This healthier appetizer is a combination of everyone’s favorite game-day snacks: potato skins and nachos!

15 mins
25 mins


  • Air Fryer


  • 1.5 lbs Little Potatoes, halved
  • 1 tsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/2 cup cheese or non-dairy cheese, shredded
  • 3/4 cup bacon or tempeh bacon, cooked and crumbled
  • (For serving) salsa
  • (For serving) sour cream or dairy-free sour cream
  • 1/4 cup fresh chives, chopped


  • Step 1

    Toss the halved potatoes with olive oil, salt, chili powder, and paprika until well coated.

  • Step 2

    Place in a single layer in the bottom of an Air Fryer and cook for 15 minutes at 400 °F, tossing once halfway through.

  • Step 3

    When the potatoes are finished cooking, quickly remove the base of the Air Fryer and sprinkle on the cheese. Return back to the Air Fryer and let warm for 1 to 2 minutes so the cheese just melts.

  • Step 4

    Transfer the cheesy, crispy potato halves to a large serving bowl or platter and sprinkle with cooked tempeh bacon. Drizzle with salsa, sour cream and fresh chives. Serve immediately!