Description
A festive twist on classic baked potatoes, stuffed with caramelized onions, mushrooms, and melted cheese, cooked to perfection in an air fryer.
Ingredients
- 4 large russet potatoes
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 1 cup mushrooms, sliced
- 1 tsp garlic powder
- 1 tsp thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 1/4 cup beef or vegetable broth
Instructions
- Preheat air fryer to 400°F (200°C).
- Scrub potatoes, dry them, and rub with olive oil. Prick with a fork.
- Air fry potatoes for 40 minutes, turning halfway.
- While potatoes cook, heat olive oil in a pan. Add onions and cook until caramelized.
- Add mushrooms, garlic powder, thyme, salt, and pepper. Cook until mushrooms soften.
- Stir in broth and simmer until liquid reduces.
- Remove potatoes from air fryer. Slice open and fluff the insides with a fork.
- Fill each potato with onion-mushroom mixture, top with Gruyère and Parmesan.
- Return to air fryer for 5 minutes until cheese melts.
- Serve hot with a dollop of butter.
Notes
- Use sweet onions for a richer flavor.
- Swap Gruyère for Swiss cheese if preferred.
- For crispier potatoes, extend air frying time by 5-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Air Fryer
- Cuisine: American