Michelin-Star-Worthy Crispy Air Fryer Potato Skins with Melted Cheese, Bacon, and Sour Cream

Allergens

Dairy (cheese)

Ingredients

• 4 large russet potatoes, washed and dried
• 2 cups shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 2 tablespoons unsalted butter, melted
• Salt and pepper, to taste

Instructions

1. Preheat your air fryer to 390°F (200°C).
2. Prick each potato several times with a fork and place them on the air fryer basket or tray.
3. Air fry the potatoes for 45 minutes, flipping them halfway through, until they are tender but not mushy.
4. Remove the potatoes from the air fryer and let them cool slightly.
5. Slice each potato in half lengthwise, then scoop out the center, leaving a thin shell of potato.
6. Brush the inside of each potato skin with melted butter and season with salt and pepper.
7. Place the potato skins back into the air fryer and cook for an additional 5 8 minutes or until crispy and golden brown.
8. Remove the potato skins from the air fryer and immediately stuff them with shredded cheese, crumbled bacon, and a dollop of sour cream.
9. Garnish with chopped green onions and serve immediately.

Chef’s Insight

To ensure an even cooking process, make sure to prick the potatoes well and cook them until they are tender but not falling apart.

Notes

For a more personalized touch, consider substituting different cheeses or adding your favorite toppings.