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Air Fryer Potato Skins: Spinach and Bacon Delight

Potato skins are a timeless classic, beloved for their crispy exterior and satisfying filling. When infused with the richness of bacon and the freshness of spinach, they transform into a gourmet snack or a hearty appetiser. With the air fryer’s magic touch, you can achieve that perfect crunch with significantly less oil – making them a bit healthier than their traditional deep-fried counterparts. In this article, we’ll guide you through how to create the perfect air fryer potato skins with spinach and bacon, bringing together flavours that complement each other beautifully.

Ingredients

To whip up these delicious air fryer potato skins, you’ll need:

• 4 medium-sized russet potatoes
• 4 slices of bacon
• 1 cup fresh spinach, chopped
• 1 cup grated cheddar cheese
• 1/2 cup sour cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: Chopped chives or spring onions for garnish

Instructions

1. Preparing the Potatoes

Start by washing your russet potatoes thoroughly to remove any dirt. Pat them dry and, using a fork, poke several holes around each potato. This step is essential to allow steam to escape while cooking. Rub the skins with a bit of olive oil and season with salt and pepper for added flavour.

2. Baking the Potatoes

Preheat your air fryer to 200°C (390°F). Place the prepared potatoes in the air fryer basket and cook for approximately 30 to 35 minutes, or until they are tender when pierced with a fork. You may need to adjust the cooking time depending on the size of your potatoes. Once done, remove them from the air fryer and allow them to cool slightly.

3. Preparing the Bacon

While the potatoes are cooking, fry the bacon in a pan over medium heat until it’s crispy. Once cooked, place it on a paper towel to drain excess grease, then chop it into small pieces.

4. Scooping out the Potatoes

When the potatoes have cooled enough to handle, cut each one in half lengthwise. Carefully scoop out some of the flesh, leaving a small layer of potato inside to maintain structure. Reserve the scooped-out potato for another use, like mashed potatoes or a hearty soup.

5. Filling the Skins

In a mixing bowl, combine the chopped spinach, crispy bacon, and half of the grated cheddar cheese. Add salt and pepper to taste. Mix well and spoon the filling evenly into each potato skin.

6. Air Frying the Skins

Brush the outside of the filled potato skins with a little olive oil and sprinkle the remaining cheddar cheese on top. Return the stuffed potato skins to the air fryer basket and cook at 200°C (390°F) for an additional 5 to 7 minutes, or until the cheese is melted and bubbly, and the skins are beautifully golden.

7. Serving

Carefully remove the potato skins from the air fryer and let them cool for a moment. Serve them with a dollop of sour cream on the side and sprinkle with chopped chives or spring onions for a burst of colour and flavour.

Conclusion

Air fryer potato skins filled with spinach and bacon are not only easy to prepare but also a delightful addition to any gathering or a comforting snack at home. The air fryer yields a satisfying crunch without excess grease, making them a lighter option without sacrificing taste. Whether enjoyed as an appetiser or a main event, these potato skins are sure to impress friends and family alike. Give them a try, and you may just find your new favourite snack!