Save I made these on a rainy Sunday when I had four enormous russet potatoes and no real plan for dinner. The air fryer was still new to me, and I wasn't sure it could handle something this loaded, but the smell of crisping potato skin and melting cheese convinced me otherwise. My neighbor knocked on the door halfway through cooking just to ask what smelled so good. These turned into our go-to whenever friends drop by unannounced.
The first time I served these at a small gathering, they disappeared before the main course even hit the table. One friend stood by the tray with a napkin, eating them one after another and pretending not to notice everyone watching. I doubled the batch the next time and they still vanished. Now I just accept that these are the real main event.
Ingredients
- Russet potatoes: Their thick skins crisp up beautifully and the starchy flesh scoops out cleanly, leaving a sturdy shell that holds all the toppings without collapsing.
- Bacon: I cook mine until it's almost too crispy, then crumble it by hand so you get uneven pieces that add pockets of smoky crunch.
- Cheddar cheese: Sharp cheddar melts into every crevice and tastes more interesting than mild, but use what you love or have on hand.
- Sour cream: The cool tang cuts through the richness and makes every bite feel balanced instead of heavy.
- Chives: Fresh chives add a mild onion flavor and a pop of green that makes the whole thing look less beige and more alive.
- Melted butter: Brushing it on before the second cook is what turns the skins golden and crisp instead of leathery.
- Garlic powder: A little goes a long way and it distributes more evenly than fresh garlic, which can burn in the air fryer.
- Smoked paprika: This adds a subtle warmth and a hint of campfire that makes people ask what your secret is.
- Kosher salt and black pepper: Season generously because potatoes need more salt than you think, and freshly cracked pepper makes a noticeable difference.
Instructions
- Get the potatoes tender:
- Preheat your air fryer to 400°F or your oven to 425°F. Pierce each potato several times with a fork so steam can escape, then cook for 35 to 40 minutes until a fork slides in easily.
- Scoop out the insides:
- Let the potatoes cool until you can handle them without burning your fingers. Slice each one in half lengthwise and use a spoon to scoop out most of the flesh, leaving about a quarter inch so the skin stays sturdy.
- Brush and season:
- Mix your melted butter with garlic powder, smoked paprika, salt, and pepper in a small bowl. Brush this all over the inside and outside of each potato skin so every surface gets flavor and crispness.
- Crisp them up:
- Place the skins cut-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. You want them golden and starting to crisp at the edges.
- Add the toppings:
- Flip the skins over and fill each one with shredded cheddar and crumbled bacon. Return them to the heat for another 2 to 3 minutes in the air fryer or 5 minutes in the oven until the cheese is bubbly and melted.
- Finish and serve:
- Let them cool for a minute so you don't burn your mouth. Top each skin with a spoonful of sour cream and a sprinkle of fresh chives, then serve them while they're still warm and crispy.
Save There's something about watching someone pick up a loaded potato skin, take a bite, and immediately reach for another that makes all the prep worth it. My dad once ate five in a row during a football game and declared them better than anything at the sports bar. I didn't argue.
Making Them Vegetarian
I've made these without bacon plenty of times and they still disappear just as fast. You can use plant-based bacon crumbles, which get nicely crispy, or skip the bacon entirely and add sautéed mushrooms or caramelized onions for a savory depth. Some people like to sprinkle on extra cheese or a handful of roasted peppers instead.
What to Do with the Scooped Potato
I used to toss the potato flesh until I realized I was throwing away half the ingredient. Now I mash it with butter and cream for an easy side dish, or I mix it with eggs and pan-fry it into crispy breakfast patties the next morning. You can also freeze it in a bag and add it to soup later when you need something hearty and thick.
Serving and Storing
These are best eaten fresh and hot, straight from the air fryer when the skins are still crackly. If you have leftovers, store them in an airtight container in the fridge for up to two days and reheat them in the air fryer at 375°F for about 5 minutes to bring back some of the crispness. The sour cream and chives should be added fresh after reheating, not before storing.
- Serve them on a big platter with extra sour cream and hot sauce on the side so people can add more as they go.
- They pair beautifully with a cold lager, sparkling water with lemon, or even a crisp white wine if you're feeling fancy.
- If you're making them for a party, you can bake and scoop the potatoes a few hours ahead, then do the final crisping and topping right before guests arrive.
Save These potato skins have earned a permanent spot in my kitchen rotation, and I hope they do the same in yours. They're proof that simple ingredients and a little bit of crispness can turn into something people remember.
Recipe FAQs
- → Can I make these potato skins vegetarian?
Yes, replace bacon with plant-based bacon crumbles or omit it entirely for a vegetarian-friendly option without sacrificing flavor.
- → What type of potatoes work best?
Large russet potatoes are ideal for their sturdy skins and fluffy interior, perfect for crisping and holding toppings.
- → How do I achieve extra crispiness?
Brushing the potato skins with melted butter and seasoning before air frying or baking enhances crispiness and flavor.
- → Can I prepare these in a conventional oven?
Absolutely, bake the potatoes at 425°F (220°C) and follow the same topping steps; cooking times are slightly longer but results remain delicious.
- → Are there any suggested variations to the toppings?
Yes, add sliced jalapenos for heat, switch up cheeses, or try different herbs to customize the flavor profile.