Multi-Cooker Bacon and Cheddar Potato Skins

  Appetizers

Wondering how to make potato skins taste great? I top my restaurant-worthy bacon cheddar potato skins with a dollop of sour cream. Have them at lunch, snack time or cocktail hour.

Multi-Cooker Bacon and Cheddar Potato Skins

Average Rating: 5

TOTAL TIME: Prep: 10 min. Pressure-Cook: 12 min. Air-Fry: 10 min./batch
YIELD: 8 servings.

Ingredients

  • 4 medium baking potatoes
  • 3 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1 tablespoon grated Parmesan cheese
  • 8 bacon strips, cooked and crumbled
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions, sliced

Instructions

  • 1. Place wire rack and 1 cup water into inner pot of a large multi-cooker. Scrub potatoes under running water; pierce multiple times with a fork and set on wire rack. Lock pressure lid. Press pressure function; select vegetables setting. Set to long cook time (12 minutes). Start.
  • 2. Quick-release pressure. Remove potatoes and wire rack; discard cooking juices. Wipe insert clean.
  • 3. When cool enough to handle, cut potatoes in half lengthwise; scoop out pulp, leaving a ¼-in. shell (save pulp for another use). Combine oil, salt, garlic powder, paprika and pepper; brush over both sides of skins. Sprinkle with Parmesan cheese.
  • 4. Place wire rack into inner pot. Arrange potatoes, skin side down, in a single layer on rack. Close air frying lid. Press air fry function; select custom setting. Press timer; set to 7 minutes. Start.
  • 5. Sprinkle shells with bacon and cheddar cheese. Air-fry and additional 2 minutes or until cheese is melted. Repeat with remaining potato skins. Serve immediately with sour cream and green onions.

Nutrition Facts

1 potato skin: 350 calories, 19g fat (7g saturated fat), 33mg cholesterol, 460mg sodium, 34g carbohydrate (2g sugars, 4g fiber), 12g protein.

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