Get ready to enjoy the ultimate crispy treat with these Air Fryer Potato Skins! Perfect for snacking or as a party appetizer, these potato skins combine crunchy textures with savory flavors. With just a few simple ingredients and your trusty air fryer, you’ll have a mouth-watering dish that’s quick to prepare and sure to impress. Let’s get cooking!
Steps
- Clean the potatoes thoroughly and bake them either in the oven at 400°F for an hour or in the microwave for 5 minutes per potato after piercing them. Rub with olive oil before cooking.
- While the potatoes are baking, fry the bacon over medium-low heat until crisp, then drain on paper towels and crumble once cooled.
- Once the potatoes are cool enough to handle, cut them in half horizontally and scoop out the insides, leaving about 1/4 inch of potato on the skin.
- Preheat the oven to 450°F, coat the potato skins with olive oil, and sprinkle with salt. Place them on a baking rack in a roasting pan and bake for 10 minutes on each side.
- Arrange the potato skins skin-side down, season with black pepper, add cheddar cheese and crumbled bacon, and broil for 2 minutes until the cheese is bubbly.
- Transfer the potato skins to a serving plate, top with sour cream and green onions, and serve immediately.
Ingredients
- 6 medium russet potatoes (approximately 3 pounds)
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 6 slices of bacon
- 4 ounces of grated cheddar cheese
- 1/2 cup of sour cream
- 2 green onions, thinly sliced
Nutritional Values
Calories: 2190 | Fat: 90g | Saturated Fat: 42g | Cholesterol: 246mg | Sodium: 2388mg | Carbohydrates: 270g | Dietary Fiber: 30g | Sugars: 18g | Protein: 84g | Vitamin C: 120mg | Calcium: 1140mg | Iron: 12mg | Potassium: 7170mg
FAQ
- What is the best method to cook potato skins for optimal crispiness?
- The best way to achieve crispy potato skins is by baking them rather than frying. Baking at a high temperature ensures the skins are crispy enough to hold the toppings.
- Which type of potato is ideal for making loaded potato skins?
- Russet potatoes are the preferred choice due to their large size and thick skins, which are perfect for holding the toppings. While other varieties like red or Yukon gold potatoes can be used, their thinner skins make them less suitable.
- Can potato skins be prepared in advance?
- Yes, you can bake, scoop, and roast the skins ahead of time. Store them in a sealed container for up to two days. Before serving, bring the skins to room temperature, add toppings, and bake again.
- What are some alternative toppings for potato skins?
- Aside from the classic cheddar cheese, sour cream, and chives, you can try toppings like chili, buffalo chicken with blue cheese, bacon with fried onions, or cooked broccoli with cheddar cheese.
- How should I handle a potato that has turned green?
- If a potato’s skin or flesh has turned green, it is best to cut out and discard those sections. The green areas indicate the presence of a toxin caused by exposure to sunlight.
Tips
- Use Russet Potatoes: Opt for Russet potatoes as they have the right size and skin thickness to hold up well during preparation and baking.
- Bake, Don’t Fry: For the crispiest results without the extra oil, bake your potato skins at a high temperature instead of frying them.
- Prep in Advance: You can prepare the potato skins ahead of time by baking, scooping, and roasting them. Store them in a sealed container in the refrigerator and add toppings just before serving.
- Experiment with Toppings: While the classic cheddar, bacon, and sour cream combination is delicious, feel free to try other toppings such as chili, buffalo chicken, or broccoli and cheddar for a fun twist.
Equipment
- Roasting pan or broiler pan (to withstand high heat without warping)
- Baking rack (to place inside the roasting pan for even baking)
