Air fryer loaded jacket potatoes recipe
For the potatoes, pierce the potatoes a couple of times with a sharp knife or fork. Cook for 15 minutes in an 800W microwave. Once cooked, allow the potatoes to stand for 1 minute before cutting them in half. Using a spoon, scoop out the insides into a medium-sized bowl and leave to one side. Take the skins and place them in the air fryer cut-side down and spray with a little oil spray. Cook at 180C for 7 minutes in the air fryer (alternatively preheat an oven to 180C/160C Fan/Gas 4 and cook for 10 minutes) while you prep the filling of your choice. To make the saag aloo loaded jacket potatoes, heat up the olive oil in a pan over a medium heat. Add the onion and cook for 3 minutes before adding the garlic, ginger and half of the red chilli. Cook for 1 more minute until fragrant. Add the nigella seeds, cumin, turmeric, and salt and freshly ground black pepper to the pan and cook for 1 minute. Add this mixture to the bowl of potatoes along with the spinach, then taste and adjust the seasoning if needed. Spoon the mixture into the potato skins and cook in the air fryer for 10 minutes, or under the grill for 15 minutes until golden-brown and crisp. Serve with the other half of the red chilli sprinkled over. To make the tuna melt loaded jacket potatoes, mix together all the tuna melt ingredients except the cheese in a bowl. Add the reserved scooped out potato. Taste and add more salt and pepper if necessary, and mix again. Spoon the tuna mixture back into the potato skins and top with the grated cheddar.Place in the air fryer (or under a hot grill) and cook for about 8-10 minutes, or until the cheese has melted. Serve. To make the cheesy leek loaded jacket potatoes, melt the butter in a frying pan over a high heat. Tip the leeks into the hot pan and reduce the heat to medium. Cook the leeks until soft then season with salt and pepper. Add the leeks, cream cheese, mustard, and half of the cheddar to the scooped out potato in a bowl and give it a good mix. Scoop the filling into the potato skins and sprinkle with the rest of the cheddar. Return to the air fryer and cook for 10 minutes (or in the oven as per instructions above) and cook for 15 minutes, or until the cheese has melted and gone slightly golden-brown. Serve. For the potatoes, pierce the potatoes a couple of times with a sharp knife or fork. Cook for 15 minutes in an 800W microwave. For the potatoes, pierce the potatoes a couple of times with a sharp knife or fork. Cook for 15 minutes in an 800W microwave. Once cooked, allow the potatoes to stand for 1 minute before cutting them in half. Using a spoon, scoop out the insides into a medium-sized bowl and leave to one side. Once cooked, allow the potatoes to stand for 1 minute before cutting them in half. Using a spoon, scoop out the insides into a medium-sized bowl and leave to one side. Take the skins and place them in the air fryer cut-side down and spray with a little oil spray. Cook at 180C for 7 minutes in the air fryer (alternatively preheat an oven to 180C/160C Fan/Gas 4 and cook for 10 minutes) while you prep the filling of your choice. Take the skins and place them in the air fryer cut-side down and spray with a little oil spray. Cook at 180C for 7 minutes in the air fryer (alternatively preheat an oven to 180C/160C Fan/Gas 4 and cook for 10 minutes) while you prep the filling of your choice. To make the saag aloo loaded jacket potatoes, heat up the olive oil in a pan over a medium heat. Add the onion and cook for 3 minutes before adding the garlic, ginger and half of the red chilli. Cook for 1 more minute until fragrant. To make the saag aloo loaded jacket potatoes, heat up the olive oil in a pan over a medium heat. Add the onion and cook for 3 minutes before adding the garlic, ginger and half of the red chilli. Cook for 1 more minute until fragrant. Add the nigella seeds, cumin, turmeric, and salt and freshly ground black pepper to the pan and cook for 1 minute. Add this mixture to the bowl of potatoes along with the spinach, then taste and adjust the seasoning if needed. Add the nigella seeds, cumin, turmeric, and salt and freshly ground black pepper to the pan and cook for 1 minute. Add this mixture to the bowl of potatoes along with the spinach, then taste and adjust the seasoning if needed. Spoon the mixture into the potato skins and cook in the air fryer for 10 minutes, or under the grill for 15 minutes until golden-brown and crisp. Serve with the other half of the red chilli sprinkled over. Spoon the mixture into the potato skins and cook in the air fryer for 10 minutes, or under the grill for 15 minutes until golden-brown and crisp. Serve with the other half of the red chilli sprinkled over. To make the tuna melt loaded jacket potatoes, mix together all the tuna melt ingredients except the cheese in a bowl. Add the reserved scooped out potato. Taste and add more salt and pepper if necessary, and mix again. Spoon the tuna mixture back into the potato skins and top with the grated cheddar. To make the tuna melt loaded jacket potatoes, mix together all the tuna melt ingredients except the cheese in a bowl. Add the reserved scooped out potato. Taste and add more salt and pepper if necessary, and mix again. Spoon the tuna mixture back into the potato skins and top with the grated cheddar. Place in the air fryer (or under a hot grill) and cook for about 8-10 minutes, or until the cheese has melted. Serve. Place in the air fryer (or under a hot grill) and cook for about 8-10 minutes, or until the cheese has melted. Serve. To make the cheesy leek loaded jacket potatoes, melt the butter in a frying pan over a high heat. Tip the leeks into the hot pan and reduce the heat to medium. Cook the leeks until soft then season with salt and pepper. To make the cheesy leek loaded jacket potatoes, melt the butter in a frying pan over a high heat. Tip the leeks into the hot pan and reduce the heat to medium. Cook the leeks until soft then season with salt and pepper. Add the leeks, cream cheese, mustard, and half of the cheddar to the scooped out potato in a bowl and give it a good mix. Scoop the filling into the potato skins and sprinkle with the rest of the cheddar. Add the leeks, cream cheese, mustard, and half of the cheddar to the scooped out potato in a bowl and give it a good mix. Scoop the filling into the potato skins and sprinkle with the rest of the cheddar. Return to the air fryer and cook for 10 minutes (or in the oven as per instructions above) and cook for 15 minutes, or until the cheese has melted and gone slightly golden-brown. Serve. Return to the air fryer and cook for 10 minutes (or in the oven as per instructions above) and cook for 15 minutes, or until the cheese has melted and gone slightly golden-brown. Serve.