#Aloo Is there anything more satisfying than a loaded baked potato for dinner? We think not, especially when microwaving the potatoes before roasting them means starchy comfort in half an hour. This version features earthy, sauteed poblano peppers and meaty black beans flavored with a hit of cumin and paprika, loaded up with cheese, chopped tomatoes, and a dollop of zesty sour cream.
AIR FRYER INSTRUCTIONS: Air fry potatoes (do not microwave) at 400°F until tender, 35 to 40 minutes, flipping once. Meanwhile, toss bell pepper with 1 teaspoon oil and 1/4 teaspoon salt.
In another bowl, toss the beans with cumin, paprika, 1/4 teaspoon salt and 1/2 teaspoon oil. Remove potatoes from air-fryer and transfer to a plate. Add bell pepper to air fryer and air-fry until tender, 5 to 6 minutes.
Transfer to bowl with black beans and fold to combine. Split potatoes, top with cheese, then bean-bell pepper mixture. Return potatoes to air fryer and air-fry just until cheese melts and bean mixture is warmed through, 1 to 2 minutes.
Serve topped with tomatoes, sour cream and more lime zest.
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