Air fryer recipe · Breakfast
Loaded Breakfast Potato Skins
Crisp potato shells filled with egg and melted cheese.
- 22 minTotal time
- 190°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 210kcal
- 9.2 gprotein
- 22.9 gcarbs
- 9.5 gfat
- 2.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- potato4
- egg4
- cheese70 g
- onion1
- olive oil1 tbsp
Method
Cook the potatoes
Halve the potatoes and brush the cut sides with olive oil, then air-fry at 190°C for 15 minutes until soft. Let them cool a little before you handle them, because a warm potato holds its shape when you scoop, while a hot one tears.
Scoop the shells
Scoop out some of the centre of each half with a spoon to make a hollow shell, leaving a firm wall around the edge. A sturdy wall holds the egg filling without collapsing, and the hollow gives the egg room to set.
Fill them
Whisk the eggs with the chopped onion and a pinch of salt, then spoon the mix into the shells and top with grated cheese. Fill each only to the rim so the egg does not overflow as it puffs and sets in the heat.
Air fry
Return the filled skins to the basket and air-fry at 190°C for 12 min until the egg is fully set and the cheese is golden and bubbling. Keep them upright and spaced apart so the egg cooks level and the tops brown evenly.
