Crispy Air-Fryer Potato Skins (Print Version)

Golden potato skins filled with cheese and smoky bacon, topped with sour cream and chives.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, washed and dried

→ Toppings

02 - 4 strips bacon (or vegetarian bacon), cooked and crumbled
03 - 1 cup shredded cheddar cheese (115 grams)
04 - ½ cup sour cream (120 milliliters)
05 - 2 tablespoons fresh chives, chopped
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 Prepare:

01 - Preheat air fryer to 400°F or oven to 425°F.
02 - Pierce potatoes with a fork several times and bake for 35 to 40 minutes until fork tender. Cool until safe to handle.
03 - Cut each potato in half lengthwise. Scoop out flesh leaving a ¼-inch (6 mm) border.
04 - Brush skins inside and out with melted butter, then sprinkle evenly with garlic powder, smoked paprika, kosher salt, and black pepper.
05 - Return skins to air fryer or oven skin-side down. Cook 5–7 minutes in air fryer or 10 minutes in oven until crisp.
06 - Distribute shredded cheddar evenly in each skin, top with crumbled bacon, then cook 2–3 minutes in air fryer or 5 minutes in oven until cheese melts.
07 - Remove skins, cool slightly, then top each with sour cream and chopped chives. Serve immediately.

# Expert Advice:

01 -
  • Crispy edges without the mess of deep frying or waiting for the oven to preheat forever.
  • You get to use up those potato insides for mashed potatoes or soup the next day.
  • Everyone can customize their own toppings, which makes them weirdly fun to serve.
02 -
  • Do not skip piercing the potatoes before baking or they might explode in the air fryer, learned that one the hard way.
  • Leave enough potato flesh along the edges or the skins will collapse when you try to fill them.
  • Brush butter on both sides of the skins, the outer skin gets just as crispy and delicious as the inside.
03 -
  • Use older russet potatoes if you have them, their skins are thicker and crispier than fresh ones.
  • Let the skins cool for just a minute before adding sour cream or it will melt into a puddle.
  • If you are making a big batch, work in batches in the air fryer so they stay crispy instead of steaming.
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