Ingredients
2
2 servings
- •2 medium russet potatoes
- •olive oil cooking spray
- •4 tablespoons 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)
Instructions
- Wash potatoes and puncture holes in the skin with a fork.
- 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.
- 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.
- 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.
- Top cooked potato skins with 1 tablespoon diced tomatoes and 1 tablespoon textured vegetable protein.
Nutritional Facts
Per 2 servings
- Calories: 273
- Carbohydrate: 46g
- Fat: 3g
- Fiber: 10g
- Protein: 21g
- Sugar: 5g
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