Air Fryer Potato Skins

Ingredients

• Sour cream (1/2 cup)
• Green onions (4, thinly sliced)
• Bacon (6 strips, cooked and crumbled)
• Shredded cheddar cheese (1 cup)
• Black pepper (1/2 teaspoon)
• Salt (1/2 teaspoon)
• Olive oil (2 tablespoons)
• Potatoes (4 medium-sized)

Instructions

1. Preheat the air fryer to 400°F (200°C).
2. While the air fryer is heating, wash the potatoes and pat them dry. Using a fork, pierce each potato several times to allow steam to escape during cooking.
3. Place the potatoes in the air fryer basket, ensuring they are not touching, and cook for 20-25 minutes. The skins should be crispy and the insides tender when pierced with a fork.
4. Remove the potatoes from the air fryer and let them cool slightly for safe handling.
5. Cut each potato in half lengthwise. Using a spoon, gently scoop out the flesh, leaving about 1/4 inch layer of potato on the skins.
6. Brush the inside and outside of the potato skins with olive oil, then sprinkle with salt and black pepper.
7. Place the potato skins back in the air fryer, with the skin side facing up, and cook for an additional 5 minutes until they are golden and crispy.
8. Remove the potato skins from the air fryer and evenly distribute the shredded cheddar cheese and crumbled bacon among them.
9. Place the filled potato skins back in the air fryer and cook for another 2-3 minutes, or until the cheese is bubbly and slightly golden.
10. Remove the potato skins from the air fryer and top with sliced green onions.
11. Serve the air fryer potato skins hot with sour cream on the side for dipping.