Ingredients and Weight:
- 8 medium russet potatoes
- 1 cup (120g) vegan sour cream
- 1 cup (150g) vegan cheese shreds
- 1/2 cup (50g) finely chopped scallions
- 1/4 cup (45ml) olive oil
- 1 teaspoon (5g) garlic powder
- 1 teaspoon (5g) onion powder
- 1/2 teaspoon (2.5g) salt
- 1/4 teaspoon (1.25g) black pepper
Preparation Time:
30 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (simple to moderate)
Preparation Method Steps:
- Preheat air fryer to 375°F (190°C).
- Scrub and pierce potatoes with a fork. Microwave on high for 6-7 minutes per side, or until potatoes are nearly tender.
- Let potatoes cool slightly and cut each into 8 wedges.
- In a large bowl, combine potatoes, vegan sour cream, vegan cheese, scallions, olive oil, garlic powder, onion powder, salt, and black pepper. Toss to coat.
- Place potato skins in the air fryer basket and cook for 10-12 minutes per side, or until golden brown and crispy.
Nutritional Information:
(Per serving, for 8 servings)
- Calories: 350
- Fat: 18g
- Carbohydrates: 45g
- Protein: 10g
- Fiber: 5g
Dish Characteristics:
- Crispy and flavorful potato skins
- Creamy and cheesy vegan filling
- Perfect appetizer or side dish
User Comments:
- "These potato skins were absolutely delicious! So crispy and satisfying."
- "I love that they're vegan, but they don't sacrifice any flavor."
- "The perfect snack or party food. Everyone loved them!"
Special Precautions and Tips:
- Use a fork to pierce potatoes before microwaving to prevent exploding.
- Don't overcrowd the air fryer basket. Cook in batches if necessary.
- Serve hot with your favorite dipping sauce.
