Air-Fried Pizza Potato Skins


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Air-Fried Pizza Potato Skins

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    A must for your next sports-viewing snack line-up. Use your air fryer to “bake” potatoes, then top with your favorite pizza toppings—taco, BBQ chicken or meat lovers’. 

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    Servings and Ingredients

    Serves 4
    Potato Skins
    4 (8- to 10-oz.) russet potatoes
    1 ½ tsp. Gustare Vita olive oil
    Taco Topping
    1 lbs. Hy-Vee 80% lean ground beef
    ⅓ c. Hy-Vee original taco seasoning mix
    ¾ c. water
    ½ c. Hy-Vee traditional refried beans
    1 medium roma tomato, chopped
    ¼ c. chopped onion
    ½ c. shredded iceberg lettuce
    ½ c. Hy-Vee mild taco sauce
    ½ c. Hy-Vee finely shredded Mexican cheese

    Things To Grab

    • Vegetable brush
    • Paring knife
    • Hy-Vee vegetable cooking spray
    • Small metal spoon


    1. For potato skins, preheat air fryer to 400 degrees according to manufacturer’s directions. Scrub potatoes and dry well. Pierce several times with tip of a sharp knife. Cut each potato lengthwise in half; rub with olive oil. Spray air fryer basket with cooking spray. Working in batches, place potato halves in air fryer basket with flesh sides down. Air-fry for 25 to 30 minutes or until tender and begin to brown. Cool slightly.

      Hyvee Culinary Expert Tip
      Cooking times, temperatures and quantities may vary depending on the style of air fryer.
      Hy-Vee Seasons Magazine
    2. Scoop out flesh from each potato half to make ¼-in.-thick shells. Reserve scooped-out potato flesh for another use.


    3. For taco topping, brown ground beef in a large skillet over medium-high heat. Stir in taco seasoning mix and water. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes. Divide and layer beef mixture, refried beans, tomato and onion in potato shells. Place filled potato shells in air fryer basket; air-fry for 3 to 4 minutes or until toppings are heated through. Top with lettuce, taco sauce and Mexican cheese.