Bake the potatoes whole first, then scoop and brush the shells with fat and bake again, which is what makes the edges crisp instead of chewy. Leave a thin wall of potato so the shell holds up under the toppings. Melt the cheese in the oven, then finish with the cold toppings.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook75 min
Makes12 halves
CuisineAmerican
Cost$$
Gluten-free
Contains dairy
The Ingredients — and where to get them
Cook for12halves
Russet potatoes
Large russets have thick skins that crisp well and hold their shape when scooped.
Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.
Can you freeze Potato Skins? — Not ideal
You can, but the crisp coating softens. Freeze the cooked pieces, then re-crisp them in a hot oven or air fryer — never the microwave.
Can you make Potato Skins ahead of time? — Prep ahead
Best fried to order — the crunch fades if it sits. Do the breading or shaping ahead and cook it fresh when you serve.
Is Potato Skins gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Potato Skins vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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