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Make-Your-Own Potato Skins Bar
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- 36 halves
- COOK TIME
- 26 Min
These pint-sized potato skins are going to be a hit at your next get-together. To make them, we sort of “bake” them until they’re tender. Then, after scooping out the pulp, we air-fry them until they’re crispy. Whether you serve these at your family reunion or during the holidays, you can bet everyone’s going to be talking about ‘em.
What You'll Need
- 1 (28-ounce) bag baby red potatoes (creamers)
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
What to Do
- Preheat air fryer to 360 degrees F. Add whole potatoes to air fryer basket, in batches if necessary, and air-fry 18 to 20 minutes or until fork-tender.
- Remove potatoes from basket, let cool slightly, then cut each in half. (Careful, these babies are gonna be hot!) Using a spoon, scoop out some of the potato pulp, leaving about 1/4-inch of the pulp around the edges. (Save scooped potato pulp for another use.)
- In a large bowl, toss potato skins with oil and kosher salt, coating evenly. Return potato skins to basket, in batches if necessary, and cook at 400 degrees F. 8 to 9 minutes or until crispy. Make sure you shake the basket a couple of times during cooking to ensure potatoes brown evenly.
- Serve potato skins with bowls of everyone’s favorite toppings, like sour cream, shredded cheddar cheese, chili, scallions and crumbled bacon.
Just For You!
- Stay tuned for our new air-fryer cookbook! Coming soon!
- For more fantastic potato options, try our Best Mashed Potatoes Ever, or these delicious Double Stuffers.
- It's time for some classic appetizers, and we've got the best right here with our Unbelievably Good Dip Recipes!
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Check out these aweseome appetizer recipes!
Nov 27, 2018
I love how crispy these get using the air fryer! Potato skins are always a favorite on game day, and the topping possibilities are endless! I like to make a Mexican version using leftover taco meat and toppings, and have even had great results making a breakfast version with shredded cheese, cubed ham, and eggs!
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