Jamie Oliver Air Fryer Loaded BBQ Bean Potato Skins

Jamie Oliver Air Fryer Loaded BBQ Bean Potato Skins are made with baking potatoes, cannellini beans, smoked paprika, ketchup, melty cheese, and crunchy slaw ingredients like cabbage and apples. This recipe creates a smoky, satisfying vegetarian meal with creamy, crispy textures. It takes about 61 minutes to prepare and serves 2.

Jamie Oliver Air Fryer Loaded BBQ Bean Potato Skins Ingredients

• 2 baking potatoes (250g each)
• 1 x 400g tin of cannellini beans (with juice)
• 2 tbsp tomato ketchup
• 1 tbsp smoked paprika
• ½ tbsp runny honey
• 1 lemon
• ½ a bunch of chives (10g)
• 50g melty cheese (Cheddar or Red Leicester)
• 320g crunchy veg & fruit (e.g., white cabbage, carrots, fennel, apples, pears)
• ½ tsp olive oil
• ½ tbsp extra virgin olive oil
• Sea salt and black pepper

How To Make Jamie Oliver Air Fryer Loaded BBQ Bean Potato Skins

1. Cook the Potatoes: Rub potatoes with oil and salt, prick with a knife, and air fry for 40 minutes at 180°C, turning halfway.
2. Cook the Beans: In a separate drawer, add beans, ketchup, paprika, and honey; air fry for 40 minutes at 180°C, stirring once.
3. Scoop & Mash: Halve potatoes, scoop out the centers, mash, and stir into the beans with lemon juice and chopped chives.
4. Fill & Crisp: Spoon the bean mixture into potato skins, top with cheese, and air fry for 7 more minutes at 180°C.
5. Make Slaw: Grate selected veg and fruit, mix with lemon juice, olive oil, and remaining chives.
6. Serve: Plate the loaded potato skins with a side of slaw and serve warm.

Recipe Tips

• Crispier Skins: Rub oil directly into skins for a crisper finish.
• Chive Swap: Use parsley or green onions if you’re out of chives.
• Flavor Boost: Add a pinch of chili flakes for heat.
• Cheese Choice: Use mature Cheddar for bold flavor or mozzarella for extra melt.
• Meal Prep: Make the bean mixture in advance and stuff potatoes before final bake.

What To Serve With Loaded BBQ Bean Potato Skins

These loaded skins pair perfectly with the crunchy slaw included, or you can add a side of guacamole, sour cream, or corn on the cob. A chilled cider or lemonade would complement the smoky and tangy flavors well.

How To Store Loaded BBQ Bean Potato Skins

Refrigerate:
Store cooled potato skins in an airtight container for up to 2 days. Reheat in the air fryer to restore crispness.

Freeze:
Freeze assembled, unbaked skins without cheese. Add cheese and air fry directly from frozen, adding 5 extra minutes.

Loaded BBQ Bean Potato Skins Nutrition Facts

• Calories: 592
• Total Fat: 18g
• Saturated Fat: 6.6g
• Carbohydrates: 73.5g
• Sugar: 16.2g
• Protein: 22.4g
• Sodium: 1.3g
• Fibre: 15.2g

FAQs

Jamie Oliver Air Fryer Loaded BBQ Bean Potato Skins

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

2

servings

Prep time

14

minutes

Cooking time

47

minutes

Calories

592

kcal

Smoky BBQ bean-filled potato skins topped with melty cheese and served with fresh, crunchy slaw—an easy and hearty vegetarian air fryer meal.

Ingredients

• 2 baking potatoes (250g each)

• 1 x 400g tin cannellini beans (with juice)

• 2 tbsp tomato ketchup

• 1 tbsp smoked paprika

• ½ tbsp runny honey

• 1 lemon

• 10g chives

• 50g Cheddar or Red Leicester cheese

• 320g assorted crunchy veg & fruit (e.g., cabbage, carrots, apples)

• ½ tsp olive oil

• ½ tbsp extra virgin olive oil

• Salt and pepper

Directions

• Rub potatoes with oil and salt, prick and air fry 40 mins at 180°C.
• Cook beans with ketchup, paprika, honey in separate drawer for 40 mins.
• Scoop out cooked potatoes, mash with beans, lemon juice, half the chives.
• Refill skins, top with cheese, and air fry 7 mins at 180°C.
• Grate slaw veggies/fruits, dress with lemon juice, oil, and chives.
• Serve potato skins with crunchy slaw.
• Optional: Garnish with extra herbs or hot sauce.

Notes

• Use a spoon to carefully scoop potato without tearing skins.
• Stir beans halfway through for even cooking.
• Cheese can be added earlier for deeper melt or later for topping.
• Slaw can be made with any crunchy produce you have on hand.