Crispy Air-Fryer Potato Skins (Printable Version)

Golden, crispy potato skins topped with cheese, smoky bacon, sour cream, and fresh chives for a delightful snack.

# Ingredient List:

→ 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 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 ground black pepper

# Directions:

01 - Set the air fryer to 400°F or preheat the oven to 425°F.
02 - Pierce each potato several times with a fork and bake in the air fryer or oven for 35 to 40 minutes until tender; cool until safe to handle.
03 - Slice each potato in half lengthwise, then carefully scoop out most of the flesh, leaving a ¼-inch border; save the flesh for another use.
04 - Brush the inside and outside of the potato skins with melted butter, then evenly sprinkle garlic powder, smoked paprika, salt, and black pepper.
05 - Place the potato skins 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 until crisp.
06 - Distribute shredded cheddar cheese evenly inside each skin, top with crumbled bacon, then return to the air fryer for 2 to 3 minutes or oven for 5 minutes until cheese melts.
07 - Remove the skins, let cool slightly, then top each with a dollop of sour cream and sprinkle with chopped chives; serve immediately.

# Expert Tips:

01 -
  • The air fryer makes the skins impossibly crispy without deep frying, so you get all the crunch with way less oil.
  • You can prep the potatoes ahead and fill them right before guests arrive, making hosting feel effortless.
  • The combination of melted cheddar, smoky bacon, and cool sour cream hits every flavor note you crave in a snack.
  • Theyre endlessly customizable, so you can make them spicy, vegetarian, or loaded with extra toppings depending on the crowd.
02 -
  • Don't skip piercing the potatoes before baking, or they can burst in the oven or air fryer from the steam buildup.
  • Leaving about a quarter inch of potato flesh inside the skins is crucial, because if you scoop too much out, they'll collapse when you crisp them.
  • Brushing the skins with butter on both sides makes all the difference in getting that golden, crunchy texture.
03 -
  • Save the scooped-out potato flesh and use it for mashed potatoes, potato pancakes, or even a quick breakfast hash the next morning.
  • If you're making a big batch, work in batches in the air fryer so the skins don't overlap and stay evenly crispy.
  • For extra flavor, mix a little grated Parmesan into the cheddar before sprinkling it into the skins.
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