Air Fryer Stuffed Potatoes with Lentil Stew
There's no need to turn on your oven for baked potatoes when you can save time and use your air fryer. This recipe is a great base for air-fried whole potatoes, and here we top ours with a cozy spiced lentil stew, but you can get creative with topping ideas (see Tip).
Ingredients
- 4 (8 ounce) russet potatoes
- 2 tablespoons extra-virgin olive oil, divided
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ras el hanout
- 1 (15 ounce) can crushed tomatoes
- 1 cup low-sodium vegetable broth
- ½ cup dried green lentils, picked over and rinsed
- 1 tablespoon tomato paste
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- plain strained yogurt, such as greek-style, and chopped fresh cilantro for garnish (optional)
Directions
- Prick potatoes with a fork. Brush with 1 tablespoon oil. Place the potatoes in the basket of an air fryer. Cook at 400°F, flipping once, until tender, 30 to 35 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add onion, carrots, garlic and ras el hanout; cook, stirring frequently, until the onion is translucent, about 4 minutes.
- Add tomatoes, broth, lentils, tomato paste and 1/4 teaspoon each salt and pepper to the pot; bring to a boil. Cover, reduce heat and simmer until the lentils are soft, 25 to 35 minutes.
- Cut the potatoes in half and season with the remaining 1/4 teaspoon each salt and pepper. Top with the lentil stew. Garnish with yogurt and cilantro, if desired.
