Air Fryer Recipe

Caramelised Onion and Goat Cheese Stuffed Baby Potatoes

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Serves: 4
• Category: Snacks
• Print Recipe

Baby potatoes shine in this recipe, with their skins blistering beautifully while the centres remain creamy. The air fryer is perfect for this dish, ensuring the potato skins dry out nicely and the goat cheese filling stays intact without becoming oily.

Ingredients

• 750g baby potatoes, ideally even-sized and about 3–4cm across
• 2 tbsp olive oil, divided
• 1 tsp fine sea salt, divided, plus extra to taste
• 2 medium brown onions, very thinly sliced
• 15g unsalted butter
• 1 tsp soft light brown sugar
• 1 tbsp balsamic vinegar
• 120g soft goat’s cheese, rind removed if firm
• 2 tbsp crème fraîche or full-fat Greek yoghurt
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated
• 1 tbsp finely chopped chives, plus extra to finish
• 1 tsp fresh thyme leaves, or ½ tsp dried thyme
• ½ tsp freshly ground black pepper
• 1 tbsp finely grated Parmesan or vegetarian hard cheese, optional, for a more savoury top
• 1 tsp honey, optional, for drizzling just before serving
• Flaky sea salt, to finish

Method

1. Scrub the baby potatoes and dry them thoroughly with a tea towel.
2. Toss with 1 tbsp olive oil and ½ tsp fine salt.
3. Put the sliced onions into a shallow heatproof dish that fits your basket.
4. Add the butter, remaining 1 tbsp olive oil, sugar, balsamic vinegar, thyme and a pinch of salt, then stir well.
5. Air fry the onions at 160°C for 18–25 minutes, stirring every 5 minutes, until soft, reduced and deep golden at the edges.
6. Lift the onions out and spread them on a plate for 5 minutes.
7. Add the oiled potatoes to the basket in a single layer.
8. Air fry at 190°C for 18–22 minutes, shaking halfway, until a skewer slides through without resistance and the skins are lightly wrinkled.
9. Let the potatoes stand for 5 minutes, just until cool enough to handle.
10. Cut each one in half lengthways.
11. With a teaspoon or melon baller, scoop out a little from the centre of each half, leaving a 4–5mm border.
12. Mash the scooped potato in a bowl with the goat’s cheese, crème fraîche, Dijon mustard, grated garlic, chopped chives, black pepper and about two-thirds of the caramelised onions.
13. Taste before adding more salt.
14. Spoon or pipe the filling back into the potato halves, mounding it slightly.
15. Top each with a few strands of the remaining caramelised onion and a pinch of Parmesan if using.
16. Return the stuffed potatoes to the basket, ideally on a perforated parchment liner or directly on the rack with space between them.
17. Air fry at 180°C for 5–7 minutes, until the tops are hot, lightly bronzed and the skins feel crisp when nudged with tongs.
18. Finish with extra chives, flaky sea salt and a fine drizzle of honey if desired.
19. Serve warm rather than piping hot.

Nutrition

Calories: 250

• #air fryer
• #potatoes
• #goat cheese
• #caramelised onions