Air Fryer Potato Skins
Restaurant copycat potato skins!
Servings: 4 large skins
Calories: 230kcal
Cost: $3
Equipment
Ingredients
- 2 large russet potatoes poke holes with a fork or knife
- 4 slices bacon cooked. I like Butcher Box, use my link to save!
- 1/3 cup sour cream kite hill dairy free is my favorite dairy free brand
- 1/2 cup shredded cheese siete dairy free queso for whole30 and dairy free
- cooking oil spray I like avocado oil
- salt and pepper to taste
To serve: (OPTIONAL)
- green onions
Instructions
- Preheat your air fryer to 400 degrees F. Wash off your potatoes and poke small holes with a fork. Spray the potatoes with cooking oil spray and sprinkle with salt and pepper. Place the potatoes in the air fryer for 20 minutes, then flip, spray again with oil and place in the air fryer for another 20 minutes. Once the potatoes are done, cut in half and scoop out half of the mashed potato (not too much because we don't want them to break.) Then, sprinkle in the cheese and break apart one piece of bacon per potato skin. Place back in the air fryer with the cheese facing up for 7 minutes. Remove from the air fryer and add sour cream and optional green onions.
Notes
Storage: This recipe can be stored in an airtight container in the refrigerator for up to 5 days.
Freezer: You can bulk make the potato skins and freeze in a single layer in an airtight container for up to 6 months in the freezer.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based on 4 servings.
Servings: This recipe should yield 4 servings.
Nutrition
Serving: 1potato skin | Calories: 230kcal | Carbohydrates: 33g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 116mg | Potassium: 814mg | Fiber: 4g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 37mg | Calcium: 114mg | Iron: 2mg