Description
Make crispy potato skins quickly in your air fryer, loaded with cheese, bacon, and fresh toppings.
Ingredients
Scale
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 6 slices cooked bacon, crumbled
- 1/2 cup sour cream
- 2 tablespoons chopped fresh chives
Instructions
- Wash the potatoes well. Pierce each potato several times with a fork.
- Microwave the potatoes on high for 6 to 8 minutes, turning halfway, until soft inside. Alternatively, bake them at 400F (200C) for 45 minutes. Let the potatoes cool until you can handle them.
- Preheat your air fryer to 380F (195C).
- Slice each cooled potato in half lengthwise. Scoop out most of the inside flesh, leaving about a 1/4-inch thick shell. Reserve the scooped potato for another use.
- Brush the outside and inside of the potato shells lightly with olive oil. Sprinkle with salt and pepper.
- Place the potato skins in the air fryer basket in a single layer, ensuring they do not overlap.
- Air fry for 8 minutes. Flip the skins carefully and air fry for another 4 to 6 minutes, until the edges are golden brown and crispy.
- Remove the skins from the air fryer. Fill each skin generously with shredded cheese and crumbled bacon.
- Return the filled skins to the air fryer and cook for 2 to 3 minutes, until the cheese is melted and bubbly.
- Top the melted cheese and bacon with a dollop of sour cream and a sprinkle of fresh chives before serving.
Notes
- For extra crispiness, lightly spray the inside of the skins with cooking spray before adding the oil and seasoning.
- You can prepare the cooked potato shells and fillings ahead of time. Store them separately in the refrigerator for up to 2 days.
- Try topping options like chopped green onions, crumbled blue cheese, or a drizzle of ranch dressing.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 2 skins
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 24
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 3
- Protein: 15
- Cholesterol: 55