If you love pub-style crispy potato skins, you can now have them at home! Simply Air-fry small russet potatoes, then cut them in half and scoop out the centers. Brush with butter (or Ghee) and seasoning and air fry again. Top with Shredded cheese and drizzle with Tessemae’s Classic Ranch and scallions for a game day treat at home.
WHAT YOU NEED
4 small russet potatoes
3 tablespoons melted butter or ghee
½ teaspoon coarse kosher salt
½ teaspoon paprika
¼ teaspoon garlic powder
1 cup shredded orange cheese such as Colby Jack cheese
2 sliced scallions
1/3 cup Tessemae’s Classic Ranch dressing
WHAT YOU DO
- Prepare Potatoes: Air Fry russet potatoes at 400 degrees F until a fork inserted into the center of the potatoes slides in and out easily, about 50 minutes. Remove from air fryer, cut in half and let cool about 15 minutes.
- Scoop flesh out of the center of each potato half leaving the skin and about 1/3-inch layer of the flesh attached to it. Brush the cut side of the potatoes with butter. Combine salt, paprika and garlic powder in a small dish. Sprinkle over the potatoes.
- Return half of the potatoes, cut side up to the basket of the air fryer and air fry at 400 degrees F until they are browned in the insides and crispy along the edges, for 10 to 12 minutes. Remove from the basket and immediately sprinkle with about half the cheese.
- Repeat with the remaining potatoes and cheese. Serve the potato skins with scallions and ranch.