Air Fryer Mexican Potato Skins
Air Fryer Mexican Potato Skins are a delicious and healthier twist on the classic appetizer. These crispy potato skins are filled with a melty blend of Mexican cheese, topped with flavorful spices, and finished with fresh salsa, sour cream, and optional garnishes like bacon and jalapeños.The air fryer ensures a crispy texture without the need for deep frying, making them a guilt-free snack or party treat. Quick, easy, and highly customizable, these potato skins are perfect for any occasion.
Equipment
- Air Fryer (1)
- Spoon for scooping (1)
- Knife (1)
- Baking sheet (if baking potatoes beforehand) (1)
- Cutting Board – 1
Ingredients
- 4 russet potatoes
- 2 tbsp olive oil or cooking spray
- 1 cup shredded Mexican blend cheese
- 1/4 cup sour cream optional, for serving
- 1/4 cup salsa mild, medium, or spicy
- 2 green onions chopped
- 2 jalapeños optional, sliced
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Salt to taste
- 2 tbsp bacon bits optional
- 2 tbsp fresh cilantro optional, for garnish
Instructions
- Prepare the Potatoes: Wash and scrub the russet potatoes thoroughly. Pierce each potato with a fork a few times.
- Cook the Potatoes: Preheat the air fryer to 400°F (200°C). Place the whole potatoes in the air fryer and cook for 30-40 minutes, turning halfway. Once cooked, allow them to cool slightly.
- Scoop Out the Flesh: Cut the potatoes in half lengthwise. Using a spoon, scoop out most of the potato flesh, leaving about 1/4-inch of flesh on the skin. Save the scooped-out potato for another use.
- Season the Skins: Brush or spray the insides and outsides of the potato skins with olive oil. Season with cumin, chili powder, garlic powder, and salt.
- Air Fry the Potato Skins: Place the potato skins in the air fryer basket. Air fry at 400°F for 5-7 minutes until they become crispy and golden brown.
- Add the Toppings: Remove the skins from the air fryer and stuff each one with shredded cheese. Optionally, add jalapeños, bacon bits, and green onions. Return the potato skins to the air fryer and cook for an additional 3-5 minutes, or until the cheese is melted.
- Serve: Remove from the air fryer and garnish with fresh cilantro. Serve with salsa and sour cream on the side.
Notes
- Customization: You can add or skip any toppings based on your preferences. For a vegetarian version, skip the bacon and add more veggies like corn or black beans.
- Make-Ahead: You can prepare the potato skins in advance. Store the cooked skins in the refrigerator for up to 24 hours and add the toppings just before air frying.
- Freezing: For long-term storage, you can freeze the stuffed potato skins. Air fry from frozen for about 10-15 minutes at 375°F (190°C).