INGREDIENTS:

• 4 medium russet potatoes pre-baked
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 slices cooked and crumbled bacon grease reserved
• 1 tablespoon olive oil (only if not using bacon grease)
• 1/2 cup cheddar cheese shredded
• 3 green onions sliced
• 1/4 cup sour cream

INSTRUCTIONS:

1. Cook the potatoes using your preferred method. See methods in post.
2. Half the potatoes lengthwise. Scoop out the center of the potato to leave 1/4″ of flesh around the skin.
3. Coat the potatoes with the reserved bacon grease or olive oil. Sprinkle with salt and pepper.
4. Add the potatoes in a single layer to the air fryer basket. Cook for 5 minutes at 400 degrees F. Open the basket and add the cheese and bacon crumbles to the center of each potato. Cook for 2 more minutes, until the cheese is melted.
5. Transfer the potato skins to a plate and top with green onions and sour cream. Serve right away with additional toppings, if desired.

NOTES

• Be sure to pre-bake the potatoes in the oven, air fryer, or instant pot, until they are tender.
• You can top your potato skins with any toppings you like – use different types of cheese, top with ham, shredded bbq chicken, or different seasonings for a twist.

All air fryers have different wattage and may cook at different rates. You may need to adjust the time or temp for the best results.