Cooking with Paula Deen – October 2019

2019 OCTOBER COOKINGWITHPAULADEEN 12

a AIR FRYER FAVORITESb

THESE PILED-HIGH SPUDS COMBINE TWO

Family Fare OF THE DEEN FAMILY'S FAVORITE DISHES

FRIED PORK CHOP-STUFFED
POTATOES
Makes 4 servings

2 large russet potatoes, washed
(about 14 ounces each)
1⁄3 cup all-purpose fl our
2 (5-ounce) boneless pork chops,
pounded to ½-inch thickness
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup shredded Cheddar and
Monterey Jack cheese blend
½ cup crumbled cooked bacon

2 ounces cream cheese, cubed

Garnish: chopped green onion

1. If preheating is recommended by
   your air fryer manual, preheat fryer
   to 400°.


2. Spray potatoes with cooking spray,
   and place in air fryer basket. Set
   temperature to 400°, and cook until
   tender, about 45 minutes.


3. Remove potatoes from basket, and
   let cool for 5 minutes. Cut potatoes
   in half lengthwise. Scoop out some
   pulp down center of each potato half;
   discard, or reserve for another use.
   4. In a shallow dish, place fl our.
   Sprinkle pork with salt and pepper.
   Dredge pork in fl our, and spray with
   cooking spray. Assemble rack over drip
   pan. Set temperature to 400°; place
   pork chops on rack , and cook until
   golden brown, about 4 minutes per
   side.
   5. Cut pork chops into 2x½-inch strips,
   and place in potato skins. Top with
   shredded cheese , bacon, and cream
   cheese. Place potato halves in air fryer
   basket. Set temperature to 400°, and
   cook until golden brown, 3 to 5 minutes.
   Garnish with green onion, if desired.