Ingredients:
- 4 medium russet potatoes
- 1 cup shredded gouda cheese
- 4 slices turkey or plant-based bacon, cooked and crumbled
- 1 tbsp olive oil
- ½ tsp salt
- ¼ cup sour cream
- 2 tbsp chopped green onions
Instructions:
- Preheat your air fryer to 400°F (200°C) to get that perfect crisp.
- Start by scrubbing the potatoes thoroughly to remove any dirt. Pat them dry with a towel, then pierce each potato several times with a fork. Rub them with olive oil and sprinkle with salt for flavor.
- Air fry the whole potatoes for 35-40 minutes, or until a fork can easily pierce them and they feel tender. Once cooked, allow the potatoes to cool slightly so you can handle them safely.
- Carefully cut each potato in half lengthwise and scoop out some of the flesh, leaving about a ¼-inch thick shell to provide structure.
- If desired, brush the insides of the potato skins with a little more olive oil before placing them skin-side down in the air fryer. Air fry for an additional 5 minutes to crisp up the skins.
- Now it’s time to fill those crispy shells! Sprinkle the gouda cheese and crumbled turkey or plant-based bacon into each half. Return them to the air fryer and cook for another 3-5 minutes, or until the cheese is fully melted and bubbly.
- Once done, top each potato skin with a dollop of sour cream and a sprinkle of chopped green onions for that fresh finish. Serve them warm and enjoy every crunchy, cheesy bite!
Nutritional Information:
This recipe yields approximately 4 servings, with each serving containing around:
- Calories: 300
- Protein: 12g
- Total Fat: 18g
- Carbohydrates: 28g
- Dietary Fiber: 3g
