Jalapeño Poppers And Greek Potato Skins With Feta

Directions

Make the Jalapeño Poppers:

1. Line the zone 1 air fryer basket with parchment and spray lightly with oil.

2. In a medium bowl, mix together the soft white cheese, half of the breadcrumbs, the parsley, garlic, and salt.

3. Spoon the mixture into the Jalapeño halves. Gently press the stuffed Jalapeño in the remaining breadcrumbs.

4. Place the stuffed jalapeños in the prepared basket.

5. Air fry at 190°C for 20 minutes, or until the cheese is melted and the breadcrumbs are crisp and golden brown.

Make the Greek Potato Skins with Feta

1. Preheat the air fryer to 190°C

2. Using a fork, poke 2 to 3 holes in the potatoes, then coat each with about ½ tablespoon olive oil and ½ teaspoon salt.

3. Place the potatoes into the zone 2 air fryer basket and bake for 30 minutes.

4. 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.

5. In a medium bowl, combine the scooped potato middles with the remaining 2 tablespoons of olive oil, ½ teaspoon of salt, black pepper, and coriander. Mix until well combined.

6. Divide the potato filling into the now-empty potato skins, spreading it evenly over them. Top each potato with a tablespoon of feta.

7. Place the loaded potato skins back into the air fryer and bake for 15 minutes.

8. Serve with additional chopped coriander or parsley and a drizzle of olive oil, if desired.