Vegan Air Fryer Potato Skins recipe
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Ingredients
- 2 medium russet potatoes olive oil cooking spray 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)
Nutrition Info
- 273.3 caloriescarbohydrate: 45.7 gcholesterol: : -fat: 2.6 gfiber: 9.5 gprotein: 21 gsaturatedFat: 0.1 gservingSize: -sodium: 268.2 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Vegan Air Fryer Potato Skins
Directions
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Wash potatoes and puncture holes in the skin with a fork.
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.
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.
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.
Top cooked potato skins with 1 tablespoon diced tomatoes and 1 tablespoon textured vegetable protein.