Air fryer recipe · Snacks
Loaded Potato Skins
Crisp potato boats packed with melty cheese and smoky bacon bits.
- 30 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 285kcal
- 8.8 gprotein
- 21.4 gcarbs
- 18.5 gfat
- 2.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Baking potatoes4
- Cheddar cheese1 cup grated
- Cooked bacon4 rashers
- Sour cream1/2 cup
- Spring onion2 stalks
- Olive oil1 tbsp
Method
Pre-cook potatoes
Prick the potatoes and air-fry whole until tender enough to pierce easily, then let them cool until you can handle them. A soft centre is essential before scooping.
Scoop and shape
Halve each potato and scoop out most of the flesh, leaving a sturdy quarter-inch wall. Save the scooped flesh for mash another day.
Oil and season
Brush the hollowed skins inside and out with olive oil and a pinch of salt. The oil is what turns the edges shatteringly crisp.
Crisp the shells
Return the empty skins to the basket cut-side up for a short crisping round. You want the rims golden before any filling goes in.
Fill generously
Pile in the cheddar and crumbled bacon, pressing it down into each boat. Scatter chopped spring onion over the top for colour.
Air-fry to melt
Air-fry at 200C for 8 minutes until the cheese bubbles and browns at the edges. Finish with a cool dollop of sour cream just before serving. The pork is done when it is cooked through with no pink in the centre.
