Spicy Air Fryer Loaded Potato Skins
Spicy Air Fryer Loaded Potato Skins
Ingredients
For the Potato Skins
- 4 russet potatoes, large, scrubbed clean
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Filling and Topping
- 4 slices bacon, cooked until crispy and crumbled
- 1 1/2 cups cheddar cheese, shredded, divided
- 1 jalapeño, small, seeded and minced
- 2 green onions, chopped, plus more for garnish
- 1/2 cup sour cream
- 1 tablespoon hot sauce, or to taste
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- 2 tablespoons butter, melted
Instructions
- 1
Preheat your air fryer to 400°F. Pat the scrubbed russet potatoes dry. Pierce each potato several times with a fork. In a small bowl, toss the potatoes with olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min•🌡️ 400
- 2
Place the seasoned potatoes in the air fryer basket in a single layer (you may need to do this in batches depending on your air fryer size). Air fry for 20-25 minutes, flipping halfway through, until the potatoes are tender when squeezed and the skins are crispy.
⏱️ 25 min•🌡️ 400
- 3
Carefully remove the potatoes from the air fryer and let them cool slightly on a cutting board until they are cool enough to handle. Once cooled, cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the potato flesh into a medium bowl, leaving about a 1/4-inch border of potato attached to the skin. Reserve the scooped-out potato flesh.
⏱️ 10 min
- 4
Brush the inside of each potato skin with the melted butter. In the bowl with the scooped potato flesh, add the crumbled bacon, 1 cup of the shredded cheddar cheese, minced jalapeño, half of the chopped green onions, sour cream, hot sauce, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Mash and mix everything together until well combined.
⏱️ 10 min
- 5
Spoon the potato filling mixture evenly into each buttered potato skin. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of each filled potato skin.
⏱️ 5 min
- 6
Place the loaded potato skins back into the air fryer basket in a single layer. Air fry at 375°F for 10-12 minutes, or until the cheese is melted and bubbly, and the potato skins are golden brown and crispy.
⏱️ 12 min•🌡️ 375
- 7
Carefully remove the loaded potato skins from the air fryer. Garnish with the remaining chopped green onions and serve immediately with extra sour cream and hot sauce, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Air Fryer Loaded Potato Skins
Ingredients
For the Potato Skins
- 4 russet potatoes, large, scrubbed clean
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Filling and Topping
- 4 slices bacon, cooked until crispy and crumbled
- 1 1/2 cups cheddar cheese, shredded, divided
- 1 jalapeño, small, seeded and minced
- 2 green onions, chopped, plus more for garnish
- 1/2 cup sour cream
- 1 tablespoon hot sauce, or to taste
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- 2 tablespoons butter, melted
Instructions
- 1
Preheat your air fryer to 400°F. Pat the scrubbed russet potatoes dry. Pierce each potato several times with a fork. In a small bowl, toss the potatoes with olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min•🌡️ 400 - 2
Place the seasoned potatoes in the air fryer basket in a single layer (you may need to do this in batches depending on your air fryer size). Air fry for 20-25 minutes, flipping halfway through, until the potatoes are tender when squeezed and the skins are crispy.
⏱️ 25 min•🌡️ 400 - 3
Carefully remove the potatoes from the air fryer and let them cool slightly on a cutting board until they are cool enough to handle. Once cooled, cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the potato flesh into a medium bowl, leaving about a 1/4-inch border of potato attached to the skin. Reserve the scooped-out potato flesh.
⏱️ 10 min - 4
Brush the inside of each potato skin with the melted butter. In the bowl with the scooped potato flesh, add the crumbled bacon, 1 cup of the shredded cheddar cheese, minced jalapeño, half of the chopped green onions, sour cream, hot sauce, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Mash and mix everything together until well combined.
⏱️ 10 min - 5
Spoon the potato filling mixture evenly into each buttered potato skin. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of each filled potato skin.
⏱️ 5 min - 6
Place the loaded potato skins back into the air fryer basket in a single layer. Air fry at 375°F for 10-12 minutes, or until the cheese is melted and bubbly, and the potato skins are golden brown and crispy.
⏱️ 12 min•🌡️ 375 - 7
Carefully remove the loaded potato skins from the air fryer. Garnish with the remaining chopped green onions and serve immediately with extra sour cream and hot sauce, if desired.
⏱️ 3 min