📝 About This Recipe
Transform the humble Russet potato into the ultimate pub-style appetizer using the power of rapid air circulation. These skins feature a shatteringly crisp exterior and a tender interior, loaded with sharp cheddar, smoky bacon, and zesty aromatics. By air frying instead of deep frying, you achieve that signature crunch with less oil and half the mess, making them a sophisticated yet comforting treat for any game day or gathering.
🥗 Ingredients
The Potatoes
- 4 medium Russet Potatoes (scrubbed clean and dried thoroughly)
- 2 tablespoons Extra Virgin Olive Oil (for coating)
- 1 teaspoon Kosher Salt
The Filling & Toppings
- 1.5 cups Sharp Cheddar Cheese (freshly shredded for better melting)
- 6 slices Thick-Cut Bacon (cooked until crispy and crumbled)
- 3 tablespoons Unsalted Butter (melted)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika (for a hint of wood-fired flavor)
For Garnish & Dipping
- 1/2 cup Sour Cream (full fat recommended)
- 2 tablespoons Fresh Chives (finely minced)
- 10-12 slices Pickled Jalapeños (optional, for heat)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prick the cleaned Russet potatoes several times with a fork to allow steam to escape. Rub them lightly with 1 tablespoon of olive oil and a pinch of salt.
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2
Place the whole potatoes in the air fryer basket. Cook at 400°F (200°C) for 35-40 minutes, or until a knife slides easily into the center. Remove and let cool for 10 minutes.
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3
While potatoes cool, mix the melted butter, garlic powder, smoked paprika, and remaining olive oil in a small bowl.
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4
Once cool enough to handle, slice each potato in half lengthwise.
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5
Using a spoon, scoop out the potato flesh, leaving about a 1/4-inch thick shell of potato against the skin. Save the scooped potato for mashed potatoes later!
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6
Brush the inside and outside of the potato shells generously with the seasoned butter and oil mixture.
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7
Place the shells back into the air fryer basket, cut-side down. Air fry at 400°F (200°C) for 5 minutes.
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8
Flip the shells over so they are cut-side up. Air fry for another 5 minutes until the edges are golden brown and crispy.
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9
Evenly distribute the shredded cheddar cheese into the hollowed centers of the skins.
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10
Sprinkle the crumbled bacon over the cheese.
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11
Return to the air fryer for a final 2-3 minutes, just until the cheese is bubbly and starting to brown.
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12
Remove carefully and top each skin with a dollop of sour cream, a sprinkle of fresh chives, and black pepper.
💡 Chef's Tips
Always use Russet potatoes as their thick skin holds up best to the air frying process compared to waxy varieties. For maximum crunch, ensure your potatoes are completely dry before the initial bake. Don't over-scoop; leaving that 1/4 inch of potato provides the perfect structural integrity and a 'creamy' contrast to the crisp skin. Freshly grate your cheese from a block; pre-shredded cheese is coated in potato starch which prevents it from melting smoothly. If you want extra spice, mix a little hot sauce into your sour cream before dolloping.
🍽️ Serving Suggestions
Serve alongside a cold, hoppy IPA or a crisp Lager to cut through the richness of the cheese and bacon. Pair with a side of spicy buffalo wings for the ultimate sports-bar-at-home experience. Offer a side of creamy ranch dressing or blue cheese dip for those who like extra indulgence. Serve on a wooden board with extra pickled jalapeños and lime wedges on the side for a bright finish.