Description
A quick and easy recipe for crispy loaded potato skins made in the air fryer, topped with melted cheddar cheese, smoky bacon, and served with a tangy sour cream dip mixed with fresh chives.
Ingredients
Scale
- 4 large russet potatoes, washed and scrubbed
- 1–2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 4–6 slices bacon, cooked and crumbled
- 1/2 cup sour cream
- 2 tablespoons green onions or chives, chopped
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Preheat the oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly, then prick each potato a few times with a fork.
- Bake the potatoes whole on a baking sheet for about 45-50 minutes, until the skins are crisp and the insides are tender when pierced with a knife.
- Let the potatoes cool for at least 10 minutes so they’re easier to handle. Then slice each potato in half lengthwise.
- Scoop out the flesh carefully, leaving about 1/4 inch (0.6 cm) of potato attached to the skins to keep them sturdy. Save the scooped potato for another use.
- Brush the potato skins lightly with olive oil on both sides, then sprinkle with salt, pepper, garlic powder, and smoked paprika (if using).
- Arrange the skins in the air fryer basket in a single layer—don’t overcrowd. Air fry at 400°F (200°C) for 8-10 minutes, flipping halfway, until the skins are golden and crispy.
- Remove the skins from the air fryer and sprinkle shredded cheddar cheese and crumbled bacon generously over each skin.
- Return to the air fryer for another 3-5 minutes at 370°F (188°C), until the cheese is melted and bubbly.
- Mix the sour cream with chopped chives or green onions in a small bowl while the skins finish cooking.
- Serve the potato skins hot with the sour cream on the side for dipping or dolloping right on top.
Notes
Do not overcrowd the air fryer basket to ensure even crispiness. Watch the cheese closely during melting to avoid burning. Pre-baking the potatoes is essential for crispy skins. For a vegetarian option, substitute bacon with sautéed mushrooms or caramelized onions. For dairy-free, use dairy-free cheese and coconut-based sour cream.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: About 2 potato skins
- Calories: 250
- Fat: 15
- Carbohydrates: 20
- Protein: 8
Keywords: potato skins, air fryer, loaded potato skins, crispy snack, cheddar cheese, bacon, sour cream, easy appetizer