Air-fryer potato skins are the ultimate tailgate snack, party appetizer and weeknight side rolled into one! Loaded with two kinds of shredded cheese and crumbled bacon, these potato skins are a crowd-pleaser that can be customized with your favorite toppings.
Instructions
1
Prepare the baked potatoes
2
Cut the prebaked potatoes in half lengthwise. Scoop out the pulp, leaving 1/4-inch shell, and save the potato pulp for another use. Editor’s Tip: I like to use a paring knife to make a border around the potato, and then I use a small spoon or melon baller to scoop out the pulp.
3
Brush the potato skins with oil and seasoning
4
Combine the melted butter, olive oil, garlic salt and pepper in a small bowl. Brush the mixture over both sides of the potato skins.
5
Air-fry the potato skins
6
Preheat the air fryer to 400°F. Cook the potatoes, cut side down, for four minutes. Flip the potatoes so the skin side is down and cook for three more minutes. Editor’s Tip: The potatoes and air-fryer basket will be hot, so flip the potatoes with tongs to keep your hands safe.
7
Top the potatoes with cheese and bacon
8
Sprinkle the shredded cheese and crumbled bacon inside the potato skins. Bake in the air fryer until the cheese is melted and the bacon is crisp, three to four minutes longer. Editor’s Tip: Each potato skin should contain approximately 4 tablespoons of cheese and 1 tablespoon of bacon.
9
Serve the potato skins
10
Top the potato skins with sour cream and chives, if desired. Serve immediately.
