Crispy cheesy airfryer potatoes
Nutritional Tip: Skin-on baked potatoes boost your daily fibre intake and offer more nutrients. Swapping potatoes for sweet potatoes is another great option because they are rich in vitamins A and C, as well as fibre. Both choices are nutritious.
Ingredients
- 1 kg baby potatoes
- 250 g diced bacon
- 250 g smooth plain cream cheese
- 1 tbsp olive oil
- 2 tbsp crushed garlic
- 1/3 cup plain yoghurt
- 1 cup chopped cheddar
- 1/3 cup yellow, red and green peppers each
- 1/4 cup chopped parsley
- 1 tsp crushed chillies
- 1 tsp potato seasoning
- salt and pepper to taste
Instructions
- Cut baby potatoes in half and dry fry them in the Airfryer at 180o C for 20-30 minutes or until soft on the inside.
- While the potatoes are frying, sauté the diced bacon in the olive oil until crispy. Remove from heat, add crushed garlic, cream cheese and stir together until the cream cheese forms a paste from the residual heat. Set aside.
- Once potatoes are fully cooked, add them to a bowl, then add the bacon and cream cheese mix. Pour in the plain yoghurt, peppers, cheddar, seasoning and mix together well until combined.
- Sprinkle over with some leftover parsley and serve slightly warm.