Ingredients

The following ingredients have 4 Servings
  • 4 large cooked russet potatoes, cut in half ((see notes for air fryer directions on how to cook))
  • 1 TBS olive oil
  • dash of salt
  • dash of pepper
  • dash ranch dressing seasoning, (optional but recommended)
  • 1/2 cup freshly grated Colby jack or cheddar cheese
  • 2 slices cooked bacon, (chopped)
  • sour cream for topping, (optional)
  • green onions for topping, (chopped- optional)

Instruction

  • Using the halved cooked potatoes, scoop out a bit of the potato flesh to make a pocket and set it aside. *Don’t scoop too much out as we want to eat the potato too. Repeat for all potatoes.
  • Drizzle olive oil over the top/flesh of the potatoes, then brush to coat completely. Sprinkle salt and pepper over potato skins. Sprinkle ranch dressing seasoning over the potato if desired (optional, but I recommend).
  • Add the potato skins to the air fryer basket and set to 400 degrees and 5 minutes. Remove basket.
  • Add shredded cheese and bacon crumbles to the pocket of the potato skins. Close the air fryer basket and reduce the temperature to 350 degrees. Set the timer for 2 minutes (cook additional minute if needed). Carefully remove potato skins.
  • Top the potato skins with desired toppings such as sour cream and green onions. Enjoy!