Air-fryer baked potato skins

Name: Air-fryer baked potato skins
Total time: 1 h
Yield: 2
Ingredients: 160 g frozen leaf spinach; 2 baking potatoes (250g each); olive oil; 1 long red pepper; 60 g crumbly goat’s cheese; 2 heaped teaspoons pesto; Parmesan cheese for grating (optional)

Stuffed with goat’s cheese, spinach & red pepper

Serves 2

Cooks In1 hour (10 MINUTES PREP, 50 MINUTES COOK)

DifficultySuper easy

Dinner for two Potato

Nutrition per serving

Calories 372 19%
Fat 15g 21%
Saturates 5.2g 26%
Sugars 7.0g 8%
Salt 1.2g 20%
Protein 12.4g 25%
Carbs 49.3g 19%
Fibre 5.3g -

Of an adult's reference intake

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Ingredients

160 g frozen leaf spinach
2 baking potatoes , (250g each)
olive oil
1 long red pepper
60 g crumbly goat’s cheese
2 heaped teaspoons pesto
Parmesan cheese , for grating (optional)

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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.