the and air fry 20 minutes more, until fork tender. Allow to cool enough to handle.

Potato skins

Cut the potatoes in quarters and scoop out most of the potato, leaving the skin with about ¼ inch (0.5 cm) of potato.
Melt butter and mix with salt, garlic powder, Worcestershire sauce and a squeeze of lemon juice.
2 tablespoon salted butter, 1 teaspoon salt, 1 teaspoon garlic powder, 1 squeeze lemon juice, ¼ teaspoon Worcestershire sauce
Brush all sides of the potato skins with the garlic butter, then place with the skins down in an air fryer basket. Top with shredded cheese.
¾ cup shredded cheese
Air fry 10 minutes at 350℉ (180℃), until cheese is golden and bubbly. Serve topped with sour cream and chopped scallions.
½ cup sour cream, 3 tablespoon scallions

Video

Notes

Mexican cheese blend gives the best of all flavors when it comes to cheese and because it’s pre-shredded, it saves prep time too! However, any cheese should work for this recipe (cheddar cheese being the most common).

Olive oil adds great flavor but any neutral oil will work. Know that some oils (like coconut oil) will leave a bit of an aftertaste in flavor though.

Potatoes: know that russet potatoes work best. The skin on russet potatoes is extremely firm so they tend to hold up well after being cooked. This also means that the outside of the air fryer potato skins will be nice and crispy.

Make ahead: bake them 1-2 days in advance to save time.

To serve: they can be eaten warm or cold

To reheat them: store them without any additional toppings. This way they’re served fresh.

Make sure to place the potatoes skin-side down when cooking them after brushing and topping with cheese. This is how the outer skin gets a bit crispy while keeping the cheese exactly where it should be.

Nutrition