GET THE RECIPE!
Avocado oil spray
4 Russet potatoes, medium
1 cup guacamole
1/2 cup Almond crema
1/2 cup sliced green onion
1/3 cup Buffalo sauce
1 1/2 cups broth
4 oz. soy curls (1/2 package)
1 teaspoon no-chicken bouillon
1 teaspoon avocado oil
1/3 cup Primal Kitchen Jalapeño Buffalo sauce
1/2 onion thinly sliced
1/3 cup almond crema (cashew cream sauce or vegan cream cheese
1/4 cup sliced green onions
Spray potatoes with avocado oil and place on air fryer rack or basket. Air fry for 45-50 mins at 400F until the potatoes are tender.
Pour boiling hot broth over soy curls, and press down so the soy curls absorb all the liquid.
Once the soy curls cool down a bit, squeeze all the liquid you can out of them. Shred them in the blender.
Saute onion, stir in shredded soy curls and sauté until it browns slightly. Add almond crema, Buffalo sauce, and green onions.
Cut potatoes in half horizontally and scoop out the insides leaving about 1/4 inch of potato on the skin.
Mash the potato insides with a fork and mix them in with the soy curl mixture.
Spray the potato skins with avocado oil and air fry them for 15 min, flipping them half way through.
Fill the potato skins with the Buffalo soy curls and place under the oven broiler for 2 mins. Top with almond crema, guacamole, green onions, and Buffalo sauce.
– Soy curls are an all-natural alternative to meat that is made from minimally processed soy strips. If you can’t find them you can make this recipe with mashed chickpeas.