Ingredients
Serves: 4
- 4 medium rooster potatoes
- 100ml warm water
- 4 Tbsp table salt
- 1 Tbsp oil, or cooking spray
- 100g chorizo, black pudding or leftover chicken, diced finely
- 50g cheddar, grated
- 70g cream cheese
- 2 tbsp fresh herbs, chopped
- Salt and pepper
To serve:
- 2 tbsp wild garlic pesto
Method
- Preheat Air Fryer to 200˚C.
- Scrub potatoes and lightly pierce with a fork several times.
- In a bowl combine water and salt, stir until the salt has dissolved. Toss potatoes in the bowl until evenly coated with salt water this ensure the potatoes are coated with salt. This will help create better crust.
- Place potatoes in the air-fryer basket and cook for 40-45 minutes for medium potatoes (25 minutes for small and about 50-55 minutes for large potatoes) or until soft when pierced with a fork.
- Take potatoes out of the Air Fryer and cut them in 4 or 3 equal 2 bite sizes pieces.
- With a spoon, remove the fluffy flesh keeping the skin intact.
- Place the flesh in a blow and crush to roughly mash the mixture. Add the meat, cream cheese, cheese and herb. Season well with salt and pepper. Stir in until combined.
- Spoon the mixture back in the potato skins and sprinkle with extra cheese.
- Place the potatoes in the air fryer for 10 minutes at 200˚C .
- Serve immediately and enjoy while piping hot with some wild garlic pesto.
