Turn day-old baked potatoes into a game-day-worthy snack. These air-fried potato skins come out crispy on the outside, loaded with cheese, bacon, Jalapeño, and a hint of spice. Quick, easy, and indulgent.

Ingredients

• 1 day-old baked potato
• 2 Tablespoons butter, softened
• 2 Tablespoons sour cream
• 1/4 cup shredded Cheddar cheese
• 1/4 cup shredded Mozzarella cheese
• 2 Tablespoons cooked bacon bits
• 1 Tablespoon chopped green onions
• 1 Tablespoon chopped Jalapeño (optional, adjust to taste)
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

1. Preheat air fryer to 375°F.
2. Slice the baked potato in half lengthwise. Scoop out most of the potato flesh, leaving about 1/4-inch thick shell. Reserve the scooped potato for another use.
3. In a bowl, mix butter, sour cream, Cheddar, Mozzarella, garlic powder, salt, pepper, bacon bits, green onions, and Jalapeño.
4. Fill each potato shell with the mixture, pressing lightly to secure.
5. Place potato skins in the air fryer basket in a single layer, skin side down if possible. Cook 6–8 minutes, until the cheese is melted and the edges are crispy.
6. Optional: Air fry an additional 1–2 minutes on top rack for extra golden, bubbly cheese.
7. Serve hot, garnished with extra green onions or a dollop of sour cream.