Ah, potato skins—those delightful little vessels of crispy, cheesy goodness. Imagine the joy of biting into a perfectly loaded potato skin, where the crunch meets the creamy, with a sprinkle of bacon that brings a smile wider than a Cheshire cat’s grin. And if you haven’t tried making them at home yet, well, it’s like discovering your favorite song playing on the radio after a long day—pure, unexpected happiness.
Steps
- Clean and wash six large potatoes thoroughly, then use a fork to pierce holes in them. Place the potatoes on a baking sheet and bake in a preheated oven at 400 degrees Fahrenheit for about 40 minutes, or until they are completely baked.
- As the potatoes are baking, cook six strips of bacon until crispy, either by baking them on a parchment-lined sheet pan at 400 degrees Fahrenheit for 25 minutes or frying them. Once done, drain the grease and chop the bacon into pieces.
- Allow the baked potatoes to cool enough to handle, then cut them in half and scoop out the insides, leaving a small border of potato around the edges.
- Brush the hollowed potato skins with olive oil on both sides and sprinkle with salt, pepper, and garlic powder. Place them in an air fryer at 400 degrees Fahrenheit for about 20 minutes, or bake them in the oven at the same temperature for 20-30 minutes until crispy.
- Once the skins are crispy, sprinkle them with shredded cheddar cheese and chopped bacon. Return to the air fryer or oven for a few minutes until the cheese has melted.
- Garnish the potato skins with chopped green onions. Serve them with a side of sour cream to enjoy.
Ingredients
- 6 large potatoes
- Olive oil
- Salt, pepper, and garlic powder
- 1 cup shredded cheddar cheese
- 6 slices of bacon
- Sour cream
- 2 green onions, chopped
FAQ
- Can I use a different type of potato instead of Russet for this recipe?
- While Russet potatoes are recommended due to their size and texture, you can experiment with other types. Keep in mind that the cooking time and texture may vary with different potato varieties.
- Is it necessary to use freshly shredded cheese instead of pre-shredded cheese?
- Freshly shredding a block of cheddar cheese is preferred as it melts better than pre-shredded cheese, which often contains anti-caking agents.
- Can I cook the bacon in a different way rather than baking it in the oven?
- Yes, you can also cook bacon on the stovetop or in a microwave, but baking in the oven on parchment paper is a less messy method and yields crispy results.
- What can I do if I don’t have an air fryer for the potato skins?
- If you don’t have an air fryer, you can still achieve crispy potato skins by baking them in the oven at 400 degrees for 20-30 minutes.
- What are some other topping ideas for potato skins?
- Besides cheddar, bacon, and green onions, you can try toppings like jalapenos, diced tomatoes, or even a dollop of guacamole to customize the flavor to your liking.
Tips
- For the best texture, consider grating your own block of cheddar cheese instead of using pre-shredded varieties.
- Cooking bacon in the oven on a parchment-lined sheet pan at 400 degrees for 20-25 minutes can yield perfectly crispy pieces while minimizing mess.
- If you have an air fryer, use it for crisping the potato skins after they’re scooped out; however, baking them in the oven at the same temperature also works well if you prefer to cook them all at once.
- Ensure you thoroughly scrub and wash the potatoes before baking, and remember to poke holes in them with a fork to allow steam to escape during cooking.
Equipment
- Air Fryer
- Baking Sheet
- Parchment Paper
- Olive Oil Brush (for brushing olive oil on the potatoes)
