Air Fryer Loaded Potato Skins

Ingredients

• 4 medium russet potatoes
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 cup shredded cheddar cheese
• ½ cup cooked crispy bacon bits
• 2 green onions, sliced
• ¼ cup sour cream (for serving)
• 2 tbsp chopped fresh parsley (optional)

Optional Toppings

• Jalapeño slices
• Diced tomatoes
• Ranch dressing
• Pulled chicken
• Extra cheese

Instructions

1. Prepare the Potatoes
   • Wash and scrub the potatoes, then pat them dry.
   • Pierce each potato several times with a fork.
   • Rub with olive oil and a little salt.
   • Air fry at 390°F (200°C) for 35–45 minutes, turning halfway, until the potatoes are tender.
2. Cut & Scoop
   • Let the potatoes cool slightly, then cut them in half lengthwise.
   • Scoop out most of the potato flesh, leaving about ¼ inch (½ cm) of potato attached to the skin.
3. Crisp the Potato Skins
   • Brush the inside and outside of the potato skins with olive oil.
   • Season with garlic powder, salt, and black pepper.
   • Place them skin-side up in the air fryer.
   • Air fry at 400°F (200°C) for 5–7 minutes until crispy.
4. Add the Filling
   • Flip the potato skins over.
   • Fill each with shredded cheddar cheese and bacon bits.
   • Return to the air fryer and cook at 380°F (193°C) for 3–5 minutes until the cheese is melted and bubbly.
5. Serve
   • Top with sliced green onions and fresh parsley.
   • Serve hot with sour cream or your favorite dipping sauce.