Bacon-Cheddar Stuffed Potato Skins

Potato skins are easy to make in your air fryer and you can stuff them with anything you have on hand. These Bacon Cheddar Stuffed Potato Skins are an easy and delicious option.

Featured In My CookbookAir Fry Genius Jump to Recipe (or scroll for photos...)

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
Air Frying 101

An introduction into Air Frying so that you can feel comfortable and confident making the recipes you find on my...View Technique

Air Fryer Cooking Charts

Complete list of air frying cooking times and temperatures are listed in this chart. All times and temperatures assume that...View Technique

Converting Recipes to the Air Fryer

Many recipes that use traditional methods can be converted to delicious air frying creations!View Technique

Advertisement - Continue Below

Bacon-Cheddar Stuffed Potato Skins

  • Prep Time: 30 m
  • Cook Time: 42 m
  • Total Time: 1 h 12 m
  • Servings:
    2
    to 4

Ingredients

  • 2 medium-sized russet potatoes
  • olive or vegetable oil
  • salt and freshly ground black pepper
  • 2 cups grated Cheddar cheese
  • 1/4 pound bacon cooked and chopped
  • scallions chopped
  • sour cream

Instructions

  1. Pre-heat the air fryer to 400ºF.
  2. Slice the potatoes in half lengthwise, brush both sides with oil and season with salt and black pepper. Transfer the potatoes, cut side up to the air fryer basket and air-fry at 400ºF for 20 minutes. Flip the potatoes over and air-fry at 400ºF for an additional 10 minutes.
  3. Scoop the flesh out of the potato, leaving about ½-inch of the potato in the skin. Brush the inside of the potato skins with oil and season again with salt and pepper. Air-fry at 400ºF, skin side up, for 10 minutes.
  4. Fill the potato skin with the grated Cheddar cheese and bacon. Return the skins to the air fryer and air-fry at 360°F for 1 to 2 minutes, or just until the cheese is melted. Top with the chopped scallions and serve with sour cream.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (3)Post a Reply

    1. Hi Mary. They don’t come out quite as nicely in the oven because you don’t get that crispy potato skin, but here’s what I would do. Bake the potatoes, hollow them out and then broil the skins empty for a few minutes to crisp them up. Then fill them and bake them until the cheese is nice and melted and the filling is warmed through.
      ML

  1. These look so much better than the potato skins I used to eat at Bennigans back in the day ;)! Seriously? These look addictively good can t wait to try tem! Football season may be over, but basketball is just warming up!!!

Leave a Reply

Your email address will not be published. Required fields are marked *