These no-scoop veggie burger potato skins are for potato lovers everywhere!
I have to admit something to you…I’ve officially become a “pot” head as in Instant Pot head lover. Add the air fryer component to this contraption, and seriously, you might never leave your kitchen. I’ve used this combination of the two since I got them last week and I can’t express in words how much I love using the Instant Pot and Air fryer attachment now. So instead, I’ll show you through my food photos. Check out these veggie burger potato skins I created earlier!
This veggie burger potato skins recipe is for potato lovers everywhere, regardless of whether you choose plant based meat or real meat (hopefully grass-fed and antibiotic-free organic choices). When our social lives fully resume with activities like tailgating, Super Bowl parties, game nights, etc, think of this recipe for your menu. Depending on how many you make, it can serve as an appetizer or a small meal.
I’ve been creating potato dishes so much more now with the Instant Pot, because the time is cut in half. Instead of waiting 30-45 minutes for my potatoes to cook, the pot cooks them in 15min. With there is ease, there is more incentive to create. As a nutrition coach, I have noticed at times how scared people are of potatoes. Man, that makes me so sad! “Carbohydrate fear” is a real thing and it’s unfortunate, because our bodies AND brains need them for survival. Potatoes are also gluten free and Whole30 compliant for those of you out there who cycle on and off this diet. I could go on and on about the benefits of eating potatoes and I’ll share a few of them- they help to promote sleep, are high in antioxidants, are heart-healthy, and help to reduce inflammation.
Are you sold now on potatoes now, if you weren’t before? Alright, great- let’s get started!
Veggie Burger Potato Skins Recipe:
Tools and Ingredients needed:
- Oven or Air Fryer (mine were made with an air fryer)
- 3 medium sized potatoes
- Shredded cheddar cheese (can be dairy-free or dairy {shoot for organic and grass-fed})
- Scallions
- Reduced fat sour cream or 2% greek yogurt (your choice!)
- Ketchup – ramekin portion
- Beyond meat 1/2 lb (your choice of plant meat or otherwise)- enough for 8 small patties
Instructions:
- We won’t be scooping the potatoes. Instead we will be slicing them into round, 1/4 inch thick pieces (if they are too thin, they can’t carry the weight of the burger). 3 medium potatoes makes up about 8-10 slices.
- Season the potatoes to taste and add to the IP air fryer for 15minutes at 400 degrees. Second option is to bake in the over at 350 degrees for 25-30min.
- Prep the toppings now. Sauté the small meat patties in a pan on medium. Season to taste and flip accordingly.
- Chop up enough scallions that fit in the palm of your hand.
- Have your shredded cheese and sour cream/greek yogurt ready to top.
- When the potatoes are done, let them cool for 5 minutes.
- Now the layering begins- Add a dollop of sour cream first. Then place a mini patty on top of each dollop. Then sprinkle with a tsp of shredded cheese and a few pieces of scallions. Place your ketchup or choice of dipping sauce in the center of the platter.
- Then serve these incredibly delicious veggie burger potato skins!!
Made with love,
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