Air Fryer Potato Skins

Ingredients

• 2 medium Russet Potatoes
• Olive Oil Cooking Spray
• 4 tbsp Vegan Cheddar-style Cheese
• 4 tbsp Diced Tomatoes With Green Chile Peppers
• 1 cup Textured Vegetable Protein
• 34 cups Vegetable Broth
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika

1. 1Wash the potatoes and pierce the skin several times with a fork.
2. 2Microwave the potatoes for about 5 minutes, flip, and microwave another 5 minutes, until fork-tender. Let cool slightly.
3. 3While potatoes cook, combine the textured vegetable protein with hot vegetable broth in a small bowl; let sit 5-7 minutes to rehydrate, then stir in 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, and smoked paprika.
4. 4Cut the cooked potatoes in half lengthwise. Using a small spoon, scoop out the flesh, leaving about 1/4 inch of potato flesh in the shell. Season the inside of each shell and the scooped flesh with the remaining salt and pepper (reserve flesh for another use).
5. 5Preheat the air fryer to 350 degrees F (175 degrees C). Spritz the inside and outside of the potato shells with olive oil cooking spray. Place potatoes in the air fryer basket, hollowed-out side up.
6. 6Air fry until the edges start to crisp, about 6 minutes.
7. 7Remove potatoes and fill each shell with about 1 tablespoon vegan cheese and 1 tablespoon of the prepared TVP mixture. Return to the air fryer basket and cook until the cheese is melted, 5 to 7 minutes.
8. 8Top the cooked potato skins with 1 tablespoon diced tomatoes and green chiles each and serve warm.