Mini Potato Skins
- 6 small white potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt, more to taste
- 1/4 cup salsa
- 1/2 cup cheese, shredded Cheddar
- 1/4 cup sour cream
- 2 green onions, thinly sliced
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Scrub the potatoes thoroughly with a vegetable scrub brush to remove any dirt on the skin. Dry the potatoes then put them in a small bowl. Add olive oil to the bowl then salt the potatoes.
Once the potatoes have been salted and oiled, place in the air fryer basket and cook at 400 degrees for 18 minutes. Remove the potatoes and set aside on a plate to cool for 15 minutes. Add additional salt to exterior if needed at this step.
Cut each potato in half and scoop out the interior with a melon baller or a small measuring spoon. Leave a little of the potato around the edges. Next, fill each potato with shredded cheese. Place back in the air fryer and cook at 350 degrees for 5 minutes.
Remove the potato skins and top with salsa, sour cream, and green onion slices. Serve immediately.
* This recipe was made in the 5.3 Quart Power AirFryer XL. Cooking times may vary based on the machine being used.