Ingredients
Scale
- 4 medium Russet potatoes (pre-baked and cooled)
- 2 tablespoons olive oil or melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1.5 cups sharp cheddar cheese, freshly shredded
- 1/4 cup fresh chives, finely chopped
- Optional: 4 strips of cooked bacon, crumbled
- Sour cream for serving
Instructions
- Start by slicing your pre-baked potatoes in half lengthwise. Use a small spoon to scoop out the flesh, leaving about a 1/4-inch thick wall of potato attached to the skin. Save the discarded potato flesh for mashed potatoes later. In a small bowl, whisk together the olive oil, garlic powder, salt, and pepper. Brush both the inside and the outside of each potato skin generously with the seasoned oil mixture.
- Preheat your air fryer to 400°F (200°C). Place the prepared skins into the air fryer basket in a single layer, ensuring they do not overlap. Cook for 8 to 10 minutes, flipping halfway through, until the skins feel firm and look crispy. Once the skins are crisp, flip them back so the hollow side is facing up. Fill each shell with a generous amount of shredded cheddar cheese and bacon bits if using. Air fry for an additional 2 to 3 minutes, or until the cheese is completely melted and bubbling.
- Carefully remove the hot potato skins from the air fryer using tongs. Arrange them on a serving platter while they are still piping hot. Sprinkle the freshly chopped chives over the melted cheese immediately so they stick. Serve the skins with a side of cold sour cream or ranch dressing for dipping. For the best experience, eat them immediately while the cheese is gooey and the skins are at their maximum crispiness.
- Cook Time: 30 minutes