Appetizers & Snacks

Loaded Potato Skins

  • Prep 5 mins
  • Total 50 mins
  • Easy
  • Serves 4

Who doesn’t love a baked potato? These loaded potato skins are a delicious and fun take on the classic loaded baked potato.

TIP: To make these vegetarian, skip the ham and load on the veggies! We recommend adding broccoli to the mashed mix. 


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 large russet potatoes, cleaned
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 cup shredded sharp cheddar cheese
  • 3 tablespoons unsalted butter
  • 1/4 cup milk
  • 1/4 cup sour cream, plus more for serving
  • 1 bunch chives, sliced thin
  • 4 slices of ham, cubed


  • Silicone-Tipped Tongs
  • Large Bowl
  • Step 1

    Using a fork, poke holes in each potato. Rub each potato with the olive oil and season the skin with salt and pepper. Place the potatoes on the reversible rack in the lower position and place in the pot. Close the crisping lid.  

  • Step 2

    Select AIR CRISP, set temperature to 390 F, and set time to 35 minutes. Select START/STOP to begin.  

  • Step 3

    When cooking is complete, open lid and use tongs to transfer the potatoes to a cutting board.        

  • Step 4

    Cut the potatoes in half lengthwise. Using a spoon, scoop out the flesh into a large bowl, leave about 1/4 inch of flash on the skin. Set aside.

  • Step 5

    Sprinkle the hollowedout potato skins with 1/4 cup of cheese and place them back in the pot on the rack. Close crisping lid.  

  • Step 6

    Select BROIL and set time to 5 minutes. Select START/STOP to begin.

  • Step 7

    Add the butter, milk, and sour cream to the bowl with the flesh. Season with salt and pepper and mash together. Use a spatula to fold in 1/4 cup of cheese, 1/4 of the chives, and ham into the potato mixture.

  • Step 8

    When cooking is complete, open lid. Using tongs, carefully transfer the potatoes to the cutting board. Evenly distribute the mashed potato mixture into each potato skin and top with the remaining 1/4 cup of cheese. Return the loaded potato skins to the rack. Close Crisping lid. 

  • Step 9

     Select BROIL and set time to 5 minutes. Select START/STOP to begin.   

  • Step 10

    When cooking is complete, open lid. Carefully remove the potatoes. Cut them in half and garnish with the remaining chives. Serve with additional sour cream, if desired.