Air Fryer Potato Skins

With all this flavor, who needs the whole spud?? We're making Air-Fryer Potato Skins—crispy Russets crammed with bacon, sour cream, and cheddar cheese.

Course Appetizer, Side Dish

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 284kcal

Author FoodFaithFitness

Ingredients

4 small russet potatoes
1 tbsp olive oil
salt and freshly ground black pepper to taste
1 cup shredded cheddar cheese or cheese of choice
4 slices of bacon cooked and crumbled
1 green onion thinly sliced
1/2 cup sour cream or Greek yogurt for a healthier swap

Instructions

Cook the potatoes until tender, either in the air fryer or using your preferred method. Allow them to cool until they can be handled safely.
Cut the potatoes in half lengthwise. Carefully scoop out the insides, leaving about a 1/4-inch layer of potato on the skin.
Brush the inside of each potato skin with olive oil and season with salt and pepper. Place half of the potato skins in the air fryer basket and cook at 400°F for 5 minutes until they start to crisp up. Remove and set aside, then repeat with the remaining skins.
Sprinkle each skin with a generous amount of cheddar cheese. Return the skins to the air fryer, working in batches if necessary. Cook at 350°F for 3 minutes (the cheese should be bubbly).
Remove the potato skins from the air fryer and top with crumbled bacon and sliced green onions. Add a bit of sour cream on each. Serve immediately. Don't forget to DEVOUR!

Nutrition