Delicious and easy potato skins with a vegan filling, cooked in the air fryer.
Preparation Time
5 mins
Cooking Time
20 mins
Total Time
25 mins
Calories
273 Calories
Recipe Instructions
Step 1
Wash potatoes and puncture holes in the skin with a fork.
Step 2
Cook potatoes in the microwave for 5 minutes on each side. Remove from microwave and cut in half lengthwise. Using a small spoon, scoop out the flesh, leaving 1/4 inch of potato flesh in the shell.
Step 3
Preheat the air fryer to 350 degrees F (175 degrees C). Spritz the inside of the potato shells with olive oil cooking spray. Set potatoes in the air fryer basket, hollowed-out side up.
Step 4
Air fry until edges start to crisp, about 5 minutes. Remove and fill each potato skin with about 1 tablespoon vegan cheese. Return to the air fryer basket and cook until cheese is melted, 5 to 7 minutes.
Step 5
Top cooked potato skins with 1 tablespoon diced tomatoes and 1 tablespoon textured vegetable protein.
Ingredients
olive oil cooking spray
2 medium russet potatoes
4 tablespoons vegan shredded Cheddar-style cheese (such as Daiya®)
4 tablespoons diced tomatoes with green chile peppers (such as RO*TEL®)
4 tablespoons prepared textured vegetable protein (TVP)
