Description
A festive twist on classic baked potatoes, stuffed with savory French onion and mushrooms, cooked to perfection in an air fryer.
Ingredients
- 4 large russet potatoes
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp thyme
- 1/2 cup beef or vegetable broth
- 1/2 cup shredded Gruyère cheese
- Salt and pepper to taste
Instructions
- Preheat air fryer to 400°F (200°C).
- Scrub potatoes, pierce with a fork, and rub with olive oil.
- Air fry potatoes for 40 minutes, turning halfway.
- While potatoes cook, sauté onions and mushrooms in olive oil until caramelized.
- Add garlic, thyme, salt, and pepper. Cook for 1 minute.
- Deglaze with broth and simmer until reduced.
- Slice cooked potatoes open and stuff with onion-mushroom mixture.
- Sprinkle cheese on top and air fry for 5 minutes until melted.
Notes
- Use vegetable broth for a vegetarian version.
- Swap Gruyère for mozzarella if preferred.
- For crispier skins, rub potatoes with salt before air frying.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Air Frying
- Cuisine: French-American