Crispy Air-Fryer Potato Skins (Printable)

Golden potato skins crisped to perfection with melted cheddar, smoky bacon, and a touch of sour cream.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes, washed and dried

→ Toppings

02 - 4 strips bacon, cooked and crumbled (or vegetarian bacon)
03 - 1 cup shredded cheddar cheese (115 g)
04 - ½ cup sour cream (4 fl oz / 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:

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

# Insider Tips:

01 -
  • The air fryer makes the skins incredibly crispy without needing to deep fry or use tons of oil.
  • You get to keep the scooped-out potato flesh for mashed potatoes or hash browns the next day, so nothing goes to waste.
  • They taste like something you'd order out, but you can make them in your own kitchen wearing pajamas.
  • The combination of warm, melty cheese and cool sour cream hits every craving at once.
02 -
  • Don't skip piercing the potatoes before baking or they might burst in the air fryer, which I learned the messy way.
  • Let the baked potatoes cool enough to handle comfortably before scooping, otherwise you'll burn your fingers and the potato will be too soft to work with cleanly.
  • If you're using the oven instead of an air fryer, place the skins on a wire rack over a baking sheet so air can circulate and they crisp up evenly on both sides.
03 -
  • Use a melon baller or grapefruit spoon to scoop out the potato flesh more easily and leave a neat, even border.
  • Brush the skins with butter right before crisping them, not too far in advance, so it doesn't soak in and make them soggy.
  • If you're making a big batch, work in batches in the air fryer rather than crowding them, so each skin gets evenly crispy.
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