Ingredients
Scale
- 2 Large russet potatoes
- 1 cup Shredded sharp cheddar cheese
- 4 slices Thick-cut bacon
- 1/2 cup Sour cream
- 2 stalks Green onions
- 1 tablespoon Olive oil
Instructions
- Scrub the russet potatoes clean and pat them dry.
- Prick each potato a few times with a fork.
- Microwave the potatoes on high for 5-7 minutes until just tender but still firm enough to hold their shape.
- Cut each potato in half lengthwise.
- Using a spoon or small ice cream scoop, carefully scoop out the inner potato flesh, leaving about 1/4-inch of flesh attached to the skin.
- Toss the hollowed potato skins in 1 tablespoon of olive oil, coating evenly but not soggy.
- Place the potato skins in a single layer in the air fryer basket.
- Air fry at 400°F (200°C) for 10-12 minutes, flipping halfway through, until skins are golden and crispy with slightly puffed edges.
- Remove the skins from the air fryer and sprinkle each with shredded cheddar cheese and crumbled bacon.
- Return to air fryer for an additional 3-4 minutes until cheese is melted and bubbly. Watch carefully to avoid burning.
- Top each potato skin with a dollop of sour cream and a sprinkle of sliced green onions.
- Serve immediately while hot and crispy.
Notes
Ensure potatoes are evenly scrubbed to remove dirt. Don’t skip the microwaving step, and keep an eye on the skins during air frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 30mg
Keywords: potato skins, air fryer recipes, appetizers, snacks