Save I was standing at the counter one Saturday afternoon, staring at a bag of leftover russet potatoes, when the craving hit. Not for a whole baked potato, but for something crispy, cheesy, and indulgent. I remembered potato skins from a pub I used to visit in college, how they arrived at the table golden and crackling, loaded with cheese that stretched as you pulled one away. That afternoon, I decided to make them myself in the air fryer, and the house filled with the smell of butter and smoke.
The first time I served these, my sister grabbed one before I even finished plating them. She stood there with cheese dripping onto her fingers, laughing because it was too hot but too good to put down. We ended up eating half the batch in the kitchen, leaning against the counter, talking about nothing in particular. That is when I knew this recipe was a keeper.
Ingredients
- Russet potatoes: Their thick skins hold up beautifully under heat, and the starchy flesh scoops out cleanly, leaving a sturdy shell that crisps without curling.
- Bacon: I cook mine until it is just shy of shattering, then crumble it while it is still warm so it falls into uneven, flavorful bits.
- Shredded cheddar cheese: Sharp cheddar melts into every crevice and brings a tangy richness that balances the smokiness of the bacon.
- Sour cream: Cold and tangy, it cools down each bite and adds a creamy contrast to the crispy skin.
- Fresh chives: A handful of chopped chives brings color and a mild onion bite that feels fresh and bright.
- Unsalted butter: Melted and brushed on generously, it helps the skins turn golden and adds a subtle richness.
- Garlic powder: Just enough to add a savory undertone without overpowering the other flavors.
- Smoked paprika: This is what gives the skins that faint campfire flavor, even though they never saw a grill.
- Kosher salt and black pepper: Essential for bringing out the natural flavor of the potatoes and balancing the toppings.
Instructions
- Bake the potatoes:
- Pierce each potato a few times with a fork and bake them in the air fryer or oven until they give easily when pressed. Let them cool just enough that you can handle them without burning your fingertips.
- Scoop out the flesh:
- Slice each potato in half lengthwise and use a spoon to scoop out most of the soft inside, leaving a thin layer so the skin stays sturdy. Save the scooped potato for mashed potatoes or hash the next morning.
- Season and brush:
- Brush the skins inside and out with melted butter, then sprinkle them with garlic powder, smoked paprika, salt, and pepper. Do not skip the butter, it is what makes them golden.
- Crisp the skins:
- Place the skins cut-side down in the air fryer or on a baking tray and cook until the edges start to curl and the surface turns crisp. You will hear a faint sizzle if you listen closely.
- Add cheese and bacon:
- Flip the skins over, fill each one with shredded cheddar, and scatter the crumbled bacon on top. Return them to the heat just until the cheese melts and bubbles at the edges.
- Finish and serve:
- Let them cool for a minute, then top each skin with a spoonful of sour cream and a pinch of chives. Serve them while they are still warm and crackling.
Save One evening, I made these for a small gathering and watched as people who claimed they were not hungry reached for seconds. Someone asked if I had ordered them from somewhere, and I just smiled and said no, they came from the air fryer on my counter. That moment felt quietly satisfying, like I had pulled off something special without trying too hard.
Making Them Your Own
You can swap out the bacon for crumbled chorizo or leave it off entirely for a vegetarian version that still tastes decadent. I have added pickled jalapenos when I wanted heat, and once I stirred a little hot sauce into the sour cream just to see what would happen. It worked.
What to Do with the Scooped Potato
I used to toss the scooped-out potato until I realized it was basically free mashed potatoes waiting to happen. Mash it with butter and milk, or fry it up with onions for breakfast hash. It feels wrong to waste something that good.
Pairing and Serving Ideas
These potato skins are sturdy enough to be a snack on their own, but they also work as a side for grilled chicken or a simple green salad. I have served them with cold beer, sparkling water with lemon, and once with a glass of chilled white wine that surprised me by tasting perfect.
- Set them out on a wooden board with extra sour cream and chives on the side for people to add as they like.
- If you are feeding a crowd, double the batch and keep them warm in a low oven until everyone arrives.
- They reheat surprisingly well in the air fryer, just a few minutes at 375 degrees and they crisp right back up.
Save These potato skins have become the thing I make when I want to feel like I am treating myself without much fuss. They taste like celebration, even on an ordinary Tuesday.
Recipe FAQs
- → How can I make these potato skins vegetarian?
Simply omit the bacon or replace it with plant-based bacon crumbles to keep the smoky flavor without meat.
- → Can I bake the potato skins without an air fryer?
Yes, bake them in a preheated oven at 425°F (220°C) for similar crispiness and cooking times.
- → What type of potatoes work best?
Large russet potatoes are ideal for their firm texture and ability to crisp well during cooking.
- → How do I get the skins extra crispy?
Coating the skins with melted butter and seasoning before cooking again enhances crispness and flavor.
- → Can I prepare these in advance?
You can bake and cool the skins ahead, then reheat and fill them just before serving to maintain crispiness.