Air-Fryer Potato Skins
Crisp potato shells filled with cheddar, bacon, and scallions — the sports-bar classic with less oil.
This is a volume-friendly air-fryer article in the best sense: familiar food, a real photo, and a slightly different lane from the version already in the archive. Crisp potato shells filled with cheddar, bacon, and scallions — the sports-bar classic with less oil.
The basket does the useful work here — concentrated heat, browned edges, and less oil than the stovetop version. Keep the pieces even, shake once or twice, and let the last two minutes decide the colour.
Method
ii.-
01
Scoop
Halve cooked potatoes and scoop out most of the flesh, leaving a 1/4-inch shell.
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02
Crisp shells
Brush with butter, season, and air fry at 400°F for 6 minutes.
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03
Fill
Add cheddar and bacon. Air fry 3–4 minutes more, until melted.
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04
Finish
Top with scallions and sour cream.