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Air Fryer Crispy Potato Skins

Close-up of three Air Fryer Crispy Potato Skins topped with melted cheese, bacon bits, sour cream, and fresh chives.
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Make exceptionally crispy potato skins using your air fryer. This recipe focuses on achieving maximum crunch without deep frying.

Ingredients

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  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • 8 slices cooked, crumbled bacon
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh chives

Instructions

  1. Preheat your air fryer to 400°F (200°C).
  2. Scrub the potatoes clean. Pierce each potato several times with a fork.
  3. Bake the potatoes in the oven at 400°F (200°C) for 45 to 60 minutes, or until tender when squeezed. This initial baking helps dry out the inside.
  4. Let the potatoes cool until you can handle them safely. Cut each potato in half lengthwise.
  5. Use a spoon to carefully scoop out most of the inside flesh, leaving about a 1/4-inch thick shell. Save the scooped flesh for another use.
  6. Brush the outside and inside of the potato skins lightly with olive oil. Sprinkle with salt and pepper.
  7. Place the potato skins in the air fryer basket in a single layer, ensuring they do not overlap. Work in batches if necessary.
  8. Air fry at 380°F (195°C) for 8 to 10 minutes, flipping halfway through, until the edges are golden brown and crisp.
  9. Increase the air fryer temperature to 400°F (200°C). Fill each skin with shredded cheese and bacon pieces.
  10. Return the skins to the air fryer for 2 to 3 minutes, or until the cheese is melted and bubbly.
  11. Remove carefully. Top with a dollop of sour cream and a sprinkle of fresh chives before serving.

Notes

  • For the crispiest results, ensure the potato shells are completely dry before oiling and air frying.
  • Do not overcrowd the air fryer basket; cook in batches for even crisping.
  • You can substitute the bacon with cooked, crumbled mushrooms for a vegetarian option.

Nutrition

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