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These delicious potato skins get extra crispy in the hot air fryer and make a great snack when combined with melted cheese, bacon and onions. They can also be prepared in the oven.
We love our fryer and take every opportunity to let it work its magic. One of the things he does really well are potatoes.
If you don’t have a deep fryer, you can also bake these potato pancakes in the oven, but with a deep fryer they are so perfect that I recommend you get one. Here’s a guide to help you choose a good one. You will not regret this decision. Cooking food in a hot air fryer is so fast that you won’t miss turning on the oven.
More good news: Preparation in the hot air fryer takes much less time than in the oven.
Which potatoes to use for jacket potatoes
The best potatoes for this snack are the oblong Russian potatoes. They are good, mainly because they have a firmer skin that bruises well and holds well when you pick them up to eat. The inside becomes nice and soft during cooking.
You can also use gems of Yukon gold, but that has a thinner skin and doesn’t tend to hold or crisp up. If you prefer, it’s your winner! It’s a matter of personal preference.
I wouldn’t use extra potatoes. Try to find a few that are big enough to make a big potato boat, but small enough so you won’t be overwhelmed if you eat just one.
How to make a potato skin fryer
The following instructions include alternatives to cooking potatoes in the oven or microwave, but the final step is prepared in an air fryer.
First step: Baked potatoes
To prepare this appetizer, you need to boil the potatoes. I use my deep fryer to fry the perfect potatoes that are crispy on the outside and soft on the inside. If you are using a hot air fryer, preheat it to 380 degrees Fahrenheit (190 C) for about 3 minutes. Rub the potatoes lightly with olive oil and prick the top and bottom a few times with a fork or knife.
Bake the potatoes for about 35-40 minutes, turning them over halfway through so they cook evenly. They are ready when they feel soft when you squeeze them.
If baking, preheat the oven to 200 degrees, grease the potatoes with oil, prick them and bake for about 60 minutes until tender.
You can cook the potatoes in the microwave if you like. They cook much faster. Bake for 5 minutes on each side. If they are not cooked yet, add another 2 minutes per side until cooked through. The only thing I don’t like about the microwave is that the skin doesn’t get crispy, which is very important for good potatoes. If you like them that way, that’s fine!
Allow the potatoes to cool enough so that they can be easily cut and handled without burning. This usually takes about 30 minutes.
Second step: Preparation of supplements
The two essential ingredients for puffed potato fritters are cheese and bacon. While the potatoes are cooking, you can prepare the following ingredients and keep them on hand.
Shred the cheese. I use medium to sharp cheddar for maximum flavor.
Prepare the bacon. Make sure the bacon is crispy. Save the bacon fat. We’ll use it for potatoes. Then cut the bacon into small pieces.
Third step: Preparation of skins
The next step is to remove the skin from the potatoes. This is a delicate operation, as you need to remove enough flesh so that the potatoes are not too heavy, but leave enough potatoes so that they are firm and toothed.
Cut the potatoes in half. Use a spoon or melon baller to scoop out the center of the potatoes, leaving about 1/4.
Coat the outside and inside of the potatoes with the bacon grease from the left side. If you don’t have enough fat, add melted butter or olive oil. Then season the inside of the potatoes with salt and pepper.
Fourth step: Potatoes for frying
The final step is baking the baked potatoes. Place them in a single layer in the basket. Toast the empty shells for 10 minutes at 400 degrees Fahrenheit (200 C) in the air. Turn them over halfway through. This makes them nice and crispy all around.
Then open the basket and place the cheese in the center of each potato. I like to make them as flat as possible, because the individual strands of cheese tend to fly off the potatoes. Cook for 3 minutes until cheese is melted.
Place the roasted potatoes on a plate and finish with bacon and spring onions. Serve immediately, as they are best kept warm. You can add other toppings, for example. B. Sour cream, salsa and Cajun seasoning.
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Preparation time: 10 minutes
Cooking time: 53 minutes
Total time: 1 hour 3 minutes
These delicious potato skins get extra crispy in the hot air fryer and make a delicious snack with melted cheese, bacon and onions. They can also be prepared in the oven.
- 4 Russian potatoes
- 4 slices of bacon (with the fat reserved)
- 1 cup grated cheddar cheese
- 3 spring onions, finely chopped
- Sour cream, stand aside.
- Preheat fryer to 380 degrees F (190 C) for 3 minutes. Rub the potatoes lightly with olive oil and prick the top and bottom a few times with a fork.
- Bake the potatoes 35 to 40 minutes, turning them over halfway through so they cook evenly. They are ready when they feel soft when you squeeze them.
- Allow the potatoes to cool. Meanwhile, cook out the bacon and crumble it (leave the fat on).
- Cut the potatoes in half. Remove the center of the potatoes, leaving about 1/4 of the circumference.
- Coat the potatoes with the reserved bacon fat. Salt and pepper the inside of the potatoes. Place the potatoes in a single layer in the frying basket. Bake for 10 minutes at 400 degrees Fahrenheit (200 C). Turn them over halfway through.
- After 10 minutes, open the basket and place the cheese in the center of each potato. Cook for 3 minutes until cheese is melted.
- Put the roasted potatoes on a plate and finish with bacon and spring onions. Serve immediately with additional toppings, if desired.
Quantity per serving : Calories : 345Total fat: 14gSaturated fat: 7gOverfat: 0gSaturated fat: 6gCholesterol: 41mgSodium: 405mgCarbons: 39gFibre: 4gSugar: 2gProtein: 15g
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Laura is the founder and editor of travel blogs and Savored Journeys. It is dedicated to sharing the best information about the drinks available in the world.
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