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Air Fryer Crispy Potato Skins

Four halves of Air Fryer Crispy Potato Skins loaded with cheese, sour cream, bacon bits, and chives on a white plate.
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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 medium Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • 8 slices cooked bacon, crumbled
  • 1/2 cup sour cream
  • 2 tablespoons fresh chives, chopped

Instructions

  1. Preheat your air fryer to 400°F (200°C).
  2. Wash and dry the potatoes thoroughly. Pierce each potato several times with a fork.
  3. Bake the potatoes in the air fryer for 40 to 50 minutes, or until tender when squeezed.
  4. Remove potatoes and let them cool until you can handle them. Cut each potato in half lengthwise.
  5. Scoop out most of the inside flesh, leaving about a 1/4-inch thick shell. Reserve 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 skins in the air fryer basket, skin-side up, in a single layer if possible.
  8. Air fry at 400°F (200°C) for 8 to 10 minutes until the edges start to look dry and crisp.
  9. Flip the skins carefully and air fry for another 5 minutes until they are very crisp.
  10. Remove the skins. Fill each skin with shredded cheese and bacon pieces.
  11. Return the skins to the air fryer for 2 to 3 minutes, just until the cheese melts.
  12. Top with sour cream and chopped chives before serving.

Notes

  • For extra crispiness, lightly spray the inside of the skins with cooking spray after scooping the flesh out.
  • Do not overcrowd the air fryer basket; work in batches if necessary to maintain airflow.
  • Russet potatoes work best because they have thick skins suitable for crisping.

Nutrition

Find it online: https://magazinemeal.com/air-fryer-crispy-potato-skins/