Easy Air Fryer Potato Skins

These Easy Air Fryer Potato Skins have a tonne of melted cheddar cheese, crispy bacon, and ranch dressing drizzled over them. For the ideal appetiser, top these with your preferred toppings.

Ingredients For Easy Air Fryer Potato Skins

1. Three russet potatoes
2. two tablespoons, divided between the olive oils
3. Four cooked and crumbled beef slices
4. One cup of cheddar cheese, shredded
5. Two tsp finely chopped scallions or green onions

Drizzling Ranch Dressing

1. Not required Spices from Ranch
2. Half a teaspoon of chives either fresh or dried
3. half a teaspoon of powdered garlic
4. Half a teaspoon of powdered onion
5. 1/2 tsp dried dill
6. to taste with salt and pepper

Guidelines For Easy Air Fryer Potato Skins

Air-Fryer Guidelines

1. To make sure the potatoes are clean, scrub them.
2. Apply a thin layer of olive oil (approximately 1/2 tablespoon) to each potato. I like to use this Amazonian olive oil spray to spritz them.
3. Put every potato into the basket of the air fryer. To make soft food, air fried at 400 degrees for 35 to 45 minutes. To test, make a fork hole in the potato. Your potatoes’ cooking time will vary according to their weight. Cooking more potatoes at once usually results in a longer cooking time.
4. After taking the potatoes out of the air fryer, let them cool fully. I gave them twenty to thirty minutes to cool.
5. Cut every potato in half. Scoop out the interior meat with a spoon. Set aside a quarter of an inch of the potato’s flesh on the edges and bottom. To hold the toppings, each skin should still have a base.
6. Apply a thin layer of olive oil (approximately 1 to 1 1/2 tablespoons) by spraying or pouring it within the potatoes. Next, add your preferred seasoning, homemade ranch seasoning, or salt to taste.
7. Add some crumbled beef and shredded cheddar cheese on top of each potato.
8. After putting the skins in the air fryer, cook them at 350 degrees for 6 to 10 minutes, or until the cheese is melted. Depending on how you want your melted cheese, the cook time will change. I cook the cheese for 7–8 minutes because I like the top to get a little browned.
9. Add ranch dressing and green onions on top.

Baking Guidelines:

1. To make sure the potatoes are clean, scrub them.
2. Set oven temperature to 450 degrees.
3. Apply a thin layer of olive oil (approximately 1/2 tablespoon) to each potato. I like to use this Amazonian olive oil spray to spritz them. The potatoes should be baked for 40 to an hour, or until they are tender, on a sheet pan.
4. After taking the potatoes out of the oven, let them cool fully. I gave them twenty to thirty minutes to cool.
5. Preheat the oven to 425 degrees.
6. Cut every potato in half. Scoop out the interior meat with a spoon. Set aside a quarter of an inch of the potato’s flesh on the edges and bottom. To hold the toppings, each skin should still have a base.
7. The peels should be put in a baking dish or roasting pan. A cookie sheet or sheet pan will flex or distort. Bake on one side for ten minutes. After 10 minutes, turn the potatoes over and continue to cook.
8. After removing the skins from the oven, spritz or sprinkle 1 to 1 1/2 tablespoons of olive oil into the potatoes. Next, add your preferred seasoning, homemade ranch seasoning, or salt to taste.
9. Add some crumbled bacon and shredded cheddar cheese on top of each potato. Put the oven back on and broil for two to three minutes, or until the cheese is melted.
10. Add ranch dressing and green onions on top.

Extra Ideas for Toppings:

• Chives
• Oions
• Cowboy Sauce
• Sour Cream
• Black olives
• Tomatoes
• Shredded lettuce

Nutrition:
One potato skin serving (211 calories), 14 gram mes of carbohydrates, 8 gram mes of protein, and 14 gram mes of fat.

Recipe adapted From: Staysnatched