Cheesy Potato Skins

Crisp baked potato skins filled with melted vegetarian Cheddar and spring onions, perfect with soured cream.

TIME BREAKDOWN
Prep: 10 min
Cook: 65 min
Total: 1 hour 15 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 4 medium baking potatoes, about 250g each
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp garlic granules
  • 150g vegetarian mature Cheddar cheese, grated
  • 3 spring onions, sliced
  • 4 tbsp soured cream, to serve

Method

  1. Prick the potatoes all over with a fork and cook in the air fryer at 190°C for 40 minutes, turning halfway, until soft in the middle.

  2. Leave to cool for 10 minutes, then cut each potato in half lengthways.

  3. Scoop out most of the flesh, leaving a layer about 5mm thick against the skin. Save the flesh for mashing.

  4. Brush the skins inside and out with the oil and sprinkle with the salt, pepper and garlic granules.

  5. Cook the skins cut side up at 200°C for 8 minutes, until crisp.

  6. Fill with the cheese and cook for a further 3 to 4 minutes, until melted and bubbling.

  7. Top with the spring onions and serve with soured cream.