Air Fryer BBQ Pork Sweet Potato Skins
Crispy sweet potato skins filled with warm BBQ pulled pork and melted sharp cheddar cheese, finished with fresh green onion and cooling sour cream. Prepared entirely in the air fryer for a quick, loaded appetizer or light meal.
Ingredients
Instructions
- 1
Wash sweet potatoes and make 3-4 cuts in each. Microwave until soft.
- 2
Slice potatoes lengthwise in half using an oven mitt. Scoop out flesh, leaving 1/4 inch border around edges.
- 3
Brush skins with olive oil and sprinkle with sea salt. Arrange in air fryer basket.
- 4
Air fry at 400 degrees for 10 minutes.
- 5
Mix pulled pork with BBQ sauce and microwave.
- 6
Top each cooked skin with BBQ pork mixture and cover with shredded cheese.
- 7
Air fry for 3 minutes until cheese melts.
- 8
Serve topped with green onion and sour cream.
Tips
Microwave time for potatoes varies by size; check for tenderness rather than relying on time alone.
Leaving 1/4 inch of flesh around edges prevents skins from becoming too thin or splitting.
If your air fryer has a lower maximum temperature than 400 degrees, use the highest setting available.
Good to Know
Refrigerate filled skins in an airtight container for up to 3 days. Reheat in air fryer at 350 degrees for 5 minutes.
Prepare skins through air frying step and refrigerate. Top with pork and cheese and cook when ready to serve.
Serve warm immediately after final air fry stage while cheese is melted.
Common Mistakes
Scoop potato flesh too aggressively to avoid breaking through skin walls
Skip brushing skins with oil to avoid tough, chewy texture
Overfill with toppings to prevent uneven cooking or overflowing cheese
Substitutions
Dairy-Free Swaps
General Alternatives
lighter option