Crispy Air-Fryer Potato Skins (Printable version)

Crisp potato skins topped with cheddar, bacon, sour cream, and fresh chives for a tasty snack.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, washed and dried

→ Toppings

02 - 4 strips bacon, cooked and crumbled (vegetarian bacon optional)
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

# Directions:

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

# Expert Tips:

01 -
  • They get crispier in the air fryer than they ever did in my oven, with hardly any oil.
  • You can load them up or keep them simple, and either way they disappear fast.
  • The leftover potato flesh makes the best mashed potatoes the next day.
02 -
  • Don't scoop the potatoes out too thin or they'll collapse when you try to crisp them up.
  • If you skip brushing the skins with butter, they won't get that deep golden color or rich flavor.
03 -
  • Use a spoon with a sharp edge to scoop out the potato flesh cleanly without tearing the skin.
  • Let the potatoes cool for at least five minutes before handling them, or you'll burn your fingers trying to scoop them out.
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