Air Fryer Potato Skins
Ready in about 26 minutes.
Updated 7 September 2026
Loaded potato skins with crisp shells, melting cheese and smoky bacon. The air fryer crisps the edges faster than a grill and melts the topping perfectly, making a crowd-pleasing appetiser or game-day snack.
Ingredients
- 4 baked potatoes, halved and scooped
- 1 tbsp olive oil
- 100 g cheddar, grated
- 4 rashers cooked bacon, chopped
- 0.5 tsp fine salt
- 3 tbsp soured cream
- 2 spring onions, sliced
Method
- 1Preheat the air fryer to 200°C (400°F).
- 2Scoop out most of the flesh, leaving a 5 mm shell.
- 3Brush the skins inside and out with oil and season with salt.
- 4Air fry hollow-side up for 6 minutes until crisp.
- 5Fill with cheese and bacon, then cook 4-6 minutes until the cheese melts.
- 6Top with soured cream and spring onions to serve.
Tips for the best results
- Save the scooped flesh for mash or croquettes.
- Crisp the empty shells first for the best texture.
- Swap bacon for chives to keep them vegetarian.
Frequently Asked Questions
What temperature and time for air fryer potato skins?+
Cook at 200°C / 400°F for 10-12 min.