How to make air fryer potato skins
Here’s what you’ll need to gather up to make this recipe:
Loaded Air Fryer Potato Skins Ingredients:
- 1 1/2 cups Monterey Mushrooms high Vitamin D sliced mushrooms
- 1 tablespoon olive oil
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp pepper
- 3 leftover baked potatoes
- 1/2 cup chopped ham
- 1 cup finely shredded cheddar cheese
Optional for topping:
- Plain Greek yogurt or sour cream
- Green onions
Chop the sliced mushrooms in half, then toss them in a small bowl with the olive oil, garlic powder, salt, and pepper.
Place the mushrooms in the air fryer and cook them at 300 degrees for 10 minutes. Remove them and place them back in the small bowl, along with the chopped ham.
Take the baked potatoes and cut each in half. Scoop out the flesh, leaving about a quarter-inch to help maintain the shape of the potato skin.
Fill each potato skin with a little bit of the cheese, then some of the mushroom and ham mixture. Place each potato skin in your air fryer. Top with the rest of the shredded cheddar.
Cook the potato skins in the air fryer at 400 degrees for about 5 to 8 minutes, or until the cheese is melty and the outside of the potato feels crisp.
You’ll start by chopping the sliced mushrooms in half, then giving them a nice toss in the olive oil and seasonings. You’re going to cook the mushrooms in the air fryer first to get them nice and tender.
Once those are ready, mix ‘em up in a bowl with some chopped ham.
Now, you’ll take your potatoes and scoop out the inside. You want to leave about a quarter-inch of potato layer around the outside, but no need to be exactly perfect. Here’s what mine looked like:
Next, you want to layer your fillings. Start with a little cheese:
Then, add the ham and mushroom filling, and place the potato skins in the air fryer.
Lastly, you’re going to add more shredded cheddar on top. Now air fry those babies and you’ve got a delicious cheesy potato skin calling your name!
Using leftover potatoes vs. baking potatoes now
The key to making this recipe quickly is to use leftover baked or air fried potatoes. I usually toss an extra handful of potatoes on my tray anytime we’re baking some for dinner, that way I have leftovers that I can use for this recipe (or for making home fries, baked potato soup, or any other recipe where having cooked potatoes on hand is helpful).
Of course, if you didn’t think ahead to have some baked potatoes on hand, you can certainly prepare those now, before you start this recipe. There are two options for this – either traditional baking or using your air fryer to bake them:
Traditional oven: Just rub a little oil on the outside of them, poke a few holes, and pop them in a 400-degree oven for about an hour.
Air fryer: Follow those same steps as above, but put them in the air fryer at 400 degrees for about 30-45 minutes (timing depends on the size of the potato – you want them to be fork tender).
% Daily Value
9 g fat
4 g saturated fat
315 mg sodium
11 g carbohydrate
1 g fiber
1 g sugar
8.5 g protein
Vitamin A: 5%
Vitamin C: 7%
Vitamin D: 20%