How to Make Potato Skins
- cook TIME 50 mins
- prep TIME 5 mins
- total TIME 55 mins
Ingredients (7)
- 4 whole potatoes 4 oz each
- 1.5 oz cheddar cheese shredded
- 1 oz pan-fried bacon crumbled
- 2 tbsp plain Greek yogurt
- 1 1/2 tbsp olive oil
- 2 tbsp scallion chopped
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Prep:
Wash 16 oz potatoes very well (scrub if necessary).
Shred 1 oz cheddar.
Pan-fry 1 oz bacon until crispy, then chop it into fine bits.
Chop 2 tbsp scallion.
Chop 2 tbsp parsley.
Cook:
Air-fry the potatoes: Wrap 4 (4-oz) potatoes in foil, then air-fry at 400 degrees Fahrenheit for 40 minutes.
Half and hollow the potatoes: Carefully remove the foil from each potato, then cut them in half lengthwise. Use a spoon to scoop out the middle so that the potato pouches are 1” in thickness.
Brush with oil, then air-fry: Brush the potato pouches with 1 1/2 tbsp olive oil, then air-fry them at 400 degrees Fahrenheit for another 7 minutes.
Add the filling, then air-fry for the final time: Fill the potato pouches with 1.5 oz cheddar cheese, 1 oz crumbled bacon, and 2 tbsp Greek yogurt. Air-fry them at 400 degrees Fahrenheit for another 3 minutes.
Serve: Top with 2 tbsp chopped scallion and 2 tbsp chopped parsley. Keep warm in the air fryer until serving.
