Crispy potato shells with melted cheddar, bacon, sour cream, and chives for a flavorful snack.
# What You Need:
→ Potatoes
01 - 4 large russet potatoes, washed and dried
→ Toppings
02 - 4 strips bacon, cooked and crumbled (or vegetarian bacon alternative)
03 - 1 cup shredded cheddar cheese (115 g)
04 - ½ cup sour cream (120 ml)
05 - 2 tablespoons fresh chives, chopped
06 - 2 tablespoons unsalted butter, melted
07 - ½ teaspoon garlic powder
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon ground black pepper
# Directions:
01 - Set air fryer to 400°F or oven to 425°F and allow to preheat fully.
02 - Pierce potatoes several times with a fork, then bake in air fryer or oven for 35 to 40 minutes until tender. Cool until easy to handle.
03 - Cut each potato in half lengthwise, scoop out most flesh leaving a ¼-inch (6 mm) border, reserving flesh for another use.
04 - Brush inside and outside of skins with melted butter, then evenly sprinkle garlic powder, smoked paprika, salt, and black pepper.
05 - Return skins skin-side down to air fryer or oven. Air fry 5 to 7 minutes or bake 10 minutes until crisp.
06 - Distribute cheddar cheese evenly into each skin, then top with crumbled bacon. Air fry 2 to 3 minutes or bake 5 minutes until cheese melts.
07 - Remove skins, cool slightly, then garnish each with sour cream and chopped chives. Serve immediately.
