Air fryer recipe · Starters
Paneer Stuffed Baby Potatoes
Crisp-skinned baby potatoes scooped and filled with spiced paneer for a rich two-bite treat.
- 25 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 225kcal
- 10.0 gprotein
- 13.8 gcarbs
- 15.0 gfat
- 1.5 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Baby potatoes12
- Paneer, grated1 cup
- Garam masala1 tsp
- Cashews, chopped2 tbsp
- Ginger, grated1 tsp
- Ghee2 tbsp
Method
Par-cook the potatoes
Boil the baby potatoes until just fork-tender but still firm, then drain and cool. Slice each in half and scoop out a small hollow with a melon baller, saving the scooped flesh.
Make paneer filling
Mash the scooped potato flesh with grated paneer, garam masala, chopped cashews, grated ginger and salt. Mix until it forms a soft, cohesive stuffing.
Stuff the halves
Pack the paneer filling generously into each potato hollow, doming it slightly. Press two halves together or leave them open-faced for more crispy surface.
Brush with ghee
Coat the stuffed potatoes all over with warm ghee so the skins crisp and the filling stays moist. Arrange them filling-side up in the basket.
Air-fry until crisp
Air-fry at 190C for 16 minutes until the potato skins are deeply golden and the paneer filling is set with lightly browned edges. Brush with a little extra ghee before serving for shine.
