Coated potatoes are a popular dinner because they are so versatile and there are many filling options.
It can take a couple of hours to put the crispy jacket in the oven, which can increase your electricity bills.
This recipe from BBC Good Food uses an air pressure cooker to create a delicious crispy skin.
Memoirs said: “Air pressure cookers are more energy efficient than ovens and baked potatoes cook in about half the usual time.
“Air frying also gives a crispy crust and creamy center that’s perfect with these three delicious fillings.”
Ingredients:
For the potato:
One baking potato, peeled and dried
Light rapeseed, vegetable or sunflower oil
Salt and freshly ground black pepper
For the cheddar and jalapeño:
A small handful of grated cheddar
One ripe tomato, diced
A few green jalapeño pepper slices from a jar
For the crushed avocado filling:
One small ripe avocado
Half a lime or lemon, juice only
A handful of mixed seeds
To fill the curry beans:
227 g baked beans
Half a teaspoon of curry powder
Natural yogurt and lime pickle
Method:
Rub a little oil and salt all over the potato, which helps give a “crunchier” end result.
Place the potato in the air pressure cooker and set it to 200 C, there is no need to preheat the appliance as it can lead to burning.
Bake in the air for 20 minutes and then turn the potato. A small potato will take another 20 minutes, while a large potato will take 25-30 minutes.
Check that the center is soft by inserting a table knife into the center, it should slide in easily.
The recipe adds: “You can speed up cooking by heating the potatoes in the microwave first.
“Microwave on high for four minutes, turn the potato over and microwave for another four minutes.
“If you’re cooking two potatoes, you may need to reheat them in the microwave for an additional two minutes. Then cook in the air pressure cooker for 10 minutes to cook them through.”
