Ingredients
Method
- Wash the potatoes, dry them with paper towels, and then poke the potatoes with a fork. Brush them with olive oil.
- Place the whole potatoes in the air fryer basket in a single layer and air fry them at 400°F (200°C) for 25-30 minutes, or until the raw potatoes become soft when pierced with a fork.
- Cut the air fryer baked potatoes in half and scoop out the inside, leaving about ¼-inches of potato flesh. (Be sure to save the potato flesh for other recipes to reduce food waste.)
- Season the potato skins with onion powder, garlic powder, Italian seasoning, salt, and pepper. Add cheddar cheese as well as bacon bits.
- Air fry the potato skins at 400°F (200°C) for 5-7 minutes, until cheese melts and skins are crispy.
- Top the loaded potato skins with sour cream and green onions and let them rest for 3-5 minutes. Be sure to serve them warm as an easy appetizer during football season or a party snack.
Notes
RECIPE INGREDIENTS:
Russet potatoes: Offer a sturdy structure and neutral flavor that pairs really well with toppings. Their high starch content ensures that the air-fried potato skins have a crispy exterior when air fried. Sweet potatoes or Yukon gold potatoes instead of Russet potatoes.
Olive oil: Helps the delicious potato skins achieve a golden-brown finish and enhances their crispiness.
Onion powder, garlic powder, and Italian seasoning: Add depth and savory notes to this delicious potato skin recipe.
Cheddar cheese: Provides a classic, melty topping, while bacon bits contribute a smoky, salty crunch.
Sour cream: Offers a cool, tangy contrast, and green onions add a fresh, mild onion flavor and visual appeal.
Salt and black pepper: Are essential for balancing and enhancing all flavors of the air fry potato skins