Save I was standing in my kitchen on a chilly Sunday evening when I realized I had four russet potatoes sitting on the counter and absolutely no plan for dinner. The air fryer was still warm from an earlier experiment, and suddenly I remembered those loaded potato skins I used to order at restaurants. I figured I could probably make them myself, and honestly, they turned out even better than I expected. The skins crisped up so perfectly in the air fryer that I couldn't believe I'd never tried this before. Now they're my go-to whenever I need something that feels indulgent but comes together without much fuss.
The first time I made these for friends, I watched them disappear from the plate faster than I could refill it. One friend grabbed two at once and declared them better than any bar food she'd ever had. I remember feeling ridiculously proud, even though the recipe is so simple. There's something about the smell of bacon and melted cheese that just makes people happy, and seeing everyone reach for seconds made me feel like I'd actually accomplished something that night.
Ingredients
- Russet potatoes: These are the best choice because their thick skins hold up beautifully and get crispy, while the flesh inside is fluffy and easy to scoop out.
- Bacon: I cook mine in the oven on a baking sheet until it's really crispy, then crumble it up while it's still warm so it sticks to the cheese better.
- Cheddar cheese: Shred it yourself if you can, because pre-shredded cheese has a coating that keeps it from melting as smoothly.
- Sour cream: Full-fat sour cream is worth it here for the richness and tang that balances out all the savory flavors.
- Chives: Fresh chives add a bright, oniony bite that makes the whole thing feel a little fancy.
- Melted butter: Brushing the skins with butter before crisping them up is the secret to that golden, crunchy texture.
- Garlic powder, smoked paprika, salt, and pepper: This simple seasoning blend adds depth without overpowering the potato flavor.
Instructions
- Bake the potatoes:
- Preheat your air fryer to 400°F or your oven to 425°F, then pierce each potato a few times with a fork so steam can escape. Bake them for 35 to 40 minutes until they're tender enough that a fork slides right through, then let them cool until you can handle them without burning your fingers.
- Scoop out the flesh:
- Cut each potato in half lengthwise and use a spoon to scoop out most of the inside, leaving about a quarter inch of potato attached to the skin. Save that fluffy potato flesh in a bowl because it's perfect for mashing up tomorrow.
- Season and crisp the skins:
- Brush the insides and outsides of the potato skins with melted butter, then sprinkle them with garlic powder, smoked paprika, salt, and pepper. Put them back in the air fryer or oven skin-side down and cook for 5 to 7 minutes in the air fryer or 10 minutes in the oven until they're golden and crispy.
- Add the toppings:
- Sprinkle shredded cheddar evenly into each crispy skin, then scatter the crumbled bacon on top. Air fry for another 2 to 3 minutes or bake for 5 minutes until the cheese is fully melted and bubbly.
- Finish and serve:
- Let the potato skins cool for a minute or two, then add a dollop of sour cream and a sprinkle of fresh chives on each one. Serve them right away while they're still warm and crispy.
Save I made these on a night when I just wanted comfort food and didn't feel like leaving the house. Sitting on the couch with a plate of crispy, cheesy potato skins and a cold drink felt like exactly what I needed. It's funny how something so simple can turn an ordinary evening into something that feels a little special.
Making Them Vegetarian
If you want to skip the bacon entirely, these are still incredibly good with just the cheese, sour cream, and chives. I've also used plant-based bacon crumbles when cooking for vegetarian friends, and they loved it just as much. Sometimes I'll add sauteed mushrooms or caramelized onions for extra flavor and texture without any meat at all.
Storage and Reheating
Leftovers can be stored in an airtight container in the fridge for up to two days, though they're never quite as crispy as when they're fresh. To reheat them, I pop them back in the air fryer at 375°F for about 5 minutes, which brings back most of that crunch. The oven works too, but it takes a bit longer and you'll want to use a wire rack so they don't get soggy on the bottom.
Serving Suggestions
These potato skins are perfect as an appetizer for game day or a casual dinner party, but I've also eaten them as a full meal with a simple side salad. They pair really well with a crisp lager or a sparkling water with lemon if you want something lighter. I once served them alongside buffalo wings and it felt like the ultimate comfort food spread.
- Add sliced jalapenos on top before the final bake if you like a little heat.
- Try swapping cheddar for pepper jack or a Mexican cheese blend for a different flavor.
- Serve with extra sour cream, salsa, or even guacamole on the side for dipping.
Save These potato skins have become one of those recipes I make without even thinking about it anymore, and every time they come out of the air fryer, I'm reminded why. They're crispy, cheesy, and comforting in all the right ways, and they never fail to make people smile.
Recipe FAQs
- → How do I get the potato skins extra crispy?
Brushing the skins with melted butter and spices before air frying or baking helps achieve a golden, crispy texture on both sides.
- → Can I prepare these without an air fryer?
Yes, baking at 425°F in the oven works well to cook the potatoes and crisp the skins in place of the air fryer.
- → What type of potatoes work best?
Large russet potatoes are ideal due to their fluffy interior and sturdy skins perfect for holding the toppings.
- → Is there a vegetarian option available?
Replacing bacon with plant-based crumbles or omitting it entirely creates a tasty vegetarian-friendly alternative.
- → How should I serve these for best flavor?
Serve warm with a dollop of cool sour cream and fresh chives on top to balance the smoky, cheesy richness.
- → Can I add extra heat to these potato skins?
Yes, sliced jalapenos can be added as a topping to introduce a spicy kick that complements the richness.