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Air Fryer Jacket Potato Boats with Harissa Beans

by Niki Webster from The Vegan Air Fryer

Fluffy air fryer baked potatoes topped with smoky, spiced beans, cooling yoghurt and vegan cashew parmesan.

Introduction

Jacket potatoes with a perfect crispy skin, fluffy centre and homemade beans – so simple but so good! A brilliant weeknight dinner or lunch for the whole family.

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Ingredients

2 baking potatoes, halved into boat shapes
1 tbsp extra virgin olive oil
3 tbsp plain yoghurt, plus more to serve
2 tbsp nutritional yeast
cashew parmesan (see page 137 of The Vegan Air Fryer) (optional)
For the beans:
1 tbsp extra virgin olive oil
1 large red onion, chopped
2 cloves garlic, sliced
1 tbsp smoked paprika
1 tsp cumin seeds
1 tin of chopped tomatoes
2 tbsp sun-dried tomato paste
1 tbsp soy sauce/tamari
1 tbsp rose harissa paste
250g (9oz) tinned white beans, drained
1 tsp maple syrup

Essential kit

You will need an air fryer.

Method

Preheat your air fryer to 200°C (400°F) for 2 minutes.

Score the insides of the potatoes into a lattice shape. Rub the potatoes with the extra virgin olive oil and sprinkle with sea salt. Air fry in the basket for 15 minutes, then turn and cook for another 15 minutes. Check the centres are soft.

In the meantime, for the beans, put the extra virgin olive oil and onion in a wide-bottom pan and fry gently on a low heat for around 8 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more.

Add the tomatoes, sun-dried tomato paste, soy sauce and harissa to the pan and cook for 5–6 minutes.

Now add the beans and maple syrup and cook on a low heat for 5 minutes more. Finally, season well.

To serve, scoop out the centres of the potatoes and add the flesh to a bowl. Mash with a fork and stir in the yogurt and nutritional yeast. Season well and put back into the potato skins, then top with the beans, extra yogurt and the cashew parmesan (if using).

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