Air Fryer Potato Skins
Let's take potato skins up a notch with a layer of gooey pimento cheese nestled ultra crispy hallowed out potatoes, a shower of salty thick-cut bacon, chives and crème fraiche.
Servings 8 potato skins
Calories 176kcal
Cost $12
Equipment
- Air fryer
Ingredients
- 4 small russet potatoes
- 4 oz extra sharp cheddar cheese
- 2 tbsp cream cheese
- 2 tbsp low fat mayo
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp salt
- 1 1/2 tsp dijon
- 4 slices thick-cut bacon, cooked
- 1/4 cup chopped scallion
- 1/2 cup Crème fraîche
Instructions
- Pierce the potatoes all over with a fork. Spray them on all sides with olive oil spray. Place in the air fryer basket. Turn the heat to 400 degrees and cook for 30 minutes. They should be easily pierced with a knife or fork.
- While the potatoes cook, add the cheese, mayo, cream cheese, garlic powder, onion powder, salt and pepper to a small food processor. Pulse until combined.
- When the potatoes are done cooking, cut them in half lengthwise. Scoop out the flesh. Make sure to leave a little bit so the skins don't fall apart. I like to leave about 1/8 inch. Spray the tops with olive oil spray. Place the halves, flesh side up back in the air fryer. Cook for 3 minutes. You will have to work in two batches. Take the potatoes out and put the next set in. While that cooks, spread 2 tablespoons of the cheese spread in each potato.
- Remove the potato halves from the air fryer and stuff them with the spread. Place the stuffed potatoes back in the air fryer for 2-3 minutes until the cheese is melted and bubbly. This will also need to be done in two batches.
- Top with bacon, green onion and Crème fraîche.