Save One Sunday afternoon I pulled a tray of these from the air fryer and my neighbor leaned over the fence asking what smelled so good. The potatoes were bronzed and crackling, cheese still bubbling at the edges. I handed one over warm and watched her eyes close after the first bite. Sometimes the best recipes are the ones that make strangers feel like friends.
I started making these during football season when my brother would show up unannounced with half the neighborhood. They vanished faster than I could plate them. Now I double the batch every time because I learned the hard way that eight skins among hungry people is basically a tease.
Ingredients
- Russet potatoes: Their thick skins crisp beautifully and the starchy flesh scoops out clean, leaving a sturdy boat for all the toppings.
- Bacon: I cook mine until it shatters, then crumble it while its still warm so the fat coats every piece with flavor.
- Cheddar cheese: Sharp cheddar melts into every crevice and gets those crispy burnt edges that everyone fights over.
- Sour cream: Cold and tangy, it cuts through the richness and cools your tongue if you went heavy on the paprika.
- Chives: Fresh is worth it here, the mild onion bite wakes up the whole dish without overpowering anything.
- Melted butter: This is what makes the skins go from pale to golden, brush it everywhere and dont be shy.
- Garlic powder: It toasts in the air fryer and smells like a pizzeria, way better than raw garlic here.
- Smoked paprika: Adds a campfire sweetness that makes people ask if you grilled these outside.
- Kosher salt and black pepper: Season twice, once before crisping and again after if needed, potatoes drink up salt.
Instructions
- Preheat and prep:
- Get your air fryer to 400°F or your oven to 425°F. Poke each potato several times with a fork so steam can escape, otherwise theyll burst and make a mess.
- Bake the potatoes:
- Let them cook for 35 to 40 minutes until a fork slides in without resistance. When theyre done, set them aside until theyre cool enough to handle without burning your fingers.
- Scoop out the flesh:
- Slice each potato in half lengthwise and scoop out most of the inside, leaving about a quarter inch so the skin holds its shape. Save that fluffy potato for mashed potatoes tomorrow.
- Brush and season:
- Paint every surface with melted butter, then dust with garlic powder, smoked paprika, salt, and pepper. Dont skip the outside, thats where the crunch lives.
- Crisp the skins:
- Lay 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 in the oven. Theyll turn golden and start to smell like a diner.
- Add cheese and bacon:
- Sprinkle cheese into each skin, then scatter the crumbled bacon on top. Cook for another 2 to 3 minutes in the air fryer or 5 in the oven until the cheese is molten and starting to brown.
- Finish and serve:
- Let them cool for a minute so no one burns their mouth, then top each with a spoonful of sour cream and a scatter of chives. Serve them while theyre still warm and crackling.
Save The first time I made these my daughter ate three before dinner and fell asleep on the couch with cheese on her chin. I covered her with a blanket and ate the rest myself standing at the counter. Some nights dont need anything fancy.
Making Them Vegetarian
Skip the bacon or use plant-based crumbles, the smoked paprika still gives you that campfire flavor. I did this for a friend once and she didnt even notice the bacon was gone until I told her.
What to Do with the Scooped Potato
Mash it with butter and cream for tomorrows side dish, or fold in cheese and chives and bake it into twice-baked potato filling. I never waste it, that fluffy center is too good to toss.
Storing and Reheating
You can bake and scoop the potatoes a day ahead, then cover and chill them until youre ready to crisp and fill. Leftovers reheat in the air fryer at 375°F for about 5 minutes, they wont be quite as crisp but theyll still disappear fast.
- Let them come to room temperature before reheating so the cheese melts evenly.
- Add fresh sour cream and chives after reheating, not before.
- If the skins feel soft, give them an extra minute skin-side down to bring back the crunch.
Save These potato skins show up at every party I throw now, and every time someone asks for the recipe. I just tell them to make extra, because no one ever believes me until theyre gone.
Questions & Answers
- → Can I make these potato skins vegetarian?
Yes, simply substitute the bacon with plant-based bacon crumbles or omit it entirely while keeping all other ingredients the same.
- → Is an air fryer necessary for cooking these potato skins?
No, you can bake them in a conventional oven at 425°F (220°C) for similar crispiness and flavor.
- → How do I ensure the potato skins turn out crispy?
Brushing the skins with melted butter and cooking them skin-side down in the air fryer or oven helps achieve a golden and crisp texture.
- → What seasonings enhance the flavor of the potato skins?
A blend of garlic powder, smoked paprika, kosher salt, and black pepper adds a subtle smoky and savory taste to the skins.
- → Can I add extra spice to these potato skins?
Yes, adding sliced jalapenos or a sprinkle of chili powder will provide extra heat to the crispy potato skins.