Potato Skins
These tater skins are a super-healthy side dish. Fill them with your favorite vegetables and experiment with different types of vegan cheeses.
150 CALORIES PER SERVING
FRYER TEMP 390°F
PREP TIME 15 mins
COOK TIME 37 mins
MAKES 8 • SERVING SIZE 1
4 medium russet potatoes, scrubbed
2 tbsp olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
1½ cups chopped broccoli
½ cup shredded vegan Cheddar-style cheese
dairy-free yogurt or sour cream (optional)
1. Set the air fryer temp to 390°F. Spray the fryer basket with nonstick cooking spray.
2. Poke the potatoes with a fork. Place them in the fryer basket and cook until tender, about 25 minutes.
3. Remove the potatoes from the fryer basket to cool. Cut them in half lengthwise and scoop out some of the flesh. Brush the insides with olive oil and season with salt and pepper. Top each potato skin with broccoli and cheese.
4. Working in batches, place 2 potatoes in the fryer basket and cook until the broccoli is crisp-tender and the cheese has melted, about 5 to 6 minutes.
5. Transfer the potato skins to a platter and serve immediately with the yogurt (if using).
TIP Make a dairy-free sour “cream” in a blender by combining 1 cup of cashews, ½ cup of vegan yogurt, 1 teaspoon of cider vinegar, and ½ teaspoon of kosher salt. Blend until smooth.
TIP Time-saving hack: Precook the potatoes in the microwave for 7 to 10 minutes. Then slice, fill, and crisp up in the air fryer.
NUTRITION PER 1 POTATO SKIN:
TOTAL FAT 7g • SATURATED FAT 3g • CHOLESTEROL 0mg • SODIUM 403mg • CARBS 21g DIETARY FIBERS 4g • SUGARS 2g • PROTEIN 3g