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 calories
carbohydrate: 45.7 g
cholesterol: : -
fat: 2.6 g
fiber: 9.5 g
protein: 21 g
saturatedFat: 0.1 g
servingSize: -
sodium: 268.2 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Wash potatoes and puncture holes in the skin with a fork.

  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.

  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.

  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.

  5. Top cooked potato skins with 1 tablespoon diced tomatoes and 1 tablespoon textured vegetable protein.

Recipe Yield

2 potato skins

Recipe Note

Delicious and easy air fryer potato skins. Serve with vegan sour cream if desired.

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