I'm a SUCKER for potato skins - I mean - what's not to love? I've never made them at home - until now! These air fryer potato skins are so much quicker and man on man - I can tell you - I ate the whole plateful. Oye! Cheese, bacon, sour cream - I'm hungry again already!
Air fry bacon at 400 for 10 minutes - hold down slices with two knives
Poke slits in potatoes, wrap in wet paper towel and microwave for 5 minutes. potatoes are done when knife or fork goes in easily (you'll need more time for larger potatoes)
After potatoes are done in microwave, set in the fridge for 5-10 minutes to cool
Remove bacon from air fryer and place in paper towel to cool
Once potatoes are cool, slice in half lengthwise
Scoop out about half of the insides of potatoes delicately with a sharp spoon (save the insides for mashed potatoes!) Be sure to leave a ridge around the edges because you still want some tater in there!
Place potatoes in air fryer - cut side down - sprinkle with 1 tbsp olive oil and sprinkle of coarse sea salt
Air fry at 375 for 5 minutes
Flip potatoes to cut side up and sprinkle with olive oil and sea salt.
Air fry at 375 for 4 minutes more
While potatoes are air frying, chop bacon, shred cheese and dice green onions
When potatoes are done, add shredded cheese. Pack in a bit so it doesn't blow around.
Air fry at 375 for 3 minutes until cheese is melted
Remove and plate potato skins, top with bacon, sour cream, green onions and seasoning salt
You can use Russets, Yukon Gold or Red potatoes - the larger the potato, the more time you'll need in the microwave to pre-cook