Air Fryer Potato Skins

Air Fryer Potato Skins- this is hands down my favorite way to make potato skins and it is so easy!! Lots of melty cheese and bacon and a ranch-seasoned sour cream for serving.

Prep Time16

Active Time8

Total Time24

Course: Appetizer

Yield:

Calories: 430kcal

Equipment

Air Fryer

Materials

4 medium russet potatoes
olive oil
salt and pepper
1 tablespoon melted butter
garlic powder
1 cup shredded Colby Jack cheese
6 slices bacon, cooked and crumbled
½ cup sour cream
1 tablespoon milk
2 teaspoons ranch seasoning
2 green onions, sliced

Instructions

Wash potatoes and poke each potato 3 to 4 times with a fork. Place on a microwave-safe plate and microwave for 6 minutes. Flip over and continue to microwave for 2 minutes at a time until you can pierce easily with a knife.
Let cool some and then cut each one in half. Scoop out the pulp, leaving about 1/4 to 1/2-inch border in the shells. Save the pulp for another use.
Rub both sides of potatoes with olive oil and then season both sides with salt and pepper.
Place potato skins in air fryer basket cut side up and air fry for 5 to 6 minutes at 400 degrees.
Add a pinch of garlic powder to the melted butter.
Drizzle insides of potatoes with butter mixture.
Fill the potato skins with cheese and bacon and then air fry at 400 for another 2 minutes.
Mix together sour cream, milk and ranch seasoning.
Top potatoes with sour cream and green onions and serve.

Notes

Instead of microwaving the potatoes, you can air fry them at 400 degrees for 40 to 45 minutes.

Nutrition

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