Delicious and quick stuffed potatoes with mushrooms and provolone in the air fryer, an explosive recipe to make in just a few minutes, because it’s an explosion of flavors, and if you press them a bit, they burst into a stretchy and incredibly tasty heart that leaves you speechless. You wouldn’t believe how long I’ve wanted to make them, but I kept putting it off because between cooking the potatoes and baking them, it takes time. So, the other day I finally decided, but I didn’t do the usual steps of boiling and then baking. Instead, I had the idea to prepare them quickly. I first cooked the potatoes in the microwave, for 4 large potatoes it took about 10 minutes at 1200 watts. Meanwhile, I prepared sautéed mushrooms to add to the filling, and in no time, I was ready to bake my stuffed potatoes. But then I thought, ‘there’s the air fryer, why not take advantage of it?’ So, I did, cooked them in the air fryer for 15 minutes, and then my delicious roasted stuffed potatoes were ready to enjoy. I left them with the peel, which I think is the best part with the crispy surface, even though I must admit the filling was fantastic too. So, what to say, prepare them with me and try them, they are amazing.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Air Frying, Microwave, Stove
- Cuisine: Italian
Ingredients for Air Fryer Stuffed Potatoes
- 4 large potatoes
- 5 oz oz provolone
- 5 oz oz Pleurotus mushrooms
- 1/4 clove garlic
- to taste parsley
- to taste chili pepper
- dried chili pepper
- salt
- to taste olive oil
Tools for Preparing Stuffed Potatoes in Air Fryer
- 1 Bowl
- 1 Plastic wrap
- 1 Spoon
- 1 Cutting board
- 1 Knife
Steps for Preparing Stuffed Potatoes in Air Fryer
Wash the potatoes thoroughly, place them in a bowl, cover with plastic wrap, and cook for about 10 minutes at 1200 watts in the microwave. Check if they are soft before proceeding. If the potatoes are small, they will require less time. If the microwave has lower power, use it at maximum power. The times may vary slightly.
While cooking the potatoes, clean the pleurotus mushrooms. I grilled the nicest ones and sautéed the leftovers in a pan to use for my stuffed potatoes. Simply chop them finely and sauté in a pan with finely minced garlic, chili pepper, and parsley, with a little olive oil and salt. Let them sauté and add a little more parsley at the end; the cooking is very quick.
Check the potatoes, remove them from the bowl, leave the skin on, but scoop them out with a teaspoon from the surface, creating a small circle, gradually widening it to remove all the flesh from the potatoes, which is placed in a bowl, without the skin.
Prepare diced provolone, add it to the finely mashed potatoes in the bowl to get a puree. Also add the finely chopped mushrooms, a little more chopped parsley, salt, and ground dried chili pepper. Mix everything to obtain a homogeneous mixture.
Salt the hollowed potatoes, brush lightly with EVOO inside, then stuff with plenty of the potato, mushroom, and provolone mixture until it’s all used up.
Place the stuffed potatoes in the basket of the air fryer, spray a little EVOO on top, and cook at 356°F for about 15 minutes. Remove from the fryer and enjoy your delicious stuffed potatoes, hot and stretchy, delightful with the golden crust. You can’t imagine how good they are; maybe the photo doesn’t say much, but I recommend trying them because they are absolutely delicious.
