Potato skins
Scrub the potatoes, halve them lengthways and rub all over with olive oil, salt, pepper and smoked paprika.
Ingredients
- 500 g potatoes, halved lengthways
- 1 tbsp olive oil
- 40 g cheddar, grated
- 2 tbsp sour cream
- 2 piece spring onions, sliced
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 1 pinch black pepper
Steps
- Scrub the potatoes, halve them lengthways and rub all over with olive oil, salt, pepper and smoked paprika.
- Place them cut side down in the air fryer basket and cook at 200°C for 18–20 minutes, until the flesh is soft right through.
- Scoop out most of the flesh with a spoon, leaving a 5 mm shell, then fill the skins with grated cheddar.
- Return the skins to the air fryer basket and cook at 190°C for 5–6 minutes, until the cheese melts and the edges crisp.
- Top with sour cream and sliced spring onions and serve warm.
