With a spoon, carefully scoop the flesh of the potato out of each half, leaving about ¼” rim around each potato skin (including the bottom)
2 baked potatoes (cooled and sliced lengthwise)
Sprinkle each hollowed potato skin with salt, pepper, and garlic powder to taste (around ⅛ -¼ tsp each should be good)
Salt, pepper, garlic powder
Add crumbled bacon into scooped out area of the potato skins
2 strips of bacon (cooked and crumbled)
Top with shredded cheddar cheese, making sure to mound it up (the cheese will melt and reduce in size during cooking)
½ cup shredded cheddar cheese
Carefully place each potato skin upright into your air fryer basket, leaving space between them
Cook for 3-5 minutes at 350°F, or until cheese is completely melted
Remove carefully using tongs or spatula
Top with sour cream and green onions before serving (optional)
Sour cream (optional garnish), 1 sliced green onion (optional garnish)
Notes
I like to bake my potatoes the day before and refrigerate until I’m ready to use them
Use the scrap potato filling for mashed potatoes or potato dumplings
You may substitute turkey or veggie bacon for regular if preferred
Feel free to use other types of cheese besides cheddar. Pepperjack, Colby Jack, and Havarti are great choices (or use your favorite)
Additional seasonings may be added to the potato if desired. I also enjoy powdered ranch dressing and Franks Red Hot seasoning blend
The skins of the potatoes will be a bit dry using this method. Feel free to brush them with butter prior to filling and cooking if you’d like to add a bit of moisture. If you use salted butter, cut back on the salt you top the skins with
Add extra cheese and/or bacon on top before serving if you like them extra loaded!