Description
This Mediterranean Air Fryer Twice Baked Potato recipe combines creamy sour cream, tangy Dijon mustard, roasted red peppers, cheddar cheese, and savory canned tuna to create a flavorful and satisfying meal. Using the air fryer, these stuffed potatoes come out warm with a perfect golden top in under 10 minutes, making it a quick yet elegant dish perfect for lunch or dinner.
Ingredients
Potatoes
- 3 large russet potatoes
Filling
- ½ cup sour cream
- 1 Tbsp Dijon mustard
- ¼ cup chopped roasted red peppers
- ⅓ cup shredded cheddar cheese
- 1 (5 oz) can tuna in water, drained
- 1 tsp garlic powder
- 1 tsp dried crushed oregano
- ½ tsp coarse salt
- ½ tsp paprika
- ½ tsp onion powder
- 3 tbsp green onions, chopped (plus extra for garnish)
- 1 tbsp fresh chives, chopped (for garnish)
- Olive oil (for coating potatoes)
Instructions
- Prepare the Potatoes: If baking from scratch, preheat the oven to 400°F (200°C). Wash the russet potatoes thoroughly, then rub them generously with olive oil and salt. Place them on parchment paper on a baking sheet and bake for 45 to 60 minutes until tender. Remove from the oven, slice the tops open lengthwise, and gently press the ends of each potato to open the slit, allowing them to cool faster.
- Scoop the Potato Flesh: After the potatoes have cooled enough to handle, carefully scoop out approximately ¾ of the potato flesh, leaving enough to maintain sturdy walls so the skins hold their shape during stuffing and cooking.
- Make the Filling: In a medium bowl, combine sour cream, Dijon mustard, garlic powder, dried oregano, coarse salt, paprika, onion powder, chopped green onions, drained canned tuna, shredded cheddar cheese, and chopped roasted red peppers. Mash together well until evenly mixed.
- Stuff the Potatoes: Carefully spoon the filling back into the potato skins, filling them completely but without overstuffing to prevent spills during cooking.
- Air Fry the Stuffed Potatoes: Place the stuffed potatoes in the air fryer basket. Set the air fryer to 350°F (175°C) and cook for 6 to 8 minutes, or until the cheese is melted, the filling is heated through, and the top is lightly browned.
- Alternative Oven Method: If you prefer to use the oven, preheat it to 375°F (190°C). Place the stuffed potatoes on a parchment-lined baking sheet and bake for 10 to 15 minutes until the cheese is melted and the top is golden brown.
- Garnish and Serve: Allow the potatoes to cool slightly, then garnish with additional chopped green onions and fresh chives. Serve immediately with any other preferred toppings.
Notes
- You can substitute sour cream with Greek yogurt for a lighter option.
- Ensure the canned tuna is drained well to avoid soggy filling.
- The recipe works well with air fryer, but baking is a good alternative if an air fryer is unavailable.
- Russet potatoes work best for their fluffy interior and sturdy skin.
- Prep Time: 10 minutes
- Cook Time: 40 minutes (for baking potatoes) + 8 minutes (air frying)
- Category: Main Dish
- Method: Air Frying
- Cuisine: Mediterranean
