Description
Crispy air fryer potato skins filled with cheesy mashed potatoes and smoky turkey bacon. A simple snack, side, or party appetizer.
Ingredients
- 4 small russet potatoes, scrubbed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter, softened
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
- ¼ cup shredded mozzarella cheese
- 2 slices cooked turkey bacon, finely chopped
- 1 tablespoon chopped fresh chives
- ¼ cup sour cream, for serving
Instructions
- Preheat the air fryer to 375°F. Rub potatoes with olive oil and sprinkle lightly with salt.
- Place potatoes in the air fryer basket and cook for 30 minutes, turning halfway through, until fork tender.
- Remove potatoes and let them cool for 10 minutes.
- Slice each potato in half lengthwise. Scoop out most of the flesh, leaving a thin layer to keep the skins sturdy.
- Transfer the scooped potato to a bowl and mash with butter, remaining salt, and pepper.
- Stir half of the cheddar and mozzarella into the mashed potatoes. Spoon the mixture back into the potato shells.
- Sprinkle the remaining cheese and chopped turkey bacon over the tops.
- Return the skins to the air fryer and cook at 400°F for 8 to 10 minutes, until cheese is melted and the edges are crispy.
- Transfer to a serving plate and top with fresh chives. Serve warm with sour cream on the side.
Notes
- For extra-crispy skins, air fry the empty shells for 5 minutes before filling them.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: American