Ingredients
- 4 small russet potatoes
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 1 cup shredded cheddar cheese (or cheese of choice)
- 4 slices bacon cooked and crumbled
- 1 green onion thinly sliced
- ½ cup sour cream
Instructions
- Scrub and dry the potatoes. Prick the potatoes all over using a fork to allow the steam to escape while cooking. Place the potatoes in the air fryer basket, making sure to leave some space between them to allow the air to circulate. Set the air fryer to 400°F and cook for 30 minutes. Allow them to cool until they can be handled safely.
- Cut the potatoes in half lengthwise. Carefully scoop out the insides, leaving about a ¼-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.