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Air Fryer Turkey Bacon Potato Skins with BBQ Mustard

Russet skins pre-baked, scooped, crisped in the air fryer, then loaded with cheese and turkey bacon and served with a tangy BBQ mustard.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the skins
  • 6-8 small russet potatoes
  • 6-8 strips turkey bacon
  • 1.5 cups shredded sharp cheddar or pepper jack
  • 2-3 green onions sliced
  • 2-3 tbsp olive or avocado oil
  • garlic powder, smoked paprika, kosher salt, black pepper
  • sour cream or Greek yogurt to serve
For the BBQ mustard
  • 2 tbsp Dijon mustard
  • 2 tbsp BBQ sauce
  • 1 tsp honey or maple syrup optional
  • 1 tsp apple cider vinegar
  • cayenne or hot sauce a pinch

Equipment

  • Air fryer
  • Spoon
  • Small bowl

Method
 

  1. Scrub and prick the potatoes, rub with oil and salt, and air fry at 390°F for 30 to 40 minutes until tender. Cool enough to handle. Air fry the turkey bacon at 360°F for 6 to 8 minutes, then chop.
  2. Halve the potatoes lengthwise and scoop out most of the flesh, leaving about 1/4 inch. Pat the shells dry.
  3. Brush the shells inside and out with oil and season with smoked paprika and salt. Air fry at 390°F for 6 to 8 minutes until crisp.
  4. Fill with cheese, then the turkey bacon, then more cheese. Air fry 3 to 5 minutes until melted.
  5. Top with green onions and sour cream, with the BBQ mustard whisked together for dipping.

Notes

Dry the scooped shells before oiling — moisture stops them crisping.
Cheese under and over the bacon anchors everything.
Save the scooped flesh for a breakfast hash.