How To Make Potato Skins In Air Fryer
Whip up a mouthwatering side with these potato skins in air fryer. Enjoy bites of soft potatoes, cheese, and sour cream in one dish.
Ingredients
- 6 Yukon Gold potatoes
- 8 bacon, slices, cooked and crumbled, fat reserved
- 2½ cup sharp cheddar cheese, shredded
- ½ cup scallions, finely sliced
- 1 cup sour cream
- salt, to taste
Instructions
- Wash the potatoes and pierce each one with a pairing knife. Place the potatoes in a single layer on a large, microwave-safe plate.
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Cover the potatoes with a wet paper towel. Heat on High for 5 minutes. Flip the potatoes. Microwave the potatoes again, for 5 to 7 minutes, or until they are tender.
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Place the potatoes in the refrigerator for about 20 minutes to cool. Slice the potatoes in half.
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Scoop out the insides, reserving the cooked potato for mashed potatoes later. Leave about a ¼-inch border of potato inside in the skins. Brush the insides of the potato skins with the reserved bacon fat.
- Place six of the skins inside the air fryer basket - skin side down.
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Cook for about 10 minutes at 400 degrees F. Open the basket and fill the insides of the skins with the shredded cheddar cheese.
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Heat again at 400 degrees for 3 to 4 minutes, until the cheese is melted and bubbly. Repeat the process with the remaining potato skins.
- Top the cooked potato skins with the cooked bacon, scallions and sour cream to serve. Add salt if needed.
Nutrition
- Sugar: 3g
- :
- Calcium: 408mg
- Calories: 402kcal
- Carbohydrates: 32g
- Cholesterol: 71mg
- Fat: 24g
- Fiber: 4g
- Iron: 2mg
- Monounsaturated Fat: 6g
- Polyunsaturated Fat: 1g
- Potassium: 839mg
- Protein: 17g
- Saturated Fat: 15g
- Sodium: 375mg
- Vitamin A: 797IU
- Vitamin C: 35mg
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