Air Fryer Potato Skins

• servings: 12 potato skins
• active time: Prep: 10 minutes
• total time: 50 minutes

Ingredients

6 small to medium (about 3 to 4 inches long) sized russet baking potatoes (total 3 pounds)

Canola oil

Kosher salt or sea salt

Black pepper

6 strips of bacon

4 ounces of grated cheddar cheese

1/2 cup of sour cream

2 green onions, thinly sliced, including the greens of the onions

Directions

Scrub the potatoes clean then cook the potatoes using your favorite method, oven, air fryer or microwave. If using an oven or air fryer, preheat it to 400F, pierce a few times with a sharp knife, a toothpick or the tines of a fork, rub with oil, sprinkle with salt and bake for about 25 minutes until the potatoes are cooked through and give a little when pressed. The internal temperature should be between 205F and 212F. The skins may have loosened some at this point. If using a microwave, pierce the potato a few times with a sharp knife, a toothpick or the tines of a fork, rub all over with oil, sprinle with salt and cook on the high setting for about 5 minutes per potato.

While the potatoes are cooking, cook the bacon strips in a frying pan on medium-low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.

Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon or melon baller to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.

Set the temperature of the oven or air fryer to 450°F. Brush or rub oil all over the potato skins, outside and in. Place in the air fryer on the rack or on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat) skin-side down. Cook for 10 minutes.

Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Cook for an additional 2 minutes, or until the cheese is bubbly.

Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.

To reheat potato skins in an air fryer, preheat the air fryer to 350°F (175°C) and cook for 3-5 minutes, or until heated through and crispy. For frozen potato skins, preheat to 375°F (190°C) and cook for 5-7 minutes.