Easy Air Fryer Potato Skins

Ingredients

• 3 russet potatoes
• 2 tablespoons olive oil divided
• 4 slices bacon cooked and crumbled
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped green onions or scallions
• Ranch Dressing for drizzling

Optional Ranch Seasoning

• 1/2 teaspoon chives Dried or fresh
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried dill
• salt and pepper to taste

Instructions

Air Fryer Instructions

1. Scrub the potatoes to ensure they are clean.
2. Rub each of the potatoes with olive oil (about 1/2 tablespoon). I like to spritz them using this olive oil spray from Amazon.
3. Place each potato in the air fryer basket. Air fry for 35-45 minutes on 400 degrees until soft. You can test by piercing the potato with a fork. Cook time will vary based on the weight of your potatoes. I often find it takes longer the more potatoes I cook at once.
4. Remove the potatoes from the air fryer and cool completely. I let them cool for about 20-30 minutes.
5. Slice each potato in half. Use a spoon a scoop out the inner flesh. Reserve 1/4th of an inch of the flesh along the bottom and sides of the potato. You want each skin to still have a base to hold the toppings.
6. Drizzle or spray the inside of the potatoes with olive oil (if drizzling about 1-1 1/2 tablespoons total). And then season with salt, Homemade Ranch Seasoning, or your favorite seasoning.
7. Top each potato with the crumbled bacon and shredded cheddar cheese.
8. Place the skins in the air fryer and cook for 6-10 minutes on 350 degrees until the cheese has melted. The cook time will vary based on how you like your melted cheese. I like for the cheese to brown a little on top, so I go for 7-8 minutes.
9. Top with green onions and ranch dressing.

Baking Instructions

1. Scrub the potatoes to ensure they are clean.
2. Preheat oven to 450 degrees.
3. Rub each of the potatoes with olive oil (about 1/2 tablespoon). I like to spritz them using this olive oil spray from Amazon. Place the potatoes on a sheet pan and bake for 40 minutes to an hour until soft.
4. Remove the potatoes from the oven and cool completely. I let them cool for about 20-30 minutes.
5. Adjust oven temperature to 425 degrees.
6. Slice each potato in half. Use a spoon a scoop out the inner flesh. Reserve 1/4th of an inch of the flesh along the bottom and sides of the potato. You want each skin to still have a base to hold the toppings.
7. Place the skins in a roasting pan or baking dish. A sheet pan or cookie sheet will warp/bend. Bake for 10 minutes on one side. Flip the potatoes and cook for an additional 10 minutes on the other side.
8. Remove the skins from the oven and drizzle or spray the inside of the potatoes with olive oil (if drizzling about 1-1 1/2 tablespoons total). And then season with salt, Homemade Ranch Seasoning, or your favorite seasoning.
9. Top each potato with the crumbled bacon and shredded cheddar cheese. Return to the oven and Broil for 2-3 minutes until the cheese has melted.
10. Top with green onions and ranch dressing.