Bacon Cheddar Potato Skins

Description

Bacon Cheddar Potato Skins

Cooker Device: 
Emeril Everyday
Pressure AirFryer

Summary

Yield
Servings
Prep time
Cooking time
Total time

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 cup
Shredded Cheddar Cheese
1⁄4 cup
sour cream
4
green onions, sliced

Instructions

1. Place tall wire rack and 1 cup water into inner pot. 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 1/4-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 tall 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 an additional
2 minutes or until cheese is melted. Repeat with remaining potato skins. Serve immediately with sour cream and green onions.