Ingredients:
- 4 medium russet potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Shredded cheese (such as cheddar or mozzarella)
- Cooked and crumbled bacon bits (optional)
- Chopped green onions (optional)
- Sour cream for dipping (optional)
Instructions:
- Preheat your air fryer to 375°F (190°C).
- Wash and scrub the potatoes thoroughly to remove any dirt. You can leave the skin on for added texture and flavor.
- Pierce the potatoes with a fork a few times to allow steam to escape during cooking.
- Rub the potatoes with a small amount of olive oil to help them crisp up in the air fryer, and then season them with salt and pepper.
- Place the potatoes in the preheated air fryer and cook for about 30-40 minutes, or until they are fork-tender. The exact cooking time may vary depending on the size and type of your air fryer, so keep an eye on them.
- Once the potatoes are cooked, remove them from the air fryer and let them cool for a few minutes until they are cool enough to handle.
- Cut each potato in half lengthwise and scoop out the inside, leaving about 1/4 inch of potato flesh attached to the skin. Save the scooped-out potato for another use (e.g., mashed potatoes).
- Brush the inside and outside of the potato skins with olive oil, and place them back in the air fryer.
- Air fry the potato skins for another 5-10 minutes or until they become crispy and golden brown.
- Remove the potato skins from the air fryer and sprinkle them with shredded cheese and bacon bits, if desired.
- Place the potato skins back in the air fryer for another 2-3 minutes, or until the cheese is melted and bubbly.
- Serve the air fryer potato skins hot, garnished with chopped green onions and a side of sour cream for dipping.
