Vegan Mexican Potato Skins in the Air Fryer

Ingredients

• 3 large Russet potatoes (Choose equal-sized potatoes; wash very thoroughly because the skins are eaten.)
• 1 tbsp olive oil (For coating the whole potatoes during the first air-frying.)
• salt (A bit, for sprinkling over the potatoes.)
• 1 tbsp olive oil (For brushing inside the potato skins.)
• black pepper powder (As needed, for seasoning the potato skins.)
• 0.5 cup red kidney beans (Boiled or canned; drain canned beans.)
• 2 tbsp sweet corn
• 1 small onion (Finely chopped.)
• 0.333 cup vegan mozzarella (For the stuffing.)
• 1 tbsp vegan butter
• 1 lemon juice (Juice of 1 lemon.)
• 2 tbsp coriander leaves (Fresh, chopped.)
• 0.5 tsp dried oregano (For the stuffing.)
• 0.5 tsp red chili flakes (For the stuffing.)
• 0.25 tsp garlic powder
• salt (To taste, for the stuffing.)
• 2.5 tbsp vegan mozzarella (Use 2–3 tablespoons to top the stuffed potato skins.)
• red chili flakes (For sprinkling over the filled skins.)
• all-purpose seasoning (For sprinkling.)
• spring onion greens (For garnish, sliced.)
• 2 tbsp vegan Greek yogurt or vegan sour cream (For serving.)
• red chili flakes (For serving garnish.)
• dried oregano (For serving garnish.)

Steps

1. 1

   Select three equal-sized Russet potatoes so they cook uniformly. Wash and scrub them very thoroughly, since the skins will be eaten.

2. 2

   Rub 1 tablespoon of olive oil all over the potatoes.

3. 3

   Sprinkle the potatoes with a little salt.

4. 4

   Place the potatoes in the air-fryer basket and air-fry at 200°C/400°F for about 45 minutes, turning them halfway through. Cooking time may vary with potato size.

5. 5

   Test a potato by inserting a toothpick. When it passes through easily, remove the potatoes and let them cool completely. They may be refrigerated overnight at this point if desired.

6. 6

   Cut each potato lengthwise, giving the halves a hot-dog-like shape.

7. 7

   Scoop out most of the potato flesh, leaving approximately a 1/4-inch border attached to the skin. Work carefully so the skins do not tear.

8. 8

   Brush the inside of each potato skin with the remaining 1 tablespoon olive oil.

9. 9

   Season the inside of the skins with black pepper powder.

10. 10

    Return the skins to the air-fryer basket and air-fry at 200°C/400°F for about 10 minutes, or until crisp. Remove and set aside.

11. 11

    Add the kidney beans, sweet corn, chopped onion, vegan mozzarella, vegan butter, lemon juice, coriander leaves, oregano, chili flakes, garlic powder, and salt to a bowl.

12. 12

    Mix the filling thoroughly until the ingredients are evenly combined.

13. 13

    Fill each crisp potato skin with the bean-and-corn stuffing.

14. 14

    Top the stuffed skins with the additional vegan mozzarella.

15. 15

    Place the filled potato skins in the air-fryer basket and air-fry at 200°C/400°F for 2–3 minutes, until the topping is hot and melted or lightly browned.

16. 16

    Remove the potato skins and add a small spoonful of vegan Greek yogurt or sour cream to each.

17. 17

    Garnish with sliced spring onion greens, red chili flakes, and oregano. Serve immediately.

Notes

The potatoes can be baked in an oven or boiled instead of air-fried for the first stage. The recipe notes that the stuffing can be customized with other ingredients. If preparing ahead, cool and refrigerate the cooked potatoes after the first air-frying stage, then continue the next day.

Nutrition per serving

• appetizer
• vegan
• vegetarian
• air-fried
• Mexican-inspired
• crispy
• game-day
• party food