CopyCat Texas Roadhouse Air Fryer or Oven Tater Skins

Ingredients

4 large russet potatoes, washed and dried
1 tablespoon olive oil
1 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
1 ½ cups sharp cheddar cheese, shredded
6 slices bacon, cooked and crumbled
2 green onions, thinly sliced
1/2 cup Sour cream or ranch dressing, for serving

Directions

Bake or Air Fry the Potatoes

Air Fryer: Preheat to 400°F. Rub potatoes with olive oil and sprinkle with salt. Air fry for 35–40 minutes, turning halfway through, until fork-tender.

Air fry at 400°F for 5 minutes, skin-side down.

Sprinkle cheese and bacon evenly into each potato half. Cook at 400°F for 3–5 minutes, or until cheese is melted and bubbly.

Oven: Bake at 400°F for 45–50 minutes directly on the oven rack.

Let potatoes cool for 5–10 minutes. Slice each potato in half lengthwise and scoop out most of the flesh, leaving about ¼ inch around the edges.

Brush the insides with olive oil and season with salt and pepper. Bake for 10 minutes until edges begin to crisp.

Sprinkle cheese and bacon evenly into each potato half. Bake at 400°F for another 7–10 minutes.

Remove and top with sliced green onions. Serve immediately with sour cream or ranch for dipping.