Crispy Air Fryer Potato Skins (Printable)

Golden, crispy potato skins topped with cheese, bacon, sour cream, and fresh chives.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, washed and dried

→ Toppings

02 - 4 strips bacon (or vegetarian bacon), cooked and crumbled
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 the air fryer to 400°F or the oven to 425°F.
02 - Pierce potatoes several times with a fork and bake in the air fryer or oven for 35–40 minutes until fork-tender. Allow to cool until handling is safe.
03 - Cut each potato in half lengthwise and carefully scoop out most of the flesh, leaving a ¼ inch border. Reserve the flesh for another use.
04 - Brush potato skins inside and out with melted butter, then evenly sprinkle garlic powder, smoked paprika, kosher salt, and black pepper over them.
05 - Place potato skins skin-side down back in the air fryer or oven; cook for 5–7 minutes in the air fryer or 10 minutes in the oven until crisp.
06 - Distribute shredded cheddar cheese evenly inside each skin and top with crumbled bacon. Return to the air fryer for 2–3 minutes or oven for 5 minutes until cheese melts.
07 - Remove skins and let cool slightly before topping each with a dollop of sour cream and a sprinkle of fresh chives. Serve immediately.

# Expert Advice:

01 -
  • The air fryer makes the skins shatteringly crisp without needing cups of oil or a hot oven heating up your kitchen.
  • You get to use the scooped potato flesh for mashed potatoes or breakfast hash the next day, so nothing goes to waste.
  • They taste like restaurant appetizers but come together in under an hour with ingredients you probably already have.
  • Everyone can customize their own with extra toppings, which makes them perfect for picky eaters or mixed crowds.
02 -
  • Don't skip the fork piercing step or your potatoes might burst in the air fryer, which I learned the hard way during my second attempt.
  • If you scoop out too much potato, the skins will collapse under the weight of the toppings and you'll end up with a cheesy mess instead of neat little boats.
  • Let the skins cool for at least a minute after the final cook or the sour cream will melt into a puddle and lose its cool contrast.
03 -
  • Use a grapefruit spoon or a small melon baller to scoop out the potato flesh cleanly without tearing the skins.
  • If your air fryer is small, work in batches and keep the finished skins warm in a low oven while you finish the rest.
  • Add a pinch of cayenne to the butter mixture if you like a little heat, or sprinkle on sliced jalapeños before the cheese goes in.
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