Crispy Potato Skins

Another weekend of football action means having some fun in the kitchen with some game day snacks. This week, we tried potato skins in the air fryer because we love them crispy.

6 russet potatoes, scrubbed clean & dried off
1/2 stick unsalted butter, melted
6 slices of bacon, cooked to desired crispiness
1 cup shredded cheddar cheese
3-4 green onions, finely sliced
Sour cream (for serving)

Poke some holes in the potatoes with a fork and bake in a 375 degree oven for about an hour until soft. When they are cool enough to handle, cut each potato in half. Scoop out most of the potato, leaving about 1/4 of an inch of on each of the skins. Set aside the potato that was scooped out. Brush the skin side with a generous coating of melted butter and sprinkle with some ground salt. Put the potatoes skin side up in an air fryer and cook at 400 degrees for 5 minutes. Flip them over, brush the flesh side with more of the melted butter, give each a sprinkle of salt and pepper, and return to the air fryer for another 5 minutes. Top with the cheese and bacon and give them a final 5-7 minutes until the cheese is melted and the potatoes are golden brown. Top with the chopped green onion and serve with some sour cream on the side.

But what to do with that potato goodness that’s left over? In our humble opinion, there’s nothing better than cheddar, bacon, potato soup! Especially since you have all the ingredients on hand because you’re making potato skins!

What’s your favorite way to use up leftover potatoes? No matter what it is, I hope you enjoy it in good health and surrounded by those you love.

Eat well friends!