Cheese and Herb Stuffed Potatoes
Dive into absolute comfort with these cheese and herb stuffed potatoes, a generous dish where a crispy skin gives way to a melting, creamy heart. Simplicity, indulgence and perfect texture combine for a family-friendly and economical result. Ideal as a complete vegetarian dish or as an accompaniment to grilled meat, these stuffed potatoes promise a warm and flavorful moment to be shared without moderation.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 200°C. Wash and scrub the potatoes. Prick them with a fork, brush with oil and salt, then place directly on the oven rack (with a tray underneath) for 50-60 min. Let cool for 10 min.
- 2
Cut the potatoes in half lengthwise. Scoop out each half leaving a 1 cm border. Place the flesh in a bowl and mash with the butter and cream to obtain a puree.
- 3
Mix into the puree the chopped onion, 90g of grated cheese, parsley, salt, pepper and nutmeg. Mix and adjust seasoning.
- 4
Increase the oven to 220°C. Generously fill each potato shell with the stuffing, forming a dome. Sprinkle with the remaining grated cheese (30g).
- 5
Place the stuffed potatoes on a baking tray with parchment paper. Bake on the top rack for 12-15 min, until the cheese is gratinéed and golden. Let rest 3-5 min before serving.
- Potato choice: Starchy varieties absorb cream and butter better, giving a melting texture.
- Potato cooking: Cooking directly on the oven rack, without foil, allows the skin to become perfectly crispy.
- Onion draining: If you're worried it will release water, sweat it for 3 minutes in a pan with a little butter before adding to the stuffing.
- Advance preparation: You can cook and scoop out the potatoes the day before. Store the shells and stuffing separately in the fridge, then fill and gratiné at the last moment.
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