Crispy Air-Fryer Potato Skins (Printable version)

Golden, crispy potato skins filled with cheddar, bacon, and topped with sour cream and chives.

# Needed ingredients:

→ Potatoes

01 - 4 large russet potatoes, washed and dried

→ Toppings

02 - 4 strips bacon, cooked and crumbled (or vegetarian bacon as substitute)
03 - 1 cup shredded cheddar cheese (115 g)
04 - ½ cup sour cream (120 ml)
05 - 2 tablespoons chopped fresh chives
06 - 2 tablespoons unsalted butter, melted
07 - ½ teaspoon garlic powder
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon black pepper

# How to make it:

01 - Set air fryer to 400°F or oven to 425°F to preheat.
02 - Pierce each potato with a fork several times and bake for 35 to 40 minutes until fork-tender. Allow to cool until safe to handle.
03 - Cut potatoes in half lengthwise and scoop out flesh, leaving approximately ¼ inch thickness of skin intact. Reserve flesh.
04 - Brush potato skins inside and out with melted butter, then evenly distribute garlic powder, smoked paprika, kosher salt, and black pepper.
05 - Place skins skin-side down in the air fryer or on an oven tray and cook for 5 to 7 minutes (air fryer) or 10 minutes (oven) until crisp.
06 - Evenly sprinkle cheddar cheese into each potato skin, top with crumbled bacon, and return to air fryer for 2 to 3 minutes or oven for 5 minutes until cheese fully melts.
07 - Remove from heat, let cool slightly, then add a dollop of sour cream and sprinkle with chopped chives. Serve immediately.

# Expert Suggestions:

01 -
  • Crispy edges without the mess of deep frying, thanks to the air fryer or a hot oven.
  • Endlessly customizable with whatever cheese, herbs, or toppings you have on hand.
  • Uses the whole potato, so you can save the scooped insides for mashed potatoes or hash browns later.
  • Ready in under an hour and feels like restaurant quality every single time.
02 -
  • Do not skip poking the potatoes before baking, or they might burst in the oven.
  • Leave enough potato attached to the skin so it does not tear when you pick it up.
  • If your air fryer is small, work in batches so the skins crisp evenly instead of steaming.
  • Brush butter on both sides, the outside needs it just as much as the inside.
03 -
  • Use a melon baller to scoop out the potato flesh quickly and neatly without tearing the skin.
  • For extra crispy skins, flip them halfway through the first bake so both sides get direct heat.
  • Grate your own cheese instead of using pre shredded, it melts smoother and tastes fresher.
  • If you want them spicy, mix a pinch of cayenne into the butter before brushing.
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