Air Fryer Potato Skins are a tasty appetizer and great for game day. These crispy air-fried potato skins with butter, bacon, cheese, and green onions are served with a homemade sour cream ranch ...

The fried potato skins can be made up to 2 days in advance; store them in an airtight container, lined with a paper towel to absorb any moisture, at room temperature until ready to use.

In this case, size matters; choose medium potatoes so when they're smashed, the skins can still envelop most of the fleshy interior. Use the supermarket scale to weigh one or two (you want each to ...

The chili − which struck me as sweet and smoky, mildly spicy and somewhat nostalgic − is ladled onto three fried Idaho potato skins and topped with shredded cheddar. They are served with a ...

Potato skins, scooped-out russet halves deep-fried then lined with bacon, cheddar, scallions and sour cream, were one of the defining appetizers of casual family restaurants in the 1990s.