Air Fryer Loaded Potato Skins

Crisp russet potato skins filled with melted cheddar and bacon, then topped with sour cream and scallions for an easy air-fryer snack.

Prep: 15 min · Cook: 65 min · Yield: 4 · Method: Air Fryer

Ingredients

• 4 russet potatoes
• 1 tablespoon olive oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 4 bacon strips
• 1 cup cheddar cheese
• 0.5 cup sour cream
• 2 scallions

Cooking instructions

1. Bake the potatoes at 425°F for 45 to 50 minutes, until a knife slides easily into the centers. (about 50 min) — 425°F
2. Cook the bacon in the air fryer at 400°F for 8 to 10 minutes, until crisp. Drain on paper towels and crumble. (about 10 min) — 400°F
3. Halve the potatoes lengthwise and scoop out most of the flesh, leaving about 1/4 inch attached to the skins. Reserve the flesh for another use. (about 3 min)
4. Brush the potato skins with olive oil and season with salt and pepper. Air-fry skin-side up at 400°F for 5 minutes, then turn and cook 5 minutes more, until crisp. (about 10 min) — 400°F
5. Fill the skins with cheddar and crumbled bacon. Air-fry at 400°F for 3 to 4 minutes, until the cheese is fully melted. (about 4 min) — 400°F
6. Top with sour cream and sliced scallions, then serve hot.