The tuna and ricotta stuffed potatoes with air fryer is a very simple main course to prepare that everyone, young and old, will love. Tuna and potatoes are one of the most loved combinations ever; the potatoes are soft inside with a crunchy crust that will immediately win you over. And if you don’t have an air fryer, you can also cook them in a traditional oven.
In this recipe, I made the crunchy crust with flavored breadcrumbs that I usually use for gratinated mussels, a real delicacy of flavor, which you can accompany with the stuffed potatoes in your holiday buffet or any occasion.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 40 Minutes
- Portions: 4 People
- Cooking methods: Air frying
- Cuisine: Italian
Ingredients
- 2 potatoes (medium large)
- 3.5 oz canned tuna in oil
- 3.5 oz ricotta
- 2 tbsps grated parmesan cheese
- 1 tsp olive oil
- to taste salt, pepper, chopped parsley, garlic powder
- to taste breadcrumbs (flavored for fish gratin)
Steps
Place the whole potatoes, with the skin, in a pot with cold water and bring to a boil. Continue cooking for about 10 minutes; the potatoes should soften but not disintegrate. Pierce them with a toothpick to check if they’re ready. Drain them, cool them, and peel them, then cut them in half.
Using a teaspoon, hollow out the potatoes, scooping from the center toward the edges, being careful not to break them, and set the potato pulp aside.
In a bowl, place the potato pulp, drained canned tuna, drained ricotta, grated parmesan cheese, the teaspoon of olive oil, garlic powder to taste, freshly chopped parsley, freshly ground black pepper. First, mix the ingredients, then taste the mixture and add salt according to your taste.
Prepare the baking tray and fill the potato halves with the filling. Generously fill them with a teaspoon.
Prepare 2-3 tablespoons of breadcrumbs by flavoring them with a bit of grated parmesan cheese, garlic, chopped parsley, grated lemon zest, salt, black pepper, a tablespoon of tomato sauce, and a drizzle of oil.
Roll the stuffed potatoes in the breadcrumbs, one by one, to make the breading adhere.
Alternatively, you can simply sprinkle it over the potatoes.
Place the stuffed potatoes on a slightly oiled baking tray and spray them with olive oil.
Preheat the air fryer to 356°F (180°C) for 3 minutes, then cook at 356°F (180°C) for 15 minutes.
