2smallrusset potatoespreferably of equal size and shape (about 6 ounces each)
2teaspoonsolive oil
Kosher salt and freshly ground black pepper
Air-Fried Onionsrecipe follows
1tablespoonWorcestershire sauce
2teaspoonssherry vinegar
2teaspoonsfresh thyme leaveschopped
½cupgrated Gruyère cheese
Air-Fried Onions:
1largeyellow onionthinly sliced (about 2 cups)
1tablespoonolive oil
½teaspoonkosher salt
½teaspoonsugar
Instructions
Preheat the air fryer to 350°F (175°C).
Brush the potatoes with olive oil and season with salt and pepper.
Air fry until the potatoes are tender and golden brown, about 40 minutes.
Let them cool for 5 minutes.
Halve the potatoes lengthwise and scoop out the flesh, leaving a ⅛-inch-thick shell of potato and skin.
In a small bowl, combine the air-fried onions, Worcestershire sauce, sherry vinegar, chopped thyme, salt, and pepper.
Divide the mixture among the potato shells.
Top the filled potato skins evenly with grated Gruyère cheese.
Place the filled potato skins in the air fryer and cook at 375°F (190°C) until the cheese is melted and the filling is warmed through, about 8 to 10 minutes.
Notes & Wine Advice
Wine Advice:The rich and savory flavors of these potato skins pair wonderfully with a medium-bodied red wine like Merlot or a crisp and refreshing beer like a pale ale.