Description
How to make crispy air fryer potato skins loaded with melted cheddar cheese, savory bacon, and fresh chives that are perfect for game day.
Ingredients
- The Foundation:
- 4 large Russet Potatoes (about 2.5 lbs total)
- 2 tablespoons Olive Oil
- 3 tablespoons Unsalted Butter, melted
- 8 slices Bacon, cooked crispy and crumbled
- 2 cups Cheddar Cheese, shredded (sharp or mild)
- Flavor & Texture Enhancers:
- 1/2 cup Sour Cream
- 1/4 cup Fresh Chives, finely chopped
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Essential Seasonings:
- 1 teaspoon Kosher Salt (plus more for baking potatoes)
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Smoked Paprika
Instructions
- Bake Potatoes: Preheat oven to 400°F (200°C). Pierce potatoes, rub with olive oil and salt. Bake for 45-60 minutes until fork-tender. This creates the perfect base for your Air Fryer Potato Skins.
- Halve & Scoop: Let potatoes cool slightly, then halve lengthwise. Carefully scoop out most of the flesh, leaving about a 1/4-inch shell. Reserve the scooped potato for another use or discard.
- Season Shells: Brush the inside and outside of each potato shell with melted butter. Season generously with salt, pepper, and smoked paprika. This layering of flavor is key for crispy Air Fryer Potato Skins.
- Air Fry Shells: Place seasoned shells in a single layer in your air fryer basket. Air fry at 375°F (190°C) for 8-10 minutes, until beautifully golden and crisp. Don’t overcrowd the basket.
- Fill Skins: Carefully remove shells from the air fryer. Fill each crispy shell with shredded cheddar cheese and crumbled bacon. Prepare these Air Fryer Potato Skins for their final delicious bake.
- Final Fry: Return filled potato skins to the air fryer. Cook at 375°F (190°C) for another 5-7 minutes, until the cheese is bubbly and melted. Watch closely to prevent burning.
- Garnish & Serve: Top your hot Air Fryer Potato Skins with a dollop of sour cream and a sprinkle of fresh chives. Serve immediately as a satisfying appetizer. Enjoy your perfect game day treat!
Notes
Don’t skip air frying empty shells until golden and crisp; this pre-crisping prevents soggy results.
Store cooled leftover potato skins in an airtight container in the refrigerator for 3-4 days.
Cheddar is classic, but Monterey Jack or Colby are excellent melting cheese substitutes for the filling.
Serve these crispy potato skins immediately, hot off the air fryer, for the best melted cheese experience.
Prep and season empty potato shells up to two days ahead; refrigerate in an airtight container.
Brown your butter until golden before brushing shells to add a nutty, richer flavor profile.
**Allergy Information:** Dairy