AIR FRYER OVERFILLED POTATO SKINS
I still had leftover gammon from Christmas (don’t worry, all food safety protocol observed), and I adjusted a recipe to accommodate this type of meat. To be fair you can use whatever cooked meat you feel like or leave it out altogether.
- 3 potatoes (preferably baking ones like Russet)
- olive oil
- 1 cup of diced gammon
- 10 g chives, chopped
- 2 spring onions, chopped
- 100 g cream cheese
- salt and pepper, to taste
- 100 g Cheddar cheese, grated
Prick the potatoes with a fork, rub each one with some oil, sprinkle with salt and bake in the air fryer at 180 °C for around 30 minutes or until the skin is crispy and the inside is soft and cooked through.
In the meantime, mix all of the other ingredients (except for the Cheddar cheese) together into a nice, consistent mixture. Taste and adjust with salt and pepper if you want to. I did.
Once the potatoes are done cut each one in half and carefully hollow each half out, taking care to keep the skins intact. Add the flesh of the cooked potato to the cream cheese mixture and again mix everything to a consistent mixture.
Fill each potato half with the cream cheese and mash mixture. I call it overfilled potato skins because even after I absolutely piled up the filling I still had some leftover.
Sprinkle each potato half with some Cheddar cheese and place it back into the air fryer at 180 °C for around 15 minutes or until the cheese is melted and lightly browned.
Serve as a side dish or a main meal.
Recipe and photo: Zita Harber
