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Crispy Air Fryer Bacon Ranch Potato Skins with Cream Cheese

crispy air fryer bacon ranch potato skins - featured image
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These crispy potato skins are air fried to perfection with a savory ranch and bacon cream cheese filling, making a quick and indulgent snack perfect for any occasion.

Ingredients

Scale
  • 4 medium russet potatoes, scrubbed clean
  • 6 slices thick-cut bacon, cooked and crumbled
  • 4 oz (115 g) cream cheese, softened
  • 2 tablespoons ranch seasoning mix
  • 2 tablespoons olive oil
  • 1 cup (100 g) shredded cheddar cheese (optional)
  • 2 tablespoons chopped green onions
  • Salt and pepper to taste

Instructions

  1. Place the scrubbed russet potatoes in a medium saucepan and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes until just tender (a fork should easily pierce but not make them mushy). Drain and let cool for 10 minutes.
  2. Cut each potato in half lengthwise. Using a spoon, gently scoop out the flesh, leaving about a 1/4-inch (6 mm) thick shell. Set the scooped potato aside for another use.
  3. Brush each potato skin with olive oil, then sprinkle with salt, pepper, and half the ranch seasoning evenly.
  4. Place the skins in your air fryer basket in a single layer, skin side down. Air fry at 400°F (200°C) for 10 minutes. Flip them carefully and air fry an additional 5 minutes until golden and crispy.
  5. While skins air fry, combine softened cream cheese with the remaining ranch seasoning and crumbled bacon in a bowl. Stir until well mixed and creamy.
  6. Remove skins from the air fryer and spoon the cream cheese mixture into each skin’s center. Top with shredded cheddar cheese if using.
  7. Return the filled skins to the air fryer for another 3-5 minutes at 400°F (200°C) until the cheese melts and everything is heated through.
  8. Sprinkle chopped green onions on top before serving. Serve hot.

Notes

Do not overcook potatoes during boiling to prevent skins from tearing. Pat skins dry before air frying for better crispiness. Flip skins halfway through air frying for even crispness. Use softened cream cheese for smooth filling. If no air fryer, bake at 425°F for 15-20 minutes and broil after filling to melt cheese. Store leftovers in airtight container in refrigerator up to 3 days and reheat in air fryer at 350°F for 4-5 minutes.

Nutrition

Keywords: potato skins, air fryer, bacon, ranch seasoning, cream cheese, crispy snack, appetizer, easy recipe

Find it online: https://fuzzyforker.com/crispy-air-fryer-bacon-ranch-potato-skins-with-cream-cheese-easy-recipe/