Crispy Air Fryer Potato Skins with Cheese
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 4 large Russet potatoes (pre-baked and cooled)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1.5 cups shredded sharp cheddar cheese
- 1/3 cup cooked bacon bits
- 2 tablespoons fresh chives or green onions, sliced
- Sour cream for serving
Instructions
- Step 1: Prep the Potatoes
Take your pre-baked potatoes and slice them in half lengthwise. Use a spoon to gently scoop out the flesh, leaving about a 1/4-inch thick shell. Save the scooped-out potato for mashed potatoes or another recipe. - Step 2: Season the Skins
In a small bowl, mix the olive oil, garlic powder, salt, and pepper. Use a pastry brush to coat both the inside and the outside of the potato skins thoroughly with the oil mixture. - Step 3: Initial Air Fry
Place the potato skins in the air fryer basket in a single layer, skin-side up. Air fry at 400°F (200°C) for 5 to 7 minutes. Flip them over and cook for another 3 to 5 minutes until the edges are golden and crispy. - Step 4: Add the Toppings
Carefully fill each potato skin with a generous amount of shredded cheddar cheese and sprinkle the bacon bits on top. Do not overcrowd the skins so the air can still circulate around them. - Step 5: Final Melt
Place the filled skins back into the air fryer. Cook at 370°F (185°C) for 2 to 3 minutes, or until the cheese is completely melted and bubbling. Top with fresh chives or green onions before serving.