Crispy Air-Fryer Potato Skins (Printable)

Golden potato skins filled with cheese and bacon, topped with sour cream and chives for a crispy, savory treat.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes, washed and dried

→ Toppings

02 - 4 strips bacon, cooked and crumbled (or vegetarian bacon)
03 - 1 cup (4 oz) shredded cheddar cheese
04 - ½ cup (4 fl oz) sour cream
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 the oven to 425°F.
02 - Pierce potatoes several times with a fork. Bake in the preheated air fryer or oven for 35 to 40 minutes until fork-tender. Allow to cool until manageable.
03 - Cut each potato lengthwise in half. Scoop out most flesh leaving ¼ inch border. Reserve flesh for another use.
04 - Brush potato skins inside and out with melted butter. Evenly sprinkle garlic powder, smoked paprika, kosher salt, and black pepper over them.
05 - Return potato skins to air fryer skin-side down and cook 5–7 minutes, or place on baking tray and bake for 10 minutes until crisp.
06 - Distribute shredded cheddar evenly inside skins, then top with crumbled bacon. Air fry for 2–3 minutes or bake for 5 minutes until cheese melts.
07 - Remove from heat and cool slightly. Top each skin with sour cream and sprinkle with chopped chives. Serve immediately.

# Expert Suggestions:

01 -
  • Crispy edges and tender bites that taste like comfort food without the guilt of deep frying
  • Endlessly customizable with whatever toppings you have on hand, from spicy peppers to leftover pulled pork
  • Perfect for game day, movie night, or when you need to impress guests with minimal effort
02 -
  • Do not skip brushing both sides of the skins with butter, it is the only way to get that deep golden crispness
  • Let the potatoes cool enough to handle before scooping or you will burn your fingers and tear the skins
  • If your cheese is not melting fast enough, give it another minute, but watch closely so it does not burn
03 -
  • Use a melon baller or sturdy spoon to scoop out the potato flesh cleanly without tearing the skin
  • For extra crunch, flip the skins halfway through the first crisping phase so both sides get direct heat
  • Grate your own cheese instead of buying pre shredded, it melts smoother and tastes fresher
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