Mini Potato Skins
Recipe by Jenn Fillenworth, MS, RDN of Jenny With the Good Eats
- Prep time 5 minutes
- Cook time 25 minutes
- Servings 6
Ingredients
- 6 small white potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt, more to taste
- 1/4 cup salsa
- 1/2 cup cheese, shredded Cheddar
- 1/4 cup sour cream
- 2 green onions, thinly sliced
Instructions
- Scrub the potatoes thoroughly with a vegetable scrub brush to remove any dirt on the skin. Dry the potatoes then put them in a small bowl. Add olive oil to the bowl then salt the potatoes.
- Once the potatoes have been salted and oiled, place in the air fryer basket and cook at 400 degrees for 18 minutes. Remove the potatoes and set aside on a plate to cool for 15 minutes. Add additional salt to exterior if needed at this step.
- Cut each potato in half and scoop out the interior with a melon baller or a small measuring spoon. Leave a little of the potato around the edges. Next, fill each potato with shredded cheese. Place back in the air fryer and cook at 350 degrees for 5 minutes.
- Remove the potato skins and top with salsa, sour cream, and green onion slices. Serve immediately.
* This recipe was made in the 5.3 Quart Power AirFryer XL. Cooking times may vary based on the machine being used.
Nutritional Information
- Serving size: 2 potato skins
- Calories: 210
- Carbohydrate: 30g (10%)
- Protein: 6g (12%)
- Total Fat: 8g (12%)
- Saturated Fat: 3.5g (18%)
- Trans Fat: 0g
- Cholesterol: 15mg (5%)
- Sodium: 340mg (14%)
- Dietary Fiber: 3g (12%)
- Calcium: 8%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
