Crispy and crunchy Air Fryer Potato Skins that are game day perfection!
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Game day snacks don't have to be a gut bomb. These Air Fryer Potato Skins are crispy and crunchy while still being lower in fat and rich in fiber and protein. Dress them up with your favorite toppings (see my suggestions below) and watch these potato skins be the star of your game day snack spread!
I'm back to say "Happy New Year" to you all with this recipe that is more than fit for the new year: air fryer potato skins!
With the big game coming up and many of us having a renewed focus on making healthy food choices, this recipe is a perfect choice for this time of year. It's crunchy, crispy, and full of flavor but doesn't bring with it loads of sodium or fat.
This recipe is also pretty darn simple, too! After a bake in the oven, just slice those potatoes open, scoop out the flesh, and sprinkle with your favorite toppings before air frying.
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Most of all, in the last year that we've had, this recipe feels comforting and normal. Make one batch for your smaller football game crew this year, but bookmark it to make for larger events this year when we're able to return to more normal times.
After all, this recipe isn't just for the big game. Treat your family to a batch for family game night, whip up some potato skins for a house warming party, or serve some with your favorite grilled protein for a memorable weeknight dinner.
Either way, I hope this recipe checks off all your 'boxes' as we look into the new year and satisfies you from the inside out. Reminding us of the good times we've had and the better times to come.
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These air fryer potato skins are...
- Perfect for the big game and football Sundays
- Healthier than traditional recipes
- Made with clean ingredients
Though it does take a bit over an hour to make these potato skins, it's totally worth it. Your guests and family will love them and will never know they're healthier than the original.
- Russet potatoes - when baked, their skin gets nice and crisp and crunchy
- Non-stick cooking spray
- Green onions - slice them thinly for the best result
- Shredded sharp cheddar cheese - or your other favorite type of sharply flavored cheese
- Sliced black olives
- Sour cream or Greek yogurt - either is the perfect garnish for these appetizers
- Cilantro - an optional garnish, so you can avoid it if cilantro isn't your thing
- Bacon bits (optional) - I'm not a bacon girl (please don't run away!!) so I didn't make it on the batch pictured but you can easily add them in
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This recipe is very customizable so you can substitute in any of the following ingredients if you desire:
- Onions - diced red or sweet onions work just fine in place of the diced green onions
- Cheese - you can also top these skins with a shredded Mexican cheese blend, white cheddar, smoked Gouda, or another favorite cheese
- Non-stick cooking spray - melted butter or avocado oil can work in place of the spray. Just brush either onto both sides of the skins before layering the toppings in.
What other toppings can you put on these potato skins?
As I said before, these potatoes are so fun to adapt to whatever you're craving or have on hand. Here are some of my favorite toppings. Choose 2-4 toppings in total and layer them on under the cheese before air frying!
- Diced sweet onions
- Shredded BBQ chicken
- Shredded BBQ pork
- Diced tomatoes
- Diced sweet peppers
- Taco meat
- Diced chicken
You can also garnish these skins with additional garnishes:
- Chopped tomatoes
- Chip dip
What kind of potatoes do you need for this recipe?
Russet potatoes work best for this recipe. Other potatoes (red skin, Yukon gold, etc.) often have too delicate of skins to hold the potatoes together when scooping out and air frying.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, as it contains no gluten or wheat-derived ingredients.
How to make these healthy potato skins..
For the complete recipe and specific measurements, please see the recipe card at the bottom of this post.
- Bake the potatoes in the oven until tender.
- Cut the potatoes in half and scoop out all but 1/4-inch of the potato flesh.
- Spray both sides of the potato skins with non-stick cooking spray.
- Sprinkle the toppings in the potato skins and top them with the shredded cheese.
- Air-fry the potatoes until the skins are crispy and the cheese is melted and golden around the edges.
- Top the skins with your favorite garnishes and enjoy!
Pro-tips to make this recipe perfect every time:
- Use small potatoes
- Pierce the potatoes with a knife before baking - this will keep the potatoes from bursting or baking unevenly.
- Don't wrap the potatoes in foil before baking - we want the skins exposed throughout baking, as it will help build up that crunch
- Preheat the air fryer - all we need is 2-3 minutes of preheating. Adding the skins to a hot air fryer helps them to cook quicker and more evenly.
- Don't crowd the air fryer - air fryers work from circulating hot air so we need to have space between the potato skins when frying for the best results.
Can you make this recipe ahead of time?
You can partially make this recipe ahead of time. Bake the potatoes ahead of time, scoop out the flesh, and then refrigerate them in a covered container until you compile and air fry the potatoes.
What can you do with the remaining potato pulp?
Great question! You can make mashed potatoes with the leftover pulp (just mash with a bit of butter and milk and season with salt), use the flesh for this twice baked potato souffle, or you can also make potato soup with it!
What air fryer do I use and recommend?
I use and love the 8 quart Ninja Foodi Tendercrisp. It comes with a two-tiered air frying rack as well as a basket, making it perfect for this recipe.
The Tendercrisp is a bit more expensive than most air fryers, but since it also has a pressure cooking functionality (in addition to 5-6 other functions), it is totally worth it (yey for having 1 appliance instead of 5!).
What do you serve with these air fryer potato skins?
You can serve these potato skins wherever you would serve the traditional recipe. I recommend serving them at...
- Sports parties (soccer, basketball, football, etc.)
- House warming parties
- New Year's Eve
- Cocktail parties
- Birthday parties
- And wherever else you'd like a festive and delicious appetizer!
These skins are perfect served alongside...
- Veggies and dip
- Pigs in a blanket
- Cocktail meatballs
- Coconut fried shrimp
- Bacon-wrapped dates
- Flatbread pizzas
- .... and more!
Can you double or triple this recipe?
Yes, you can certainly double or triple this recipe. Follow all the steps as directed, air frying the potato skins in as many batches as needed to give them room to let the air circulate around them in the air fryer.
How do you reheat potato skins?
This recipe is best reheated in a toaster oven on low heat or in an air fryer at 300 degrees Fahrenheit for 2-3 minutes, or until the skins have re-crisped and the skins are heated through.
How long do leftovers keep? Can you freeze them?
Leftovers keep covered in an airtight container in the refrigerator for up to 5 days. You can freeze them (without any garnishes) in a freezer-safe container for up to 2 months.
Tools needed to make this recipe:
Other air fryer recipes you'll love:
- Air Fryer Zucchini
- Air Fryer Salmon
- Air Fryer Butternut Squash
- Air Fryer Smashed Potatoes
- Air Fryer Green Beans
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Other appetizer recipes you'll love:
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See the notes below for other toppings to add to your potato skins and how to double or triple this recipe.
Air Fryer Potato Skins
- 8 smaller russet potatoes, scrubbed thoroughly
- non-stick cooking spray
- 3-4 green onions (or 1/3 cup), green and white parts sliced
- 1/3 cup sliced black olives
- 1/3 cup bacon bits (optional)
- 1/2 cup shredded sharp cheddar cheese
Potato Skin Garnishes
- 1/4 cup sour cream or 2-4% Greek yogurt
- 2-3 tablespoons sliced cilantro leaves
- Preheat the oven to 375 degrees Fahrenheit. Pierce each potato 2-3 times with a sharp knife.
- Place the potatoes in the oven, directly on the baking rack. Bake the potatoes for 50-60 minutes, or until the potatoes are tender and cooked through.
- Remove the potatoes from the oven. Very carefully slice the potatoes in half and scoop out all but 1/4-inch of the potato flesh next to the skin
- Spray the pulp and skin sides of the potato skin with non-stick cooking spray. With the pulp side up, sprinkle 2 teaspoons black olives, 2 teaspoons green onions, and 2 teaspoons bacon bits (if using) into each skin. Sprinkle 1 tablespoon shredded cheese over the toppings.
- Preheat the air fryer fitted with a rack or spacious basket to 350 degrees for 2-3 minutes.
- Add the potato skins, filling side up, to the air fryer rack or basket, leaving 1-1 1/2 inches between the skins. Air fry for 5-7 minutes, or until the cheese is bubbling and turning golden.
- Remove the skins from the air fryer and serve hot with sour cream, Greek yogurt, cilantro, and any of your other favorite garnishes.
1. Leftovers last covered in the refrigerator for up to 5 days. You can freeze them (without any garnishes) in a freezer-safe container for up to 2 months.
2. For best results, reheat your potato skins on low heat in the toaster oven for 1-2 minutes or low heat (300 degrees) in an air fryer until re-crisped and warmed.
3. These additional toppings are also delicious on these air fryer skins: shredded BBQ pork or chicken, diced brisket, diced sweet pepper, or diced sweet onion. You can also garnish these potato skins with chip dip, salsa, diced tomatoes or pico de gallo, or guacamole.
4. For best results, don't crowd the air fryer. This will help keep the skins nice and crispy.
Serving Size1 potato skin (with sour cream and without bacon)
Amount Per Serving Calories 144Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 18mgSodium 145mgCarbohydrates 15gFiber 2gSugar 1gProtein 6g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dietitians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.