Air Fryer Loaded Potato Skins
Delicious and easy air fryer loaded potato skins filled with cheese, bacon, and topped with sour cream.
Ingredients
For the Potato Skins
- 4 medium russet potatoes A great choice for crispy skins.
- 2 tablespoons olive oil For that perfect golden crisp.
- salt and pepper Essential for enhancing flavors.
Toppings
- ½ cup cooked bacon, crumbled Adds a savory crunch.
- 1 cup shredded cheese (cheddar or blend) Use sharp cheddar for bold flavor.
- ½ cup sour cream A creamy topping; Greek yogurt can be a healthier substitute.
- ¼ cup chopped green onions or chives Offers a fresh finish and vibrant color.
Instructions
Preparation
- Begin by preheating your air fryer to 400°F (200°C).
- Scrub the russet potatoes well, then pierce each potato several times with a fork.
- Rub the potatoes with olive oil and sprinkle with salt and pepper.
- Place the potatoes in the air fryer basket and cook for 25 minutes, flipping halfway through.
- Once cooked, allow the potatoes to cool slightly and carefully cut each potato in half lengthwise.
Cooking
- Scoop out some of the potato flesh, leaving a thin layer inside the skin.
- Brush the insides with a little more olive oil, sprinkle with salt, and place them back in the air fryer for an additional 5 minutes until golden brown.
- Remove from air fryer and stuff each skin generously with crumbled bacon and shredded cheese.
- Return the loaded skins to the air fryer for about 3–5 more minutes, or until the cheese is melted and bubbly.
Serving
- Serve hot, topped with sour cream and fresh herbs.
Notes
To store leftovers, place in an airtight container in the refrigerator for up to three days. Reheat in the air fryer at 350°F (175°C) for 5-10 minutes.