Crispy on the outside, loaded with all the good stuff on the inside. These potato skins are the ultimate winter snack and they're done in the air fryer in no time.
Serves: 4 | Prep: 10 mins | Cook: 25 mins
Ingredients
- 4 medium potatoes, scrubbed
- 2 tbsp olive oil
- Salt
- ½ cup grated cheddar cheese
- 4 rashers bacon, cooked and crumbled
- ¼ cup sour cream
- 2 spring onions, sliced
- Sweet paprika to garnish
Method
- Pierce potatoes and microwave on high for 8–10 minutes until just cooked through.
- Halve lengthways, scoop out most of the flesh (save for mash!), leaving a 1cm shell.
- Brush skins with olive oil, season with salt. Air fry at 200°C for 8 minutes until crispy.
- Fill with cheese and bacon. Air fry for a further 4–5 minutes until cheese is melted and bubbling.
- Top with sour cream, spring onions and a pinch of paprika. Serve immediately.
Tips
- Don't discard the scooped potato — mash it up for a side dish.
- Swap bacon for jalapeños and salsa for a vegetarian version.
Made with the Devanti Air Fryer 8L LCD.