Vegan Air Fryer Potato Skins Recipe

Russet potatoes: These are the base of the recipe, providing a sturdy and crispy skin.

Olive oil: Used to coat the potato skins for crispiness and flavor.

Garlic powder: Adds a savory depth of flavor to the potato skins.

Onion powder: Complements the garlic powder and enhances the overall taste.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Pepper: Adds a touch of heat and balances the flavors.

Vegan cheese: Provides a melty, cheesy topping that makes these potato skins irresistible.

Green onions: Adds a fresh, zesty finish to the dish.

When scooping out the flesh of the potatoes, use a melon baller or a small spoon to ensure you leave a thin, even layer. This helps the potato skins hold their shape and get extra crispy in the air fryer.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes provide a different flavor profile and are rich in vitamins A and C.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and a neutral flavor, making it suitable for air frying.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic offers a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Fresh onions provide a stronger, more natural onion flavor and add texture.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and contains trace minerals.

• pepper - Substitute with white pepper: White pepper has a milder taste and is less visually noticeable in the dish.

• shredded vegan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is rich in B vitamins.

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the potato skins to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled potato skins in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. Reheat in the air fryer at 375°F (190°C) for 5-7 minutes until crispy.
• For freezing, arrange the cooled potato skins on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.
• Transfer the frozen potato skins to a freezer-safe bag or container. Label with the date and use within 2-3 months.
• To reheat from frozen, place the potato skins in the air fryer at 375°F (190°C) for 10-12 minutes until heated through and crispy.
• For best results, add the vegan cheese and green onions after reheating, then return to the air fryer for an additional 2-3 minutes to melt the cheese.

• Preheat your oven to 375°F (190°C). Place the leftover potato skins on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and the vegan cheese is melty and bubbly.

• Use your air fryer for a quick reheat. Set it to 350°F (175°C) and air fry the potato skins for 5-7 minutes. This will help them regain their crispiness while warming them up evenly.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the potato skins in the skillet, cover with a lid, and cook for 5-7 minutes, flipping halfway through to ensure even heating.

• If you're in a hurry, the microwave can be your friend. Place the potato skins on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as the oven or air fryer.

• For an added twist, reheat the potato skins on a grill. Preheat your grill to medium heat, place the potato skins on the grates, and grill for about 5 minutes, turning once to ensure even heating and a slight smoky flavor.

• Air fryer: This is the main cooking appliance used to cook and crisp the potato skins.

• Fork: Used to poke holes in the potatoes before air frying to allow steam to escape.

• Mixing bowl: Used to combine the olive oil, garlic powder, onion powder, salt, and pepper.

• Basting brush: Used to brush the seasoned olive oil mixture onto the potato skins.

• Knife: Used to cut the potatoes in half lengthwise.

• Spoon: Used to scoop out most of the potato flesh, leaving a thin layer.

• Cutting board: Provides a stable surface for cutting the potatoes and chopping the green onions.

• Measuring spoons: Used to measure out the olive oil, garlic powder, onion powder, salt, and pepper.

• Measuring cup: Used to measure the shredded vegan cheese and chopped green onions.

Pre-cook the potatoes: Microwave the potatoes for 5-7 minutes before air frying to reduce overall cooking time.

Use pre-shredded cheese: Opt for pre-shredded vegan cheese to save time on grating.

Prep ingredients in advance: Chop the green onions and mix the spice blend ahead of time.

Batch cooking: Cook multiple potatoes at once to have extras for quick reheating later.

Efficient scooping: Use a melon baller to quickly and evenly scoop out the potato flesh.