Air Fryer Stuffed Baked Potatoes are simple, rustic, but with a touch of indulgence that wins you over at first bite. Easy and quick to prepare, they saved my dinner! Ideal for cold days or when I want to serve something delicious with minimal effort. The crispiness of the speck wrapping the potato and adding that crispy, smoky note, combined with the creaminess of the gorgonzola and melted asiago, create a perfect balance of flavors and textures.
Air Fryer Stuffed Baked Potatoes can be stuffed with whatever you have on hand, adding or removing ingredients to customize as you like. They’re a great idea for a rustic dinner, and if you serve them with a drizzle of honey, they can become a gourmet appetizer with an irresistible sweet-salty contrast.
For cooking, I used my air fryer and in 35 minutes I had perfectly cooked potatoes that were uniformly soft yet firm. If you prefer, you can bake them in the oven, extending the cooking time; I’ll leave the instructions at the end of the recipe, but for now, let’s prepare them together.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Air Fryer, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Ingredients for 4 stuffed baked potatoes
- 4 potatoes (medium)
- 1 drizzle extra virgin olive oil
- to taste salt
- potato flesh (from the potatoes)
- 1 tablespoon grated Grana Padano
- 1.8 oz gorgonzola
- to taste chives (dried or fresh)
- 1 bunch chopped parsley
- to taste salt and pepper
- 1.2 oz asiago (julienned)
- 4 slices speck
- to taste chopped parsley
Tools
Suggested tools for preparing stuffed baked potatoes
- 1 Air Fryer
- 1 Bowl
- 4 Parchment Paper pieces
- 4 Aluminum Foil pieces
- 1 Fork
- 1 Teaspoon
- 1 Grater with wide holes
Steps
Preparation of air fryer stuffed baked potatoes
Thoroughly wash the potatoes to remove any dirt. Dampen and squeeze 4 pieces of parchment paper. Place one potato on each piece of parchment paper, drizzle with a bit of olive oil and a pinch of salt
Wrap them and then place each in a piece of aluminum foil, sealing well
Transfer to the air fryer rack
Start cooking with the air fry program at 392°F for about 35 minutes
After 30 minutes, you can check the cooking: open a potato and pierce it with a fork, it should go in without resistance. If not cooked, close the foil and continue for another 5 minutes
Remove the basket or tray and wait a few minutes before opening them to avoid burning yourself. Cut the surface in the center, creating a wedge
Remove the skin
Carefully scoop out the flesh with a teaspoon, creating a small cavity, and transfer it to a bowl. Repeat with all the potatoes
When finished, salt the inside and set them aside
Prepare the filling: mash the flesh with a fork
Add salt, pepper, grated cheese, and mix, then add the chopped parsley, keeping some aside for garnish
Add the gorgonzola and mix again
Scoop the potato and gorgonzola mixture and fill all the potatoes
Wrap each potato with a slice of speck, you may need two slices depending on the size
Transfer them to the air fryer rack and sprinkle julienned asiago on top of each
Add a bit of chopped parsley on top
Start air frying at 392°F for 6 minutes, just enough for the cheese to melt and the speck to become crispy
Ready to serve
Serve them hot and cheesy🤤
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Storage of Stuffed Baked Potatoes
Stuffed Baked Potatoes can be stored for a few days in the refrigerator covered with plastic wrap. You can reheat them in the air fryer or oven as needed.
Oven Cooking of Stuffed Baked Potatoes
Preheat the oven and bake at 392°F for 45/50 minutes, considering that the time may vary from oven to oven but also by the size of the potatoes. Always test with a fork and if not done, continue for another 5 minutes. After stuffing, continue baking at 392°F for a few minutes until the asiago melts and the speck becomes crispy
