Air Fryer Potato Skins

Von Jamie Oliver · 25 Min.

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Zubereitung

1. Take the spinach out of the freezer and place it on a plate to defrost.
2. Prick the potatoes a few times with a sharp knife, rub each with 1 teaspoon olive oil and sprinkle with sea salt.
3. Place the potatoes in a single layer in the air fryer and cook at 180°C for 40 minutes, or until soft, turning them halfway through and adding the pepper alongside for the final 10 minutes.
4. Transfer the potatoes to a board and let them cool slightly.
5. Once cool enough to handle, peel off and discard the pepper skin, halve the pepper lengthways, scrape out and discard the seeds, then roughly chop the flesh into a mixing bowl. Halve the potatoes lengthways, then scoop the fluffy insides into the bowl, leaving about ½ cm of potato around the edges.
6. Squeeze the excess water from the defrosted spinach, roughly chop it and add to the bowl. Crumble in the goat's cheese and stir in the pesto.
7. Mash everything together gently, season to taste, then spoon the mixture into the potato skins and grate over Parmesan if using.
8. Return the stuffed skins to the air fryer basket and cook at 180°C for a final 10 minutes, until crispy and hot throughout.

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KäsePaprikaKartoffelParmesanSpinatZiegenkäsePesto