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Air Fryer Stuffed Potatoes with Lentil Stew

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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