The Super Bowl is right around the corner, and with the game day festivities also comes the search for the perfect appetizer to serve. And who doesn’t love fried goodness and finger foods when watching the game? Except the only thing we don’t love is some of the calories it brings. A great way to reduce those extra calories is by opting to use the air fryer over frying in grease. And while I am aware that potato skins aren’t fried in grease and contain less oil, I still wanted to try to find easy appetizer air fryer recipes that help reduce the calories. Check out this super easy, delicious, and crispy Air Fryer Potato Skins Recipe!
If you enjoyed this Air Fryer Potato Skins Recipe, you may also like these posts: Buffalo Chicken Dip recipe, Air Fryer Jalapeno Poppers Recipe.
Air Fryer Potato Skins Recipe
Ingredients
4 whole potatoes (russet potatoes, sweet potatoes, red potatoes, or yukon gold)
1/2 cup shredded cheddar cheese
1/4 cup sour cream
4 strips cooked crispy bacon (crumbled) or bacon bits
green onions (chopped)
black pepper (seasonings of choice)
olive oil
Directions
Preheat your air fryer to 350 degrees F. Place raw potatoes in a pot of boiling water for about 15 minutes, depending on the size and type of potato, so that they are cooked throughout. An alternative is to cook it in the microwave. First, poke holes into the skin of the potato, then place the potatoes in a single layer on a large, microwave-safe plate. Cover the potatoes with a wet paper towel. Heat on high for 5 minutes, check with a fork for tenderness, and continue cooking for a couple of minutes until the potato is cooked thoroughly through.
Once the cooked potatoes have cooled on a baking sheet, cut them in half and scoop out about 1/4th of the inside of the potato using a spoon or melon baller. Mix the potato flesh with shredded cheese, crumbled bacon, different seasonings, and sour cream. Brush the inside of the potato skins with olive oil and fill each with the prepared filling. Place each skin in the air fryer basket, skin side down. Cook the filled potatoes for 10 minutes at 350 degrees, or until the top looks brown. Add shredded cheese, bacon crumbles, and your other favorite toppings to each crispy potato skin. Return to the air fryer and cook at 400 degrees for about 3-5 minutes, or until the cheese melts. Top with sour cream and chives, and enjoy!
Store leftover potato skins in the refrigerator in an airtight container.
Air Fryer Potato Skin Recipe
Equipment
- air fryer
Ingredients
- 4 small whole potatoes
- 1/2 cup cheddar cheese (shredded)
- 1/4 cup sour cream
- 4 strips cooked crispy bacon crumbled
- green onions chopped
- olive oil
Instructions
- Preheat your air fryer to 390 degrees F. Place raw potatoes in a pot of boiling water for about 15 minutes, depending on the size and type of potato, so that they are cooked throughout. An alternative is to cook it in the microwave. First, poke holes into the skin of the potato, then place the potatoes in a single layer on a large, microwave-safe plate. Cover the potatoes with a wet paper towel. Heat on high for 5 minutes, check with a fork for tenderness, and continue cooking for a couple of minutes until the potato is cooked thoroughly through.Once the cooked potatoes have cooled on a baking sheet, cut them in half and scoop out about 1/4th of the inside of the potato using a spoon or melon baller. Mix the potato flesh with shredded cheese, crumbled bacon, different seasonings, and sour cream. Brush the inside of the potato skins with olive oil and fill each with the prepared filling. Place each skin in the air fryer basket, skin side down. Cook the filled potatoes for 10 minutes at 350 degrees, or until the top looks brown. Add shredded cheese, bacon crumbles, and your other favorite toppings to each crispy potato skin. Return to the air fryer and cook at 400 degrees for about 3-5 minutes, or until the cheese melts. Top with sour cream and chives, and enjoy!Store leftover potato skins in the refrigerator in an airtight container.
