Name: Vegan Air Fryer Potato Skins
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: Russet potatoes - 2 medium; Olive oil cooking spray - 2 medium; 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) - 4 tablespoons

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Air Fryer Potato Skins

1. Russet potatoes - 2 medium

2. Olive oil cooking spray - 2 medium

3. Vegan shredded Cheddar-style cheese (such as Daiya®) - 4 tablespoons

4. Diced tomatoes with green chile peppers (such as RO*TEL®) - 4 tablespoons

5. Prepared textured vegetable protein (TVP) - 4 tablespoons

How to cook deliciously - Vegan Air Fryer Potato Skins

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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