Ingredients
Method
- Step 1: Scrub potatoes clean and pierce each one 3-4 times with a fork. Bake at 400°F for 45-50 minutes until tender when squeezed, or microwave on high for 8-10 minutes, flipping halfway through. Let cool for 10 minutes until safe to handle but still warm.Step 2: Slice each potato in half lengthwise and use a spoon to scoop out most of the flesh, leaving about ¼-inch layer of potato attached to the skin to maintain structure. Save the scooped potato for mashed potatoes or another use. You should have 8 potato skin halves that look like small boats.Step 3: Brush the outside and inside of each potato skin with olive oil, making sure to coat all surfaces evenly. Season generously with salt, black pepper, and garlic powder on both sides. The oil helps seasonings stick and promotes even browning.Step 4: Preheat air fryer to 400°F. Arrange potato skins in a single layer in the air fryer basket with skin-side down, working in batches if necessary to avoid overcrowding. Air fry for 5-6 minutes until skins are golden and crispy on the edges.Step 5: Flip potato skins so the hollowed side faces up. Fill each skin with shredded cheddar cheese and crumbled bacon. Air fry for another 3-4 minutes until cheese melts completely and bubbles. Remove from air fryer, top each skin with a dollop of sour cream and sprinkle with fresh green onions. Serve immediately while hot and crispy.
Notes
Nutrition Facts (per serving): Carbs: 18g | Protein: 9g | Fat: 16g