VEGETARIAN, GLUTEN-FREE
In this mouthwatering dish, russet potatoes are thinly sliced three-quarters of the way through and fanned out before being stuffed with butter and cheese. These potatoes hold their own as a side dish to a steak dinner. Add sour cream, chives, or bacon bits as optional toppings when serving.
MAKES 2 POTATOES
PREP TIME: 10 minutes
COOK TIME: 32 minutes
BAKE: 350°F
2 large russet potatoes, washed and dried
Olive oil spray
2 tablespoons butter, cut into small pieces
1 teaspoon salt
½ cup shredded Cheddar cheese
1 . Place a parchment liner in the air fryer basket.
2 . Cut the potatoes crosswise, creating thin slices, going almost all the way through the potato. Be sure to leave enough toward the bottom so that the potato stays intact. A good way to do this is to lay the potato between 2 wooden spoons on the counter and slice down until the spoon handles stop the knife, leaving just enough potato to hold it together.
3 . Place the potatoes on the liner in the air fryer basket, and spray with olive oil.
4 . Bake the potatoes for 15 minutes.
5 . Pull out the air fryer basket, and stuff the butter in between the slices in the potatoes. Sprinkle with the salt, and return to the air fryer to bake for another 15 minutes.
6 . Remove the fryer basket again, and stuff the sliced potatoes with the cheese.
7 . Bake for another 1 to 2 minutes, or until the cheese has melted, and serve.
PER SERVING (1 POTATO): Calories: 470; Total fat: 21g; Saturated fat: 13g; Cholesterol: 60mg; Sodium: 1,442mg; Carbohydrates: 58g; Fiber: 9g; Protein: 13g