Print

Air Fryer Potato Skins with Buffalo Chicken

The ultimate crowd-pleaser is here:  Air Fryer Potato Skins with Buffalo Chicken!  Made in your Air Fryer, these are quick, easy and come come out nice and crispy. The Buffalo Chicken made in an Instant Pot gives them an extra kick in the pants!

Course Appetizer
Keyword Air Fryer, Potato Skins
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 3-4 medium baking potatoes
  • Olive oil
  • 1 tablespoon sea salt
  • Instant Pot Buffalo Chicken
  • 1 cup shredded cheddar cheese
  • 1/4 cup cooked bacon
  • Green onions
  • Foil

Instructions

  1. Step 1: Preheat Air Fryer to 400.
  2. Steps 2-4:  Pierce each potato 5-6 times with a fork or sharp knife. Rub or spray with oil and sprinkle with the salt.
  3. Step 5: Place potatoes in the Air Fryer basket, making sure they are not crowding each other. We had large potatoes, so we could only fit two potatoes at a time.
  4. Step 6: Cook potatoes for 20 minutes, turn and cook 20 minutes. Using tongs, lift out your potato.
  5. Steps 7-8: Slice potato in half and scoop out potato.
  6. Steps 9-10: Add chicken, cheese and bacon.
  7. Steps 11-12: Air Fry for 2 minutes, or until skins are crispy and the cheese is melted. Garnish with green onions or additional toppings if desired. Drizzle hot sauce or ranch dressing.