Description
Crispy air fryer potato skins loaded with melted cheddar cheese and crumbled bacon, garnished with green onions and served with sour cream for a delicious appetizer.
Ingredients
- 4 medium russet potatoes, baked and cooled (or pre-baked)
- Olive oil spray
- Salt to taste
- 1 cup shredded cheddar cheese (or a blend)
- 1/2 cup cooked, crumbled bacon
- 2 tablespoons chopped green onions, for garnish
- Sour cream, for serving
Instructions
- Prepare the potato skins: Cut the pre-baked and cooled potatoes in half lengthwise. Using a small spoon, carefully scoop out most of the potato flesh, leaving about a 1/4-inch border around the skin to form a boat.
- First air fry: Lightly spray the potato skins, skin-side down, with olive oil and sprinkle with salt. Place them in a single layer in your air fryer basket. Air fry at 360°F (180°C) for 5 minutes.
- Load the skins: Open the air fryer basket. Carefully add shredded cheese into each potato skin boat. Top with crumbled bacon.
- Second air fry: Return the basket to the air fryer and cook for another 5 minutes, or until the cheese is melted and bubbly and the potato skins are golden brown and crispy.
- Garnish and serve: Remove the potato skins from the air fryer. Sprinkle with chopped green onions and add a dollop of sour cream to each before serving warm.
Notes
- Ensure potatoes are fully cooled before scooping to avoid burns.
- For a vegetarian version, omit the bacon and use plant-based alternatives.
- Air fryer models may vary; adjust time if needed for crispiness.