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two crisp hollow potato-skin halves on an ordinary plate with thin potato walls, melted orange cheddar and small cooked bacon pieces inside, each topped with a small dollop of sour cream, with no fluffy mashed filling, whole baked potatoes, scallions or garnish
Rachel Kim

Air Fryer Loaded Potato Skins

Air bake the russets first, scoop out most of their flesh and crisp the emptied halves on both sides before adding bacon and cheddar, leaving a thin potato wall that can support the toppings. Use the removed flesh for another meal rather than piling it back into these skins; their empty-shell cook gives the crisp jackets enough structure to lift from the basket without folding beneath the melted cheese. A small spoonful of sour cream belongs on each finished skin after cooking, where it stays cool and distinct against the hot filling instead of melting across the basket during the final few minutes.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 medium russet potatoes about 8 oz each, scrubbed and dried
  • 2 tsp olive oil divided
  • 1/2 tsp fine salt divided
  • 4 slices bacon cut into small pieces
  • 3 oz sharp cheddar grated
  • 1/4 cup sour cream

Method
 

  1. Preheat a 6-quart air fryer to 400°F for 3 minutes. Pierce potatoes with a fork and rub with 1 teaspoon oil and 1/4 teaspoon salt. Air fry for 40 to 50 minutes, turning halfway, until a skewer passes through easily.
  2. Meanwhile, cook bacon in a skillet over medium heat for 7 to 9 minutes until crisp. Drain on a paper towel and set aside.
  3. Cool potatoes for 8 minutes, then cut lengthwise into halves. Scoop out the flesh, leaving a 1/4-inch wall attached to each skin, and reserve the removed flesh for another use.
  4. Brush the inside and outside of the 4 shells with remaining oil and season with remaining salt. Arrange 2 shells hollow-side down in the air fryer at 400°F for 5 minutes, then turn hollow-side up and cook for 4 minutes.
  5. Add one-quarter of the cheddar and cooked bacon to each of the 2 crisp shells. Air fry at 375°F for 2 to 3 minutes until the cheese melts; transfer to plates and repeat the empty-shell crisping and filled finish with the remaining 2 shells, cheddar and bacon.
  6. Transfer to plates and top each skin with 1 tablespoon sour cream. Serve one loaded half per side portion.