Use and Care Manual

Recipes
Loaded Potatoes
Ingredients
11 ounces Yukon Gold potatoes (about 4 [4-inch]
potatoes)
1 teaspoon olive oil
2 center-cut bacon slices
1 ½ tablespoons chopped fresh chives
½ ounce finely shredded reduced-fat Cheddar
cheese (about 2 Tbsp.)
2 tablespoons reduced-fat sour cream
1/8 teaspoon kosher salt
Instructions
Toss potatoes with oil to coat. Place potatoes in air
fryer basket, and cook at 350°F until fork tender,
28 minutes, stirring potatoes occasionally.
Meanwhile, cook bacon in a medium skillet over
medium until crispy, about 7 minutes. Remove
bacon from pan; crumble. Place potatoes on a
serving platter; lightly crush potatoes to split.
Drizzle with bacon drippings. Top with chives,
cheese, sour cream, salt, and crumbled bacon.
Buffalo Cauliflower Bites
Ingredients
3 tablespoons no-salt-added ketchup
2 tablespoons hot sauce (such as Franks
RedHot)
1 large egg white
¾ cup Panko (Japanese-style breadcrumbs
½ (3-lb.) head cauliflower, trimmed and cut into
1-inch florets (about 4 cups florets)
Cooking spray
¼ cup reduced-fat sour cream
¼ ounce crumbled blue cheese (about 1 Tbsp.)
1 small garlic clove, grated
1 teaspoon red wine vinegar
¼ teaspoon black pepper
Instructions
Whisk together ketchup, hot sauce, and egg white
in a small bowl until smooth. Place Panko in a large
bowl. Toss together cauliflower florets and ketchup
mixture in a second large bowl until coated.
Working in batches, toss cauliflower in Panko
to coat.
Coat cauliflower well with cooking spray. Place
half of the cauliflower in air fryer basket, and
cook at 320°F until golden brown and crispy,
about 20 minutes. Repeat with remaining
cauliflower.
While cauliflower cooks, stir together sour
cream, blue cheese, garlic, vinegar, and pepper
in small bowl. Serve cauliflower with blue cheese
sauce.
18.