Save I was hunting for a game day snack that didn't involve another bowl of chips when I spotted a bag of russet potatoes in the pantry. The air fryer had been collecting dust, so I figured why not give it a shot. What came out was a platter of golden, crackling potato skins that disappeared in minutes. Now they're the first thing I make when friends come over.
The first time I served these, my neighbor asked if I'd ordered them from a restaurant. I had to show her the air fryer basket still warm on the counter. She couldn't believe something that tasted so indulgent came together in under an hour. We ended up making a second batch that night because the first vanished before halftime.
Ingredients
- Russet potatoes: Their thick skins crisp beautifully and the starchy flesh scoops out clean, leaving sturdy little boats for all your toppings.
- Bacon: I cook mine in the oven on a sheet pan while the potatoes bake so everything finishes at once, and the smoky fat adds serious flavor.
- Cheddar cheese: Shred it yourself from a block because pre-shredded doesn't melt as smoothly, and you want that gooey, golden layer.
- Sour cream: Go full-fat here since it balances the richness and adds a cool, tangy contrast to the hot, crispy skins.
- Chives: Fresh is the only way to go, their mild onion bite and bright green color make the whole plate look alive.
- Butter: Melted and brushed on both sides, it's the secret to getting every edge golden and crackling.
- Garlic powder: A little goes a long way, it clings to the buttery surface and toasts into a savory crust.
- Smoked paprika: This is what gives the skins a faint campfire aroma that makes people lean in and ask what smells so good.
- Kosher salt and black pepper: Season generously because potatoes need more salt than you think, and freshly cracked pepper adds a gentle heat.
Instructions
- Prep and 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 steam can escape, then bake for 35 to 40 minutes until a fork slides in easily.
- 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 quarter-inch border so the skins stay sturdy.
- Brush with butter and season:
- Paint both sides of each skin with melted butter, then sprinkle on the garlic powder, smoked paprika, salt, and pepper. Don't skip the outside, that's where the crunch lives.
- Crisp the skins:
- Place them skin-side down in the air fryer or on a baking tray and cook for 5 to 7 minutes in the air fryer or 10 minutes in the oven. You want the edges to curl and turn deeply golden.
- Add cheese and bacon:
- Sprinkle shredded cheddar into each skin, then scatter the crumbled bacon on top. Pop them back in for 2 to 3 minutes until the cheese is bubbling and melted.
- Garnish and serve:
- Let them cool for a minute, then top each one with a generous dollop of sour cream and a scatter of fresh chives. Serve them hot while the cheese is still gooey.
Save There's something about pulling a tray of these out of the oven and watching everyone reach for one at the same time. The crunch when you bite through the skin, the way the cheese stretches, the cool sour cream against the hot potato. It's the kind of food that makes people stay in the kitchen instead of wandering back to the living room.
How to Store and Reheat
I've kept leftover skins in an airtight container in the fridge for up to two days, though they never last that long. To bring back the crispness, pop them in the air fryer at 375°F for about 4 minutes or under the broiler for a couple of minutes. Don't microwave them or you'll end up with sad, soggy skins that lost all their magic.
Swaps and Variations
If you want to skip the bacon, try crumbled vegetarian bacon or even sautéed mushrooms for a smoky, earthy bite. Swap cheddar for pepper jack if you like a little heat, or use a mix of cheeses like Monterey Jack and sharp white cheddar. I've also tossed in diced green onions, pickled jalapenos, or even a drizzle of hot sauce right before serving.
What to Serve Alongside
These are rich enough to be the star appetizer, but I like to set out a few extras so people can build their own loaded plate. A simple green salad with a tart vinaigrette cuts through the richness, and a platter of raw veggies with ranch gives people a lighter option. If you're going full game day mode, set out bowls of salsa, guacamole, and extra sour cream so everyone can pile on what they want.
- Serve with a crisp lager, sparkling water with lemon, or a cold cider.
- Pair with buffalo wings or a big batch of chili for a crowd-pleasing spread.
- Offer extra chives, crumbled bacon, and shredded cheese on the side for DIY topping.
Save Once you nail the crispy-skin-to-melted-cheese ratio, you'll find yourself making these on repeat. They're proof that the best snacks are the ones you can't stop reaching for.
Recipe FAQs
- → What type of potatoes work best?
Large russet potatoes are ideal for their starchy texture and ability to crisp well when cooked.
- → Can I make these without bacon?
Yes, vegetarian bacon or omitting bacon altogether works well, keeping the dish flavorful and suitable for vegetarians.
- → How do I achieve crispy skins using an air fryer?
Preheat the air fryer to 400°F (200°C), cook potato skins skin-side down for 5-7 minutes, then finish with toppings and air fry until cheese melts.
- → Are there spice options to enhance flavor?
Garlic powder, smoked paprika, salt, and black pepper add aromatic smoky and savory notes that complement the crispy skins.
- → What toppings complement these potato skins?
Cheddar cheese, crumbled bacon, sour cream, and chopped fresh chives provide a balance of creamy, smoky, and fresh flavors.
- → Can these be served with beverages?
They pair nicely with a crisp lager or sparkling water with lemon to balance richness and refresh the palate.