Air Fryer Loaded Potato Skins
Crispy • Cheesy • Easy
⏱ Time
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Prep: 15 minutes
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Cook: 20–25 minutes
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Total: ~40 minutes
🍽 Servings
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4 servings (8 potato skins)
Ingredients
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4 medium russet potatoes
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1½ tbsp olive oil
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½ tsp salt (plus more to taste)
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½ tsp black pepper
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½ tsp garlic powder (optional)
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1 cup shredded cheddar cheese (or cheddar–mozzarella blend)
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½ cup cooked bacon bits or chopped turkey bacon
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¼ cup sour cream (for topping)
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2 tbsp green onions, sliced
Instructions
1. Cook the Potatoes
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Scrub potatoes clean and pat dry.
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Pierce each potato a few times with a fork.
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Air fry at 400°F (200°C) for 35–40 minutes, flipping halfway, until fork-tender.
(You can also microwave or oven-bake them if preferred.) -
Let cool slightly.
2. Prepare the Potato Skins
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Cut each potato in half lengthwise.
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Scoop out the center, leaving about ¼ inch of potato inside the skin.
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Brush both sides with olive oil.
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Season with salt, pepper, and garlic powder.
3. Crisp the Skins
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Place skins cut-side down in the air fryer basket.
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Air fry at 380°F (193°C) for 5 minutes.
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Flip and air fry another 5 minutes until golden and crispy.
4. Load Them Up
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Sprinkle cheese evenly into each skin.
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Add bacon bits on top.
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Air fry at 370°F (188°C) for 3–5 minutes, just until cheese melts and bubbles.
5. Serve
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Top with sour cream and green onions.
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Serve immediately while hot and crispy!
⭐ Tips & Variations
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Extra crispy: Spray lightly with oil before the second crisp.
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Spicy: Add jalapeños or a pinch of chili flakes.
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Vegetarian: Skip bacon and add sautéed mushrooms or peppers.
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Healthier: Use Greek yogurt instead of sour cream.
