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Air Fryer Baked Potato Skins

By Paula Deen


Featured in:

Paula Deen's Air Fryer Cookbook

Difficulty: Easy

Prep time: 15 minutes

Cook time: 50 minutes

Servings: 4


  • 2 russet potatoes
  • oil, for spraying
  • 1 tablespoon Paula Deen House Seasoning
  • 1 cup shredded cheddar cheese
  • 6 slices bacon, cooked crisp and crumbled
  • 1 cup sour cream
  • 2 tablespoons horseradish
  • 4 tablespoons sliced green onion
  • ½ cup chopped tomato
  • 2 tablespoons chives


Scrub potatoes and pat dry. Spray potatoes with oil and sprinkle with House Seasoning. Place potatoes in air fryer basket, set temperature to 400 degrees, and cook for 40 minutes. Remove potatoes and set aside to cool.

When cool, cut potatoes in half lengthwise and scoop out interior flesh, leaving a ¼-inch shell. Discard flesh or reserve for another use. Spray potato skins with oil and place in air fryer basket. Set temperature to 400 degrees, and air fry for 5 minutes, or until golden brown. Fill each potato skin with Cheddar cheese and bacon, spray with oil, and air fry for 5 minutes more.

In a small bowl, combine sour cream and horseradish. Top cheese-filled potato skins with green onion, tomato, and sour cream–horseradish sauce. Garnish with chives.

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