Crispy Air-Fryer Potato Skins (Printable)

Crispy golden potato skins filled with cheddar, smoky bacon, and topped with chives and sour cream.

# Ingredient List:

→ 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 g)
04 - ½ cup sour cream (120 ml)
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 Steps:

01 - Preheat air fryer to 400°F or conventional oven to 425°F.
02 - Pierce potatoes multiple times with a fork, then bake 35–40 minutes until fork-tender. Cool until handleable.
03 - Cut each potato in half lengthwise and scoop out flesh, leaving about ¼ inch border intact. Reserve flesh for other use.
04 - Brush melted butter inside and out of skins, then evenly sprinkle 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 cheese into each skin, top with crumbled bacon. Air fry 2–3 minutes or bake 5 minutes until cheese melts.
07 - Remove and cool slightly. Top each skin with sour cream and chopped chives. Serve immediately.

# Expert Advice:

01 -
  • The air fryer makes the skins shatteringly crisp without needing a pool of oil.
  • You can prep the potatoes ahead and fill them right before guests arrive.
  • Everyone gets to customize their own with extra toppings on the side.
  • The leftover potato flesh makes the best mashed potatoes the next day.
02 -
  • Don't skip piercing the potatoes before baking or they might burst in the oven.
  • Leave enough potato flesh in the skins so they hold their shape and don't collapse under the weight of the toppings.
  • Brush butter on both sides, the outer skin is what gets the crispiest and people fight over those pieces.
  • If your cheese isn't melting fast enough, tent the skins with foil for the last minute to trap the heat.
03 -
  • Save the scooped-out potato flesh and mix it with butter, cream, and cheese for instant mashed potatoes the next day.
  • If you're making a big batch, work in batches in the air fryer so the skins don't steam each other and lose their crunch.
  • For extra flavor, rub the skins with a little bacon fat before brushing on the butter.
  • Let the skins cool on a wire rack after crisping so the bottoms don't get soggy from trapped steam.
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