Crispy Loaded 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

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 serve

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

Cook in batches if needed. If your air fryer is on the smaller side you might need to cook in batches. Don't overcrowd the air fryer basket, cook in a single layer and make sure there is room for the air to circulate around.

Prep ahead! You can bake the potatoes 1-2 days in advance, then just cut, brush and bake the skins in 15 minutes just before serving.

Make ahead and eat them cold! This recipe serves them warm, but they're delicious cold too. So you can even make them fully ahead of time (up to 1 day in advance) and just serve them cold.

Cook them skin-side down. This way the skin gets really crispy and nice.

What to Do with Leftovers

Storing: Store leftovers in the fridge in an airtight container for up to 4 days. If you want to reheat the potato skins later, store them without toppings.

Freezing: I do not recommend freezing leftovers as it destroys the texture.

Leftovers: Leftovers can be enjoyed hot or cold.

Reheating in air fryer: Air fry skin-side down for 3-5 minutes, until heated through and cheese is melted and bubbly.

Reheating in microwave: Reheat leftovers in the microwave in 30-second increments, until heated through and cheese is melted and bubbly.

Nutrition