How happy I am to see you here today! If there’s one thing I love, it’s that moment when you open the fridge, see some amazing things, and say: “OK, let’s celebrate today!” Well, that’s how this wonder was born: Stuffed Sweet Potatoes! I assure you, this dish is pure culinary magic. We transform the already delicious potato into a cradle of goodness so comforting that you’ll say “Mmmh” with every bite. It’s a super clever dish, saving dinner and bringing a smile.

Our base, the undeniable star, is the Sweet Potato – what a wonder of sweetness! But the real fun is the filling. We’ve put together an unbeatable team of flavors: Eggs (which bind everything beautifully), our beloved Mushrooms, the intense and sunny taste of Sun-Dried Tomatoes, and of course lots of gooey Cheese. A generous chop of Parsley to give that final fresh touch, and voilà, the game is on!

Want to know the key to a stuffed potato that stands out? It’s the double cooking! Step one: a quick boil – just to soften them a little. This makes them perfect to hollow out with a spoon. Step two: after stuffing them to the brim, off to the Air Fryer! It’s the miracle worker: the filling becomes creamy and perfectly cooked, and the skin… folks, it becomes super crispy!

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Difficulty: Medium
Cost: Economical
Rest time: 30 Minutes
Preparation time: 2 Hours
Portions: 2 People
Cooking methods: Boiling, Air Frying
Cuisine: Italian
Seasonality: All Seasons

Ingredients

3 large sweet potatoes
1 clove garlic
to taste extra virgin olive oil
8.8 oz frozen mixed mushrooms
1 tbsp grated cheese
1 egg
1/2 tsp salt
7.1 oz cubed cheese (use your favorite)
A few sun-dried tomatoes
1/2 tbsp parsley

Tools

Pot
Pan
Air Fryer Tray
Air Fryer

Steps

First, immerse the potatoes in a pot filled with water and boil for 40 minutes (from boiling point). Once cooked, drain the water and let the potatoes cool slightly, then make an incision with a knife and use a spoon to hollow them out, creating “boats.” Set aside the extracted pulp in a salad bowl (it will be used for the filling in the next steps).
Meanwhile, heat a base of extra virgin olive oil in a pan and let it flavor with a garlic clove for a few minutes. Then add the frozen mushrooms and let them cook until softened and cooked.
Next, in the salad bowl, mash all the potato pulp with a fork, then add the grated cheese and the whole egg.
Continue by adding the salt, cubed cheese, and chopped sun-dried tomatoes.
Finally, add the previously cooked mushrooms and parsley, then mix everything until the filling is well distributed.
To finish, place the potatoes in a tray greased with oil and fill them with the filling. If desired, add a pinch of salt and cook in the air fryer for 30 minutes at 329°F. Wait until a light crust forms on the top.
Let the cooked potatoes rest for about 30 minutes, then serve.