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Air Fryer Loaded Potato Skins

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

  • Potato Skins:
  • 4 medium russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Toppings:
  • 1½ cups shredded cheddar cheese
  • ½ lb ground beef cooked and seasoned
  • ¼ cup sour cream
  • 3 green onions sliced
  • Salt and black pepper to taste
  • Serving:
  • Extra sour cream
  • Extra green onions
  • Hot sauce optional

Instructions
 

  • Wash and dry potatoes. Pierce with fork several times.
  • Microwave on high 8 to 10 minutes, flipping halfway, until tender.
  • While potatoes cook, brown ground beef in skillet. Season with salt and pepper. Drain fat. Set aside.
  • Cool potatoes 5 minutes until you can handle them.
  • Cut each potato in half lengthwise.
  • Scoop out most of flesh with spoon. Leave ¼ inch attached to skin. Save scooped potato.
  • Brush inside and outside with olive oil.
  • Season insides with salt, pepper, garlic powder, and paprika.
  • Preheat air fryer to 400°F for 3 minutes.
  • Place skins in air fryer skin side down. Work in batches if needed.
  • Air fry at 400°F for 8 to 10 minutes until edges are crispy.
  • Flip skins so skin side faces up.
  • Air fry 5 to 6 minutes until extra crispy.
  • Remove and flip so insides face up.
  • Sprinkle cheese evenly over each skin.
  • Top with seasoned ground beef.
  • Return to air fryer. Cook at 400°F for 2 to 3 minutes until cheese melts.
  • Remove. Transfer to platter.
  • Top with sour cream and green onions.
  • Serve hot with extra sour cream and hot sauce.

Notes

  • Microwave potatoes first to speed up cooking
  • Scoop out most flesh for crispier skins
  • Brush with oil for a crispy texture
  • Flip twice — skin down, then skin up
  • Add cheese at the end to prevent burning
  • Work in batches — do not overcrowd
  • Serve immediately for crispiest texture
  • Ground turkey or chicken works instead of beef
  • Make ahead — scoop and season, refrigerate up to 1 day
  • Freeze cooked skins without toppings up to 2 months