Potato skins are a beloved snack, and this recipe elevates them with succulent, seasoned chicken and rich, melted cheese.
The beauty of potato skins lies in their ability to serve as the perfect vessel for all sorts of delicious toppings, and chicken is a match made in heaven.
Pierce the potatoes one or two times with a fork. This allows air to escape during the baking process, which prevents the potatoes from bursting. Place all the potatoes in the air fryer. Meanwhile, cut the chicken breast into small pieces. If the chicken is too large, it will be difficult to fill the potato skins. Sprinkle with salt and place in the air fryer. While the chicken is cooking, slice the potatoes in half vertically. Gently scrape and scoop out the insides with a spoon, leaving enough potato left for the skins to still be sturdy. Discard the insides.
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