Air-fryer baked potato skins
Stuffed with goat’s cheese, spinach & red pepper
1 hr (10 MINUTES PREP, 50 MINUTES COOK)
Super easy
serves 2
Ingredients
160g frozen leaf spinach
2 baking potatoes (250g each)
olive oil
1 long red pepper
60g crumbly goat’s cheese
2 heaped teaspoons pesto
optional: Parmesan cheese, for grating
Method
- Take the spinach out of the freezer and place on a plate to start defrosting.
- Use a sharp knife to prick the potatoes a few times, then rub each potato with 1 teaspoon of olive oil and sprinkle with sea salt.
- Place the potatoes in the air-fryer* in a single layer and cook at 180°C for 40 minutes or until soft, turning them over halfway and placing the pepper alongside for the final 10 minutes.
- Transfer the potatoes to a chopping board and leave to cool slightly.
- Once cool enough to handle, carefully peel off and discard the pepper skin, then halve the flesh lengthways and scrape out and discard the seeds. Roughly chop the flesh and place in a mixing bowl.
- Once the spinach has defrosted, squeeze out the excess water, roughly chop and add to the mix. Crumble in the goat’s cheese and stir in the pesto.
- Halve the baked potatoes horizontally, then use a spoon to scoop out the fluffy insides into the bowl – leave around ½cm of potato around the edges so the baked potato keeps its shape. Mix together, gently mashing the potato as you go, then season to perfection. Spoon the mixture into the potato skins, then grate over a little Parmesan, if using.
- Return the stuffed potato skins back to the air fryer basket and cook at 180°C for a final 10 minutes, or until crispy and hot through.
Tested in a 4.2-litre air-fryer. All air-fryers are different, so results may vary.
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