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Crispy air fryer potato skins get a gourmet twist with Rosemary and Black Truffle Infused Olive Oils. Topped with sharp cheddar, gruyere, and crispy bacon, they're perfect for game day.
Serves 4 to 8
Ingredients:
4 each baking potatoes
1 ½ tablespoons Rosemary Infused Olive Oil
3 teaspoons Black Truffle Infused Olive Oil, divided
1 teaspoon Fleur de Sel
¼ teaspoon black pepper
1 cup sharp cheddar, grated
1 cup gruyere cheese, grated
8 slices bacon, cooked and chopped
½ cup creme fraiche or sour cream
¼ cup fresh scallions, chopped
Instructions
Preheat the air fryer to 350°F. Rinse the potatoes and pat dry with paper towels. Drizzle the potatoes with Rosemary Infused Olive Oil and two teaspoons of Truffle Oil, and season each with salt and pepper. Pierce each a few times with a fork and place it in the air fryer basket. Cook for 20 minutes, increase the temperature to 400°F, and cook for 10 more minutes or until fork tender.
Remove the potatoes from the air fryer and set aside to cool (just enough for you to handle). Once cooled, cut the potatoes in half lengthwise and scoop about half of the filling, creating potato boats. (Save the filling for another use.)
Fill the boats evenly with shredded cheese and chopped bacon. If necessary, work in batches, place the filled potatoes in the air fryer basket, and cook at 400°F for 10 minutes or until crisp and melty.
Remove from the basket, drizzle with the remaining truffle oil, dollop with creme fraiche, and sprinkle with scallions. Serve immediately and enjoy.
