Pin it I threw together potato skins on a Sunday afternoon when I had four leftover russets and no real plan for dinner. The air fryer was sitting on the counter, and I figured I'd give it a shot instead of heating up the whole oven. What came out was so golden and crispy that I stood there eating two of them straight off the tray before I even plated the rest. Now it's my go-to whenever I want something that feels indulgent but comes together without much fuss.
I made these for a small gathering last fall, and my friend who usually skips appetizers ate four of them. She kept saying she couldn't believe they weren't fried, and honestly, neither could I. The cheese gets bubbly, the bacon stays crispy, and the sour cream cools everything down just right. It's the kind of snack that makes people linger in the kitchen instead of heading back to the living room.
Ingredients
- Russet potatoes: Their thick skin crisps up beautifully, and the starchy flesh scoops out clean, leaving sturdy little boats.
- Bacon: I cook mine until it's just shy of too crispy, so it doesn't shatter when you bite in.
- Cheddar cheese: Sharp cheddar melts faster and tastes better than the mild stuff, trust me on this.
- Sour cream: Full-fat sour cream is worth it here, the tang cuts through all that richness.
- Chives: Fresh chives add a bright, oniony pop that dried ones just can't match.
- Butter: Brushing melted butter on the skins before they crisp is what makes them taste like restaurant-quality.
- Garlic powder & smoked paprika: These two seasonings give the skins a subtle smokiness and depth without overpowering anything.
- Salt & pepper: Don't skip seasoning the skins themselves, it makes all the difference.
Instructions
- Bake the potatoes:
- Preheat your air fryer to 400°F or your oven to 425°F. Pierce each potato a few times with a fork so they don't burst, then bake until they're fork-tender, about 35 to 40 minutes.
- Scoop out the flesh:
- Let the potatoes cool just enough to handle, then slice them in half lengthwise. Use a spoon to scoop out most of the inside, leaving a thin border so the skins hold their shape.
- Season and crisp:
- Brush the skins inside and out with melted butter, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Place them skin-side down in the air fryer or on a baking tray and cook until the edges turn golden and crispy, about 5 to 7 minutes in the air fryer or 10 in the oven.
- Add the toppings:
- Sprinkle cheese evenly into each skin, then scatter the crumbled bacon on top. Air fry for another 2 to 3 minutes or bake for 5, just until the cheese melts and starts to bubble.
- Finish and serve:
- Let them cool for a minute, then top each skin with a dollop of sour cream and a sprinkle of fresh chives. Serve them while they're still warm.
Pin it One night I made these and forgot to put out any other snacks, and nobody even noticed. We all just stood around the counter, reaching for another skin, talking and laughing until the tray was empty. That's when I realized this recipe didn't need anything else alongside it.
Making Them Vegetarian
Leave out the bacon or swap in plant-based crumbles, and you still get all that crispy, cheesy goodness. I've done it both ways depending on who's coming over, and honestly, the vegetarian version is just as satisfying. Sometimes I'll add a little extra smoked paprika to make up for the missing smokiness from the bacon.
Storage and Reheating
These are best fresh, but if you have leftovers, store them in the fridge without the sour cream and chives. Reheat them in the air fryer for a few minutes to bring back the crispiness, then add the cool toppings right before serving. Microwaving them turns the skins soft and sad, so don't do it.
Serving Suggestions
I like to serve these with a cold beer or sparkling water with a wedge of lemon, something light to balance out the richness. They're perfect for game day, casual get-togethers, or even just a weekend treat when you want something that feels special without a lot of effort.
- Try adding sliced jalapenos on top if you like a little heat.
- A drizzle of hot sauce over the sour cream is another easy way to kick things up.
- If you're feeding a crowd, double the batch and use two trays.
Pin it These potato skins have become one of those recipes I make without thinking, the kind that always works and always gets eaten. I hope they become that for you too.
Recipe Questions & Answers
- → Can I use an oven instead of an air fryer?
Yes, baking at 425°F (220°C) for about 35-40 minutes and crisping the skins for 10 minutes works well as an alternative.
- → How do I make a vegetarian version?
Simply omit the bacon or substitute with plant-based bacon crumbles to maintain the smoky flavor without meat.
- → What type of potatoes is best?
Russet potatoes are ideal due to their starchy texture, which crisps nicely while holding the toppings well.
- → Can I prepare these ahead of time?
Yes, you can bake and season the skins ahead, then add cheese and toppings just before serving to maintain crispness.
- → What can I serve with these potato skins?
They pair well with crisp lagers, sparkling water with lemon, or a light fresh salad to balance richness.