Crispy Potato Skins

Another weekend of football usually means one thing around here: snacks that are crispy, cheesy, and meant to be eaten straight off the platter. This week, we went with potato skins in the air fryer and honestly, they might be my new favorite game day move. Extra crispy, no deep frying, and just enough indulgence to feel like a proper Sunday treat.

Ingredients

• 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)

Let’s Cook!

• Bake the potatoes
  Poke each potato a few times with a fork. Bake in a 375°F oven for about 1 hour, or until tender all the way through. Let cool until easy to handle.
• Prep the skins
  Slice each potato in half lengthwise. Scoop out most of the flesh, leaving about ¼ inch of potato on the skins so they stay sturdy. (Set that scooped-out potato aside: read on to find out why you’ll want it later.)
• First crisp
  Brush the skin side generously with melted butter and sprinkle with salt. Place skin-side up in the air fryer and cook at 400°F for 5 minutes.
• Flip & crisp again
  Flip the skins over, brush the inside with more butter, and season lightly with salt and pepper. Return to the air fryer for another 5 minutes.
• Load them up
  Top each skin with shredded cheddar and bacon. Air fry for another 5–7 minutes, until the cheese is melted and the edges are golden and crispy.
• Finish & serve
  Sprinkle with green onions and serve hot with sour cream on the side.

And that leftover potato you scooped out? That’s a gift to future-you! 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!

Kitchen math: One snack, two cozy wins.

Eat well friends!

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