These air fryer potato skins are crispy and loaded with all the goodness you crave in an appetizer! You can dollop on some sour cream before serving or drizzle them in a bit of ranch.
Coat the potatoes in the olive oil and sprinkle with the kosher salt.
Arrange the potatoes in an air fryer basket and cook for 35-45 minutes, or until easily pierced with a fork, flipping the potatoes over about halfway through cooking. Let cool for 10 minutes.
Cut potatoes in half lengthwise. Scoop the potatoes out with a spoon into a small bowl leaving about 1/8 to 1/4 of an inch of potato along the skin. Reserve the potato flesh for another use.
Brush the hollowed out potatoes with olive oil and return to the air fryer, skin side up. You may need to work in batches, depending on the size of your air fryer. Cook at 400 degrees for 5 minutes.
Flip the potatoes over and fill the hollowed out portion with cheddar and crumbled bacon.
Cook at 400 degrees for 3 minutes or until the cheese has melted.
Serve with a dollop of sour cream or drizzle of ranch on top and sprinkle with green onions.
Notes
We use our air fryer bacon to top these potatoes. It turns out so crispy and is simple to make.