Crispy Air-Fryer Potato Skins (Printable)

Golden potato skins with melted cheese, smoky bacon, sour cream, and chives for a crispy delight.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, washed and dried

→ Toppings

02 - 4 strips bacon, cooked and crumbled (or use vegetarian bacon)
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

# How to Make It:

01 - Preheat air fryer to 400°F or oven to 425°F.
02 - Pierce potatoes several times with a fork. Bake or air fry for 35 to 40 minutes until fork-tender. Cool until safe to handle.
03 - Cut each potato in half lengthwise. Scoop out flesh, leaving a ¼-inch border. Reserve flesh for another use.
04 - Brush potato skins inside and out with melted butter. Sprinkle with garlic powder, smoked paprika, kosher salt, and black pepper.
05 - Arrange skins skin-side down in air fryer or oven. Cook 5–7 minutes in air fryer or 10 minutes in oven until crisp.
06 - Evenly sprinkle cheddar cheese into each skin and top with crumbled bacon. Cook 2–3 minutes in air fryer or 5 minutes in oven until cheese melts.
07 - Remove and cool slightly. Top each potato skin with a dollop of sour cream and chopped chives. Serve immediately.

# Expert Suggestions:

01 -
  • The air fryer makes the skins shatteringly crisp without heating up your whole kitchen.
  • You can prep the potatoes ahead and fill them right before guests arrive.
  • Everyone gets to customize their own toppings, which means no complaints at the table.
02 -
  • If you dont let the potatoes cool before scooping, the flesh turns to mush and the skins tear, ask me how I know.
  • Brushing butter on the outside is not optional, thats the only way the skins get crispy instead of leathery.
03 -
  • Use a grapefruit spoon to scoop the potato, the serrated edge makes it easier and cleaner.
  • If you want extra crispy skins, flip them halfway through the first crisping step so both sides get direct heat.
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