Crispy Air-Fryer Potato Skins (Printable Version)

Golden, crispy potato skins loaded with cheese, smoky bacon, and finished with sour cream and fresh chives.

# What You’ll Need:

→ Potatoes

01 - 4 large russet potatoes, washed and dried

→ Toppings

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

# Method:

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

# Expert Hints:

01 -
  • Theyre ridiculously crispy without deep frying, and you can prep them ahead and crisp them up right before guests arrive.
  • You get to save the scooped potato for mashed potatoes or hash browns the next morning, so nothing goes to waste.
02 -
  • Dont skip piercing the potatoes before baking, I forgot once and one exploded in the oven.
  • If you scoop out too much potato, the skins will collapse when you try to crisp them, so leave that quarter inch border.
03 -
  • Let the potatoes cool completely before scooping, theyre easier to handle and the skins stay intact.
  • Brush the outsides with butter too, it makes the skins even crispier and adds flavor you didnt know you were missing.
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