Air-Fryer Potato Skins

Name: Air-Fryer Potato Skins
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 large potatoes, baked; 2 tablespoons butter, melted; 1 tablespoon olive oil; 1/2 teaspoon garlic salt; 1/4 teaspoon coarsely ground pepper; 1/2 cup shredded cheddar cheese, divided; 1/2 cup shredded Monterey Jack cheese, divided; 1/2 cup crumbled cooked bacon, divided; 1/2 cup sour cream; Minced chives, optional

Total Time Prep/Total Time: 25 min.

Yield 4 servings

Test Kitchen Approved

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.

Ingredients

2 large potatoes, baked
2 tablespoons butter, melted
1 tablespoon olive oil
1/2 teaspoon garlic salt
1/4 teaspoon coarsely ground pepper
1/2 cup shredded cheddar cheese, divided
1/2 cup shredded Monterey Jack cheese, divided
1/2 cup crumbled cooked bacon, divided
1/2 cup sour cream
Minced chives, optional

Directions

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Combine butter, oil, garlic salt and pepper; brush over both sides of skins.
Preheat air-fryer to 400°. Cook potatoes cut side down, 4 minutes. Flip; cook an additional 3 minutes. Sprinkle cheeses and bacon inside skins. Bake until cheese is melted and bacon is crisp, 3-4 minutes longer.
Top with sour cream and if desired, chives. Serve immediately.

Nutrition Facts

1 potato half: 443 calories, 27g fat (14g saturated fat), 73mg cholesterol, 749mg sodium, 34g carbohydrate (3g sugars, 4g fiber), 18g protein.

No oven? No problem! You can still make potato skins using your air fryer. They come out crispier, anyway! —Margaret Knoebel, Milwaukee, Wisconsin

Recipe Creator