Air fryer loaded potato skins with black beans
Crunchy potato skins filled with smoky black beans and melted cheddar, all made in the air fryer and piled with sour cream.
- 65 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.52 a serving
- 720 calories
- Vegetarian
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 3 russet potatoes, scrubbed
- ½ can black beans, drained and rinsed
- 2 green onions
- 1 cup shredded cheddar
- ¼ cup sour cream
- 2 tbsp pickled jalapeños, chopped (optional)
From your pantry
- 1 tbsp olive oil, divided
- ½ tsp salt, divided
- ½ tsp ground cumin
- ½ tsp chili powder
Each serving has about 720 calories, 28 g protein, 84 g carbs and 32 g fat, and costs about $2.52 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon Gold potatoes work.
- No black beans? Pinto beans or kidney beans work.
- No green onions? Chives work.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No sour cream? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
Dry the potatoes and poke each one 4 or 5 times with a fork. Rub them with 1 teaspoon oil and of salt.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Air fry at 400°F until a knife slides into the middle easily, 40 to 45 minutes, turning them over halfway.
Timer: 42 min
Dolly’s tip: If the knife meets any resistance, give them 5 more minutes. Undercooked potatoes won’t scoop.While they cook, mash the beans lightly in a bowl with the cumin, chili powder and of salt. the green onions.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Let the potatoes cool for 10 minutes. them and scoop out most of the flesh, leaving a shell about ¼ inch thick.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Timer: 10 min
Dolly’s tip: Save the scooped potato in the fridge for mashed potatoes tomorrow. It keeps 3 days.Brush the skins inside and out with the rest of the oil and sprinkle with the remaining salt. Air fry cut side up at 400°F until the edges are and , 6 to 8 minutes.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 7 min
Spoon the beans into the skins and top with the cheddar. Air fry until the cheese and bubbles, 2 to 3 minutes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 3 min
Top with sour cream, the green onions and jalapeños, and eat them hot.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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