Greek Potato Skins with Olives and Feta
Classic potato skins can be revamped with the flavors of the Mediterranean by trading in sour cream and cheddar for olives and feta, plus a bit of olive oil. The result is a fresh and satisfying baked potato flavor that's lighter to eat.
Instructions
- Preheat the air fryer to 380°F.
- Using a fork, poke 2 to 3 holes in the potatoes, then coat each with about ½ tablespoon olive oil and ½ teaspoon salt.
- Place the potatoes into the air fryer basket and bake for 30 minutes.
- Remove the potatoes from the air fryer, and slice in half. Using a spoon, scoop out the flesh of the potatoes, leaving a ½-inch layer of potato inside the skins, and set the skins aside.
- In a medium bowl, combine the scooped potato middles with the remaining 2 tablespoons of olive oil, ½ teaspoon of salt, black pepper, and cilantro. Mix until well combined.
- Divide the potato filling into the now-empty potato skins, spreading it evenly over them. Top each potato with a tablespoon each of the olives and feta.
- Place the loaded potato skins back into the air fryer and bake for 15 minutes.
- Serve with additional chopped cilantro or parsley and a drizzle of olive oil, if desired.
PER SERVING: Calories: 270; Total Fat: 13g; Saturated Fat: 3g; Protein: 5g; Total Carbohydrates: 34g; Fiber: 3g; Sugar: 2g; Cholesterol: 8mg