Stuffed Air Fryer Potato Skins with Buffalo Sauce

🧂 Ingredients

• 5 small russet potatoes

  thoroughly scrubbed
• 2 tbsp avocado oil

  divided
• ⅓ cup buffalo sauce

  divided
• 1 tbsp cornstarch
• 8 oz light cream cheese

  softened
• 3 medium jalapenos

  one thinly sliced, two diced
• ½ cup shredded cheddar cheese
• 1 bunch green onions

  thinly sliced
• sour cream

  for topping

Instructions

• 1 Air fry the potatoes. Preheat the air fryer to 400°F. Poke each potato several
  times with a fork, then add 1 tbs of the oil to coat. Air fry the potatoes until
  fork-tender (30-40 minutes) and remove to cool.
• 2 Scoop out the potatoes. When the potatoes are cool enough to handle, slice them
  in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about
  ¼ inch intact. (You can set the unused potato aside and use it to make mashed
  potatoes or potato pancakes!)
• 3 Brush with buffalo sauce. In a small bowl, whisk together 1 tbs oil, ¼ cup
  buffalo sauce, and 1 tbs cornstarch. (Try to get rid of as many lumps as you
  can, but it doesn't have to be perfect.) Using a pastry brush, brush the buffalo
  sauce mixture onto the insides of the potatoes.
• 4 Air fry again. Preheat the air fryer to 450°F. (If your air fryer doesn't get
  this hot, turn it to the highest temperature and increase the cook time as
  needed.) Line your air fryer basket with aluminum foil. Arrange the potato skins
  in a single layer, and air fry for 10 minutes.
• 5 Repeat! Flip the potato skins over, brush the other side with the buffalo sauce
  mixture, and air fry for 10 minutes.
• 6 Meanwhile… make the filling. In a medium bowl, mix the softened cream cheese,
  2-3 tablespoons of buffalo sauce, 2 diced jalapenos, and shredded cheddar cheese
  until combined.
• 7 Air fry one last time. Add a spoonful of the filling to each potato skin and
  gently spread it. Bake until the cheese starts to bubble (about 7 minutes).
• 8 Top with sour cream, sliced jalapeno, and green onions, then enjoy!

Nutrition Info