Cheese and Bean Potato Skins

Instructions

1. 1

   Choose four similarly sized potatoes weighing about 250 g each. Use vegetarian baked beans and cheddar made with vegetarian rennet. Scrub and dry the potatoes, then prick each several times with a fork. Rub with 10 ml olive oil and 0.25 tsp salt.

2. 2

   Preheat the air fryer to 200°C/400°F for 3 minutes. Place all four whole potatoes in a single layer with space between them. Air-fry for 45–55 minutes, turning after 25 minutes, until a knife slides easily into their centers. If necessary, continue at the same temperature in 5-minute intervals until completely tender.

3. 3

   Meanwhile, grate the cheddar. Chop the lettuce, tomatoes and cucumber and place in a serving bowl. Whisk together the remaining 10 ml olive oil, lemon juice and remaining 0.25 tsp salt; keep this dressing separate until serving.

4. 4

   Let the cooked potatoes cool for 5 minutes, then halve lengthways. Carefully scoop a shallow hollow from each half, leaving approximately 1 cm of potato attached to the skin. Mash all the scooped potato with a fork, then gently mix with the baked beans, including their sauce, and the black pepper. Divide this filling between all eight shells, mounding it on top.

5. 5

   Set the air fryer to 180°C/350°F. Arrange four filled halves upright in a single layer without touching. Air-fry for 10–12 minutes, carefully rotating their positions halfway through. Check that the center of each filling reaches 74°C/165°F with a food thermometer; if needed, continue in 2-minute intervals at the same temperature.

6. 6

   Scatter 80 g cheddar over this first batch and air-fry at 180°C/350°F for another 3 minutes, until melted and lightly golden. Transfer to a serving plate and cover loosely with an inverted bowl. Repeat the entire filling-heating and cheese-melting stage with the remaining four halves and remaining 80 g cheddar. Allow 26–30 minutes for the two finishing batches, plus any extra time needed to reach temperature.

7. 7

   Toss the salad with its dressing. Serve two filled potato halves per person with one-quarter of the salad.