Description
These crispy Air Fryer Potato Skins make a perfect appetizer or snack. With a crunchy exterior and savory toppings of cheddar cheese, bacon, and optional green onions and sour cream, they deliver maximum flavor with minimal effort. Using an air fryer ensures a crispy, golden texture without the need for deep frying.
Ingredients
Scale
Potatoes and Seasoning
- 8 small russet potatoes, scrubbed
- 2 tablespoons Roasted Garlic Infused Oil, divided
- 1½ teaspoons Garlic Pepper Seasoning, divided
Toppings
- 2 cups shredded mild Cheddar cheese
- ½ pound bacon slices, cooked and crumbled (about 1 cup)
- Sliced green onions, optional for garnish
- Sour cream, optional for garnish
Instructions
- Prepare Potatoes: Pierce each scrubbed russet potato several times with a fork. Rub or brush each potato with 1 tablespoon of Roasted Garlic Infused Oil and sprinkle with 1 teaspoon of Garlic Pepper Seasoning evenly over the surface.
- Air Fry Potatoes: Place the seasoned potatoes in the air fryer basket or on the lowest rack of the air fryer. Set the air fryer temperature to 400°F and air fry for 40 minutes, or until the potatoes are fork-tender. Once cooked, remove and allow the potatoes to cool enough to handle.
- Scoop and Season: When cooled, slice each potato in half lengthwise. Carefully scoop out the flesh, reserving it for another use like mashed potatoes. Brush the inside of the potato skins with the remaining 1 tablespoon of Roasted Garlic Infused Oil and sprinkle with the remaining ½ teaspoon of Garlic Pepper Seasoning.
- Crisp the Skins: Place the potato skins skin-side down back into the air fryer basket or rack. Air fry again at 400°F for 3 to 4 minutes, until the inside surfaces are nicely browned and crispy.
- Add Toppings: Remove the skins from the air fryer and top each with shredded mild Cheddar cheese and the crumbled cooked bacon. Return to the air fryer and cook for an additional 2 to 3 minutes until the cheese has melted and is bubbly.
- Garnish and Serve: Remove from the air fryer and garnish with sliced green onions and a dollop of sour cream as desired. Serve the potato skins warm for best flavor and texture.
Notes
- Russet potatoes work best for crispy skins due to their thick skin and starchy texture.
- You can substitute bacon with cooked sausage or omit for a vegetarian version.
- Leftover scooped potato flesh can be used to make mashed potatoes or added to soups.
- Adjust air fryer times slightly based on the size of your potatoes and your particular air fryer model.
- For extra crispy skins, flip and air fry briefly after adding toppings.
