Ingredients:

  • 4 medium Russet potatoes, scrubbed and pre-baked until tender
  • 1.5 tbsp avocado oil
  • 1 tsp fine sea salt
  • 0.5 tsp smoked paprika
  • 1.5 cups sharp Cheddar cheese, freshly shredded
  • 6 strips thick-cut bacon, cooked until crispy and crumbled
  • 0.5 cup full-fat sour cream
  • 3 tbsp fresh chives, thinly sliced

Instructions:

  1. Slice pre-cooked potatoes in half lengthwise. Using a small spoon, scoop out the warm potato flesh, leaving about a 1/4-inch border of potato against the skin.
  2. In a small bowl, whisk together the avocado oil, fine sea salt, and smoked paprika. Use a pastry brush to coat the inside and outside of each potato skin thoroughly.
  3. Place the skins in the air fryer basket, skin-side up. Air fry at 400°F (200°C) for 8 minutes to dehydrate surface moisture and create a crisp crust.
  4. Flip the skins over so the hollowed side is facing up. Divide the shredded cheddar cheese and crumbled bacon evenly among the skins.
  5. Reduce the air fryer temperature to 350°F (175°C) and cook for an additional 2-3 minutes, or until the cheese is fully melted and bubbling without separating.
  6. Remove from the air fryer and top each skin with a dollop of sour cream and a sprinkle of fresh chives before serving.