Crispy Air-Fryer Potato Skins (Print version)

Golden crispy potato skins filled with cheese, smoky 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 (or vegetarian bacon alternative)
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 the air fryer to 400°F or oven to 425°F.
02 - Pierce potatoes multiple times with a fork and bake in the air fryer or oven for 35 to 40 minutes until tender. Allow to cool.
03 - Halve each potato lengthwise and scoop out most of the flesh, leaving about ¼ inch (6 mm) border intact. Set flesh aside for another use.
04 - Brush the potato skins inside and out with melted butter and sprinkle with garlic powder, smoked paprika, kosher salt, and black pepper.
05 - Return skins to air fryer or oven, skin-side down, and cook for 5 to 7 minutes (air fryer) or 10 minutes (oven) until crisp.
06 - Top each skin evenly with shredded cheddar and crumbled bacon. Cook for an additional 2 to 3 minutes (air fryer) or 5 minutes (oven) until cheese is melted.
07 - Remove from heat, let cool slightly, then garnish each skin with a dollop of sour cream and a sprinkle of chopped chives. Serve immediately.

# Expert Tips:

01 -
  • They come out shatteringly crisp on the outside and tender inside, no deep fryer or mess required.
  • You can prep the potatoes ahead and fill them right before guests arrive, making hosting feel effortless.
  • Everyone gets to customize their own with extra toppings, which always sparks fun at the table.
02 -
  • Don't skip the fork piercing step or your potatoes might burst in the oven, and trust me, cleaning that up is no fun.
  • Leaving a thin border of potato flesh is crucial, because if you scoop too deep the skins will crack and lose their structure.
  • Brushing both sides with butter makes all the difference between limp skins and ones that shatter when you bite.
03 -
  • Use a spoon with a sharp edge to scoop the potato cleanly without tearing the skin.
  • If your air fryer is small, work in batches and keep the finished skins warm in a low oven so they all stay crisp.
  • Save the scooped potato for mashed potatoes, soup, or breakfast hash so nothing goes to waste.
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