Ingredients
4 medium baking potatoes3 tablespoons canola oil1/2 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon paprika1/8 teaspoon pepper1 tablespoon grated Parmesan cheese8 bacon strips, cooked and crumbled1-1/2 cups shredded cheddar cheese1/2 cup sour cream4 green onions, sliced
Preparation
Place wire rack and 1 cup water into inner pot of a large multi-cooker. 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.
Quick-release pressure. Remove potatoes and wire rack; discard cooking juices. Wipe insert clean.
When cool enough to handle, cut potatoes in half lengthwise; scoop out pulp, leaving a ¼-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.
Place 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.
Sprinkle shells with bacon and cheddar cheese. Air-fry and additional 2 minutes or until cheese is melted. Repeat with remaining potato skins. Serve immediately with sour cream and green onions.
