Air Fryer Sweet Potato Skins


  • Our Family® cooking spray
  • 4 medium sweet potatoes, halved lengthwise
  • 2 Tbsp Our Family® Olive Oil
  • 2 small Our Family® Red Bell Peppers, roasted (see Chef Tip)
  • 1 cup Our Family® Shredded Monterey Jack Cheese
  • 1 cup Our Family® Plain Nonfat Greek Yogurt
  • 4 slices Our Family® Turkey Bacon, cooked and coarsely chopped
  • 2 green onions, sliced


Approximate nutritional values per serving (1 potato skin): 206 Calories, 9g Fat, 4g Saturated Fat, 22mg Cholesterol, 236mg Sodium, 21g Carbohydrates, 4g Fiber, 8g Sugars, 0g Added Sugars, 10g Protein

Chef's Tip

To roast bell peppers, position oven rack to upper position and preheat oven to 450°; line rimmed baking pan with parchment paper. Cut peppers lengthwise in half; remove and discard seeds and stems. Place peppers, cut side down, on prepared pan; roast 20 minutes or until skin is blackened and peppers are tender, rotating pan once. Transfer peppers to large bowl; cover with plastic wrap and let stand 10 minutes. Carefully remove and discard charred skin from peppers; chop!


  1. Preheat 3-quart air fryer to 400° for 5 minutes. In 3 batches, spray air fryer basket with cooking spray and place potatoes, cut side down, in basket; air fry 20 minutes or until tender. Cool potatoes 10 minutes; with spoon, leaving ½-inch wall, scoop out inside portion of each potato half (reserve for another use).
  2. Brush both sides of potato halves with oil. In 2 batches, place potato halves, cut side up, in basket and air fry 5 minutes; top with roasted peppers and cheese, and air fry 3 minutes or until heated through and cheese melts.
  3. Serve potato skins topped with yogurt, bacon and onions.

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