Air fryer recipe · Mains
Loaded Baked Stuffed Potatoes
Whole potatoes roasted to a crisp skin, scooped and whipped with cheese and herbs, then piled back in and browned. A loaded, filling main.
- 45 minTotal time
- 185°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 335kcal
- 8.1 gprotein
- 29.5 gcarbs
- 20.9 gfat
- 2.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- potato4 large
- cheese120 g, grated
- butter3 tbsp
- spring onion4, sliced
- sour cream4 tbsp
- olive oil2 tbsp
- black pepper1 tsp
Method
Roast whole
Prick the potatoes all over with a fork, rub them with olive oil and salt, and air fry until the skins are crisp and a knife slides in easily, about thirty minutes. Pricking lets steam escape so they cook fluffy, not dense.
Scoop and whip
Halve each roasted potato and scoop most of the flesh into a bowl, leaving a sturdy shell about a centimetre thick. Whip the flesh with butter, sour cream, most of the cheese, spring onion and black pepper until smooth.
Refill
Pile the whipped filling back into the potato shells and top with the reserved cheese. Mounding it up and leaving the cheese on top gives you a golden, bubbling finish once it goes back in.
Air fry
Return the loaded halves to the basket and air fry at 185°C for 12 min until the cheese is melted and golden brown and the filling is piping hot throughout.
