Delicious and easy air fryer potato skins. Serve with vegan sour cream if desired.
Ingredients
- medium russet potatoes: 2 piece
- olive oil cooking spray:
- vegan shredded Cheddar-style cheese (such as Daiya®): 4 Tbsp
- tomatoes with green Chili peppers (such as RO*TEL®): 4 Tbsp (diced)
- prepared textured vegetable protein (TVP): 4 Tbsp
Metric Conversion
Stages of cooking
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Wash potatoes and puncture holes in the skin with a fork.
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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.
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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.
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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.
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Top cooked potato skins with 1 tablespoon diced tomatoes and 1 tablespoon textured vegetable protein.
