Description
Crispy and loaded air fryer potato skins stuffed with melted cheddar cheese, crispy bacon, and topped with sour cream and green onions. This easy appetizer or game-day snack is perfectly cooked in the air fryer for extra crunch and flavor.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes
Seasonings and Oil
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 1/4 cup sour cream
- 2 tablespoons chopped green onions
Instructions
- Preheat and Cook Potatoes: Preheat your air fryer to 400°F (200°C). Scrub the potatoes clean and pierce each several times with a fork. Place them in the air fryer basket and cook for 35 to 40 minutes until they are fork-tender.
- Prepare Potato Skins: Let the potatoes cool slightly. Cut each potato in half lengthwise, then carefully scoop out most of the potato flesh, leaving about 1/4-inch thick skin to maintain structure.
- Season and Crisp Skins: Brush the insides of the potato skins with olive oil, then season with salt and black pepper. Place them back in the air fryer skin-side down and cook at 400°F for 5 to 6 minutes until the skins become crispy.
- Add Cheese and Bacon: Sprinkle shredded cheddar cheese and crumbled cooked bacon evenly inside each potato skin. Return to the air fryer and cook for an additional 2 to 3 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove the potato skins from the air fryer and top each with a dollop of sour cream and a sprinkle of chopped green onions. Serve warm as a delicious appetizer or snack.
Notes
- Save the scooped-out potato flesh for mashed potatoes or other recipes to avoid waste.
- You can substitute turkey bacon or omit bacon altogether for a vegetarian version.
- Perfect served as an appetizer or game-day snack for gatherings.
