🥔 Air-Fried Loaded Crispy Potato Skins 🧀 (Appetizers)

Pierce the scrubbed potatoes all over with a fork. Microwave them on high for 4–5 minutes, flipping halfway through, until they are just tender enough to be easily pierced with a knife. Let them cool for 3 minutes until safe to handle.

Slice the potatoes in half lengthwise. Using a spoon, scoop out the warm potato flesh, leaving a sturdy 1/4-inch border of potato along the skin. Save the scooped-out potato flesh for a quick mash later!

Preheat your air fryer to 200°C (400°F). Brush both the inside and outside of the potato shells with olive oil, then season with garlic powder and salt. Place them skin-side up in the basket and air fry for 6 minutes. Flip them over (skin-side down) and air fry for another 4 minutes until the edges are deeply golden and rigid.

Divide the shredded cheddar cheese and crumbled bacon evenly among the crispy potato cavities. Return them to the air fryer at 200°C (400°F) for 3–4 minutes, just until the cheese is violently bubbling and localized brown spots form.

Transfer the blistering hot skins to a platter. Top each piece immediately with a cold dollop of sour cream and a heavy shower of fresh chives. Serve immediately while the shells are exceptionally loud and crunchy!