Stuffed Air Fryer Potato Skins with Buffalo Sauce

Name: Stuffed Air Fryer Potato Skins with Buffalo Sauce
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients: 5 small russet potatoes (thoroughly scrubbed); 2 tbsp avocado oil (divided); ⅓ cup buffalo sauce (divided); 1 tbsp cornstarch; 8 oz light cream cheese (softened); 3 medium jalapenos (one thinly sliced, two diced); ½ cup shredded cheddar cheese; 1 bunch green onions (thinly sliced); sour cream (for topping)

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You don’t have to choose between potato skins and buffalo dip – you can them have both! These loaded air fryer potato skins are a mashup of two beloved appetizers. Crispy potato skins are brushed with buffalo sauce and stuffed with a rich, zesty filling to make an appetizer that’s sure to spice up your next game day or tailgate party.

Top-down photograph of a white tray with four halved potatoes stuffed with melted cheese and topped with dollops of sour cream, sliced jalapeños, and sliced green onions. The tray is against a distressed gray background scattered with green onions and jalapeños.

Reasons to love these loaded potato skins

I’m just gonna come out and say it – most of the potato skins I’ve eaten are sad. Limp, greasy, too salty, lacking in toppings… we can do better.

These potato skins are cooked in the air fryer, making them extra crispy and convenient to prepare. They’re also packed with fiery flavor from buffalo sauce and jalapenos and stuffed with a cheddar cream cheese filling.

Think of this appetizer as a mix mix between two game day favorites – buffalo chicken dip + potato skins (but without the chicken). Whether you’re hanging out at a game day party, tailgate, or with your family on the couch, just one batch of these is sure to satisfy a crowd.

Spoon drizzling buffalo sauce onto a stuffed potato.

Nutrition fun facts

Potatoes get a bad rap, but they’re super nutritious! These starchy veggies are a good source of energizing carbs and heart-healthy potassium. You can also find a bit of fiber in the skin, which is what we’re eating here. Go, you!

Arrangement of recipe ingredients, including: green onions, avocado oil spray, cornstarch, potatoes, butter, buffalo sauce, jalapeños, cream cheese, and shredded cheddar cheese.

Ingredients you’ll need

Potatoes, multiple types of dairy, and hot sauce? We might be in appetizer heaven here. All you need are these simple ingredients to make the best game day appetizer around.

Small russet potatoes – Try to find small, unblemished, evenly-sized potatoes so they cook evenly and have edible skin.
Oil – I use avocado oil spray, but you can use canola, olive, or coconut oil.
Buffalo sauce – You’ll need it for the first bake and to brush onto the skins later. (Oh yeah… and drizzling. We can’t forget the sauce drizzle.)
Cornstarch – This is my secret weapon for any recipe that needs to be crispy.
Light cream cheese – You can also use regular cream cheese here.
Jalapenos – You’ll dice two for the filling and slice one for a garnish. (Make sure you remove the seeds! Unless you like spicy things.)
Shredded cheddar cheese – This is necessary for melty, cheesy filling.
Green onions – An optional garnish, but very cute.
Sour cream – Another optional, but delicious garnish.

Collage of six photos showing how to prepare the recipe. Photo 1 - scooping out cooked potato with a spoon; photo 2 - mixture of cornstarch, buffalo sauce, and oil; photo 3 - brushing inside of skin with sauce mixture; photo 4 - brushing outside of skin with sauce mixture; photo 5 - mixture of shredded cheese, cream cheese, diced jalapeño, and buffalo sauce; image 6 - spooning filling into the potato skins.

Tips for success

Potato skins aren’t a difficult recipe, per se, but they are a bit time-consuming. Here are some tips to ensure that the time you spend waiting for these taters to cook is worth it.

Fully bake your potatoes – Don’t get impatient here – you’ll know your potatoes are done when you can easily pierce them with a fork. Believe me, soft potatoes are way easier to scoop.
Line your air fryer with foil – Buffalo sauce can get a bit drippy, so save yourself from a mess by lining your air fryer basket.
Use cornstarch to make your sauce stick – Mix together oil, buffalo sauce, and a bit of cornstarch to brush onto the potatoes. The cornstarch thickens the sauce mixture so it doesn’t run off of the potatoes as it cooks.
Don’t rush the baking process – Waiting is the worst, I know, but cook the potato skins for 10 minutes on each side and they’ll be nice and crispy. Worth it.
A little bit of the filling goes a long way – Cream cheese and shredded cheese are a pretty rich combo, so you only need a spoonful in each skin.
Modify the spice level as needed – This recipe is medium-hot as written, and very hot if you leave in jalapeno seeds. See the recipe modifications section for tips on making this recipe more or less spicy.

Closeup shot of halved potatoes stuffed with melted cheese and topped with dollops of sour cream, sliced jalapeños, and sliced green onions.

FAQs

How do you get crispy potato skins?

Be patient! Bake your potatoes well so you can easily scoop out the flesh. If you undercook the potato, the potato centers be difficult to work with. Try to leave an even ¼ inch layer of potato connected to the skin. Bake the skins for a full 10 minutes on each side for maximum crispiness.

Why make potato skins in the air fryer?

The air fryer is a great way to cook small to medium-sized batches quickly! The added air circulation also makes your food extra crispy by dehydrating it a bit.

How do you get the sauce to stick?

Cornstarch! Whisk together buffalo sauce, oil, and a bit of cornstarch to make a saucy paste, then brush it on the potatoes. Since cornstarch thickens things, it helps give the sauce more sticking power.

Can you make this recipe ahead of time or reheat it?

You can, but it won’t be as crispy. I recommend making these and eating them immediately. If you want to cut down on your prep time, you can bake, cut, and scoop the potatoes in advance, then store in an airtight container until you’re ready to bake. Then, resume the recipe in step 3.

Top-down photograph of a white tray with halved potatoes stuffed with melted cheese and topped with dollops of sour cream, sliced jalapeños, and sliced green onions. The tray is against a distressed gray background scattered with green onions and jalapeños.

Recipe modifications

Different flavors – Instead of buffalo sauce, try sriracha, barbeque sauce, hot sauce, or your favorite wing sauce.
Vegan/dairy-free – Use vegan buffalo sauce, dairy-free shredded cheese, and dairy-free cream cheese.
Gluten-free version – Make sure your buffalo sauce is gluten-free (many are) and you’ll be good to go!
Less spicy version – Make sure to remove the jalapeno seeds if you’re using them! Another option is to swap in green bell peppers or green onions for the jalapeno. You can also use a mild buffalo sauce.
Spicy version – Leave in your jalapeno seeds and drizzle a bit of extra hot sauce on top.
Lighter version – Opt for less cream cheese or swap in Greek yogurt in place of the cream cheese and/or sour cream.

Angled photograph of a white tray with halved potatoes stuffed with melted cheese and topped with dollops of sour cream, sliced jalapeños, and sliced green onions. The tray is against a distressed gray background scattered with green onions and jalapeños.

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5 from 1 vote