Save I used to think potato skins were only something you ordered at chain restaurants until a friend showed me how easy they were to make at home. The air fryer changed everything. No more soggy bottoms or unevenly melted cheese, just golden shells that shatter when you bite into them. Now they show up at every casual gathering I host, and people always ask for the recipe.
The first time I made these for my sister, she ate three before I even finished plating the rest. She kept saying she couldnt believe they werent fried, and honestly, I felt the same way. Theres something about that contrast between the crispy skin and the creamy, tangy sour cream that makes them impossible to stop eating.
Ingredients
- Russet potatoes: Their thick skins get the crispiest, and the starchy flesh scoops out cleanly without tearing.
- Bacon: I cook mine until its almost too crispy because it softens slightly once you add it to the hot cheese.
- Cheddar cheese: Sharp cheddar melts beautifully and adds a bit of bite that balances the richness.
- Sour cream: Use full-fat for the best flavor and texture, it clings to the potato better than low-fat versions.
- Chives: Fresh chives add a mild onion flavor that doesnt overpower, dried just dont taste the same.
- Melted butter: This is what makes the skins golden and helps the seasonings stick.
- Garlic powder and smoked paprika: These two together create a savory, slightly smoky base that makes every bite more interesting.
- Salt and pepper: Kosher salt has the right texture for even seasoning, and black pepper adds just a little heat.
Instructions
- Bake the potatoes:
- Preheat your air fryer to 400°F or oven to 425°F. Pierce each potato several times with a fork so steam can escape, then bake for 35 to 40 minutes until theyre tender all the way through.
- Scoop and season:
- Let the potatoes cool just enough to handle, then slice them in half lengthwise. Scoop out most of the soft inside, leaving about a quarter inch border so the skins hold their shape.
- Brush with butter:
- Brush the insides and outsides with melted butter, then sprinkle with garlic powder, smoked paprika, salt, and pepper. This step is what makes them taste like more than just a vessel for toppings.
- Crisp the skins:
- Place the skins skin-side down in the air fryer or on a baking tray. Cook for 5 to 7 minutes in the air fryer or 10 minutes in the oven until theyre golden and crispy.
- Add cheese and bacon:
- Sprinkle cheese into each skin, then top with crumbled bacon. Air fry for 2 to 3 minutes or bake for 5 minutes until the cheese is fully melted and bubbling.
- Top and serve:
- Let them cool for a minute, then add a dollop of sour cream and a sprinkle of fresh chives. Serve them while theyre still warm and crispy.
Save I remember bringing these to a game night and watching everyone reach for seconds before theyd even finished their first. One friend who claimed she didnt like potatoes ended up eating four. Thats when I realized these werent just a snack, they were the kind of thing that makes people linger in the kitchen.
Making Them Ahead
You can bake and scoop the potatoes up to a day in advance, then store them covered in the fridge. When youre ready to serve, just brush with butter, season, and crisp them up. It makes hosting so much easier when you can do the messy part ahead of time.
Vegetarian Swap
Leave out the bacon or use plant-based crumbles, and theyre still incredibly satisfying. I sometimes add a pinch of smoked salt to make up for the smoky flavor the bacon would have brought. No one has ever complained about the vegetarian version.
Pairing and Serving Ideas
These are perfect with a cold lager or a sparkling water with lemon if youre keeping it light. I also love serving them alongside wings or as part of a bigger appetizer spread.
- Add sliced jalapenos on top for a spicy kick.
- Try mixing in some pepper jack cheese with the cheddar for extra flavor.
- Serve with extra sour cream or even a little ranch on the side for dipping.
Save These potato skins have become one of those recipes I make without thinking, and every time, they disappear faster than I expect. Theyre simple, satisfying, and always worth the effort.
Recipe FAQs
- → Can I make these without an air fryer?
Yes, you can bake the potato skins in a preheated oven at 425°F (220°C) for crisp edges instead of air frying.
- → What type of potatoes work best?
Large russet potatoes are ideal due to their starchy texture which crisps well and holds toppings nicely.
- → How do I make a vegetarian version?
Simply replace the bacon with plant-based crumbles or omit it entirely, keeping the cheese and sour cream toppings.
- → Can I prepare these ahead of time?
You can bake and season the skins in advance, then add cheese and toppings just before air frying for serving.
- → What seasoning enhances the flavor?
A blend of smoked paprika, garlic powder, salt, and pepper adds a savory, smoky depth to the potato skins.
- → Are there alternative toppings suggestions?
Try adding sliced jalapenos for heat or chopped green onions for extra freshness and crunch.