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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.
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5 from 1 vote

Stuffed Air Fryer Potato Skins with Buffalo Sauce

You don't have to choose between potato skins and buffalo dip – you can have both! These loaded air fryer potato skins are filling, flavorful, and spicy, making them a perfect appetizer for game day or tailgating.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: buffalo, game day, spicy, tailgate
Servings: 5
Calories: 331kcal
Author: Chelsea Jackle, RDN

Equipment

  • 1 air fryer (I use a Breville Smart Oven® Air Fryer Pro)
  • 1 small bowl
  • 1 medium bowl
  • 1 pastry brush (optional but helpful)
  • aluminum foil

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

Instructions

  • Air fry the potatoes. Preheat the air fryer to 400°F. Poke each potato several times with a fork, then add 1 tbs of the oil to coat. Air fry the potatoes until fork-tender (30-40 minutes) and remove to cool.
  • Scoop out the potatoes. When the potatoes are cool enough to handle, slice them in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about ¼ inch intact. (You can set the unused potato aside and use it to make mashed potatoes or potato pancakes!)
  • Brush with buffalo sauce. In a small bowl, whisk together 1 tbs oil, ¼ cup buffalo sauce, and 1 tbs cornstarch. (Try to get rid of as many lumps as you can, but it doesn't have to be perfect.) Using a pastry brush, brush the buffalo sauce mixture onto the insides of the potatoes.
  • Air fry again. Preheat the air fryer to 450°F. (If your air fryer doesn't get this hot, turn it to the highest temperature and increase the cook time as needed.) Line your air fryer basket with aluminum foil. Arrange the potato skins in a single layer, and air fry for 10 minutes.
  • Repeat! Flip the potato skins over, brush the other side with the buffalo sauce mixture, and air fry for 10 minutes.
  • Meanwhile... make the filling. In a medium bowl, mix the softened cream cheese, 2-3 tablespoons of buffalo sauce, 2 diced jalapenos, and shredded cheddar cheese until combined.
  • Air fry one last time. Add a spoonful of the filling to each potato skin and gently spread it. Bake until the cheese starts to bubble (about 7 minutes).
  • Top with sour cream, sliced jalapeno, and green onions, then enjoy!

Notes

  • Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.
  • I used a Breville Smart Oven® Air Fryer Pro, which is an air fryer/toaster oven combo. This gives me enough surface area to make medium-large batches like this one. If you have a smaller air fryer with a basket, only use as many potatoes as you can fit in a single layer.
  • FYI - This recipe is medium-hot as written! See the 'recipe modifications' section for tips on changing the spice level as needed.

Nutrition

Calories: 331kcal | Carbohydrates: 37g | Protein: 10g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 36mg | Sodium: 737mg | Potassium: 864mg | Fiber: 3g | Sugar: 4g | Vitamin A: 504IU | Vitamin C: 21mg | Calcium: 174mg | Iron: 2mg