Reheating Potato Skins: Air Fryer Method Explored

Potato skins are a popular appetiser and game-day snack, but can you reheat them in an air fryer? The answer is yes, and it's simple to do. Place the potato skins in the air fryer at 350 F (175 C) and heat for 3-5 minutes. You can also reheat frozen potato skins in the air fryer by adding them to the basket, setting the temperature to 370 F, and cooking for 5 minutes.

How to reheat frozen potato skins in an air fryer

Step 1: Prepare the Potato Skins

Start by washing your potatoes thoroughly and pricking the skins 3–5 times with a fork. Place the potatoes on a microwave-safe plate and wet a paper towel to cover them. Microwave for 15–17 minutes, turning them over once halfway through. You can also bake the potatoes in the oven for 45–55 minutes, pricking them with a fork and rubbing them with olive oil first.

Step 2: Fill the Potato Skins

Once the potatoes are fully baked, transfer them to the fridge to cool for 15–20 minutes. Then, cut each potato in half lengthwise and scoop out the filling, leaving about 1/4 inch of potato inside the skin. You can save the filling for mashed potatoes.

Step 3: Cook the Potato Skins

Brush the skins with olive oil and transfer them to the air fryer basket, skin-side up. Depending on the size of your air fryer, you may need to work in batches. Cook for 10 minutes at 365° F (185° C).

Step 4: Add Toppings

After 10 minutes, flip the potatoes and add your desired toppings, such as cheese and bacon bits. Cook for an additional 2–5 minutes.

Step 5: Reheat and Serve

If you are not serving the potato skins right away, you can reheat them in the air fryer at 350° F (175° C) for 3–5 minutes. Serve with toppings such as sour cream and chopped green onions.

How to make potato skins in an air fryer

Ingredients:

• 4 small/medium russet (Idaho) potatoes
• 1 tablespoon olive oil
• ¾ teaspoon kosher salt
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• Pinch of cayenne pepper or black pepper
• 2 tablespoons melted unsalted butter
• 1 cup shredded sharp cheddar cheese
• 2 slices cooked bacon, chopped
• Sour cream for topping (optional)
• Green onions for topping (optional)

Method:

• Wash the potatoes thoroughly. Dry them off and prick the skins 3-5 times with a fork.
• Spread the potatoes out in an even layer on a microwave-safe plate. Wet a paper towel and cover the potatoes.
• Microwave for 15-17 minutes, turning the potatoes over once at the halfway point. Your potatoes should feel fully baked.
• Remove the paper towel and transfer the potatoes to the fridge to cool for 15-20 minutes.
• Cut each potato in half lengthwise. Scoop out the filling and save it for mashed potatoes. Leave about a ¼-inch thick layer of potato inside the skin.
• Brush the skins all over with olive oil and transfer them to the basket of the air fryer, skin-side up. You may need to work in batches, depending on the size of your air fryer.
• Cook for 5-10 minutes at 350-400°F (185°C).
• Flip the potatoes over and add the cheese and bacon bits. Cook for an additional 2-5 minutes.
• Remove the potato skins from the air fryer and garnish with sour cream and chopped green onions.

Tips:

• You can customise your potato skins with various toppings, such as jalapeños, ranch dressing, buffalo sauce, awesome sauce, blue cheese crumbles, or whatever you like!
• For Italian potato skins, use mozzarella cheese instead of cheddar and top with pizza sauce and basil.
• Load your potato skins with vegan Bolognese sauce or glazed shiitake mushrooms.
• For a spicy kick, add some sambal oelek or top with Sriracha mayo.
• You can also add a hit of protein with a tofu marinade.
• If you want to reheat your potato skins, simply put them in the air fryer at 350°F (175°C) and reheat for 3-5 minutes.

How to make vegan potato skins in an air fryer

Ingredients:

• 6 small Yukon Gold Potatoes
• 2 teaspoons of olive oil
• 1/2 cup of vegan shredded cheese
• 1/4 cup of vegan sour cream
• 2 tablespoons of fresh chives, finely chopped
• Salt and pepper, to taste

Method:

• Wash, scrub and dry the potatoes. Slice each potato in half.
• Brush the potatoes with olive oil and place them in the air fryer, flesh side down. Make sure they are not overcrowded.
• Bake for 12 minutes at 400° Fahrenheit, flipping halfway through.
• Once the potatoes are done and cool enough to handle, scoop out the centre, leaving a good amount of potato around the edge.
• Lightly brush the outside and inside of the potatoes with olive oil, and sprinkle with salt and pepper to taste.
• Fill each potato skin with vegan cheese shreds, being careful not to overfill.
• Place the potato skins in a single layer in the air fryer and bake at 350° Fahrenheit for 6 minutes, or until the cheese is melted.
• Transfer the potato skins to a serving plate and add a dollop of vegan sour cream and fresh chopped chives. Serve warm.

Tips:

• If you are making these for a larger group, use larger russet potatoes.
• If you are making these as an appetizer, use smaller potatoes like Yukon Golds.
• You can also bake these in the oven at 400° Fahrenheit for 12 minutes if you don't have an air fryer.
• To reheat, place the potato skins back in the air fryer for 5 minutes at 350° Fahrenheit.

How to make gluten-free potato skins in an air fryer

Ingredients:

• 2 large russet potatoes
• 4 slices of cooked bacon
• 1/3 cup of sour cream
• 1/2 cup of shredded cheese
• Cooking oil spray
• Salt and pepper to taste
• Optional toppings: sliced jalapenos, salsa, guacamole, Greek yoghurt, green onions

Method:

First, preheat your air fryer to 400 degrees Fahrenheit. While it's heating up, wash your potatoes and poke small holes in them with a fork. Spray the potatoes with cooking oil and sprinkle with salt and pepper. Place the potatoes in the air fryer basket and cook for 20 minutes. Flip the potatoes, spray with more cooking oil, and cook for another 20 minutes.

Once the potatoes are cooked, cut them in half and scoop out about half of the mashed potato, being careful not to scoop out too much so that the skins don't break. Place the potato skins back into the air fryer basket, skin-side down. Sprinkle in the cheese and add one piece of cooked bacon, broken into bits, to each potato skin. Cook for another 7 minutes.

Finally, remove the potato skins from the air fryer and add sour cream and optional toppings like sliced jalapenos or green onions.

Tips:

• If you're short on time, you can cook the potatoes in the microwave instead of the air fryer. Microwave for about 5 minutes, flip, then cook for another 7 minutes or until fork-tender.
• To reheat, place the potato skins in the air fryer for 5-10 minutes at 400 degrees Fahrenheit.
• For crispier potato skins, brush them with olive oil before placing in the air fryer.
• If you want to get creative, try loading your potato skins with different combinations of ingredients. For Italian potato skins, use mozzarella cheese, pizza sauce, and basil. For a spicy kick, add some Sriracha mayo or sambal oelek.

How to make crispy potato skins in an air fryer

Ingredients:

• 4 small/medium russet potatoes
• Olive oil
• Salt and pepper
• Cheese (cheddar, mozzarella, gouda, or a mix)
• Sour cream
• Bacon bits
• Green onions

Optional Ingredients:

• Smoked paprika
• Garlic powder
• Cayenne
• Melted butter
• Greek yoghurt
• Chives

Method:

First, wash your potatoes and prick the skins 3-5 times with a fork. Place the potatoes on a microwave-safe plate, cover with a wet paper towel, and microwave for 15-17 minutes, turning halfway through.

Once the potatoes are soft, transfer them to the fridge to cool for 15-20 minutes. Then, cut each potato in half lengthwise and scoop out the insides, leaving about a 1/4-inch layer of potato inside the skin. Save the insides for mashed potatoes or another recipe.

Next, brush the skins with olive oil and place them in the air fryer basket skin-side up. Cook for 5-10 minutes at 350-400°F.

After this, flip the potatoes and add cheese and bacon bits to the inside of the potatoes. Cook for an additional 2-5 minutes.

Finally, remove the potato skins from the air fryer and top with sour cream and chopped green onions.

Tips:

• You can reheat potato skins in the air fryer by cooking them at 350°F for 3-5 minutes.
• You can also freeze potato skins for later. Simply make the potato skins according to the recipe, leave out the sour cream and green onions, and freeze in an airtight container for up to 3 months.

Frequently asked questions