So, I am finally coming to terms with loving my Air Fryer. Last week I was air frying sweet potatoes and this week it is regular potatoes. Bake Potatoes, or Jacket Potatoes as they are also known in the UK.
I can see where this machine is really going to come in handy this summer when the really hot temperatures hit. It will go a long ways towards helping to keep my kitchen cool. I love that it is the ideal size for cooking for an individual or a couple.
That also will help to keep the electricity bill in check. It costs a lot less to run an air fryer than it does to heat up a whole oven.
Potatoes cook beautifully in the air fryer. If you want a perfect baked potato you want to start off with the right kind of potato for the best results.
In my opinion that is a potato with a nice floury interior. Here in North America that is a russet potato. In the UK , a King Edward is ideal. You really don't want a waxy, new type of potato.
The skin is my favorite part of the baked potato so make sure you scrub your potatoes really well. A vegetable brush and running cold water does the perfect job.
Once you have them scrubbed however, make sure you dry them off really well. Otherwise they will steam in the air fryer and you are not wanting that to happen. You want a crisp skin, not a steamed skin.
Also prick them all over with a fork so that they don't explode all over your air fryer when they are cooking. This also applies to the oven if you are using the oven. I have had to clean up this kind of a mess in the past and trust me when I say its not fun. It gets everywhere!!
You could also rub them with a bit of oil or butter and some salt and pepper if you wanted to. If I was just having baked potatoes on their own that is what I would do, but today I was going to do something special with them, so I left them plain.
When I was a child my mother used to make us stuffed baked potatoes from time to time, or twice baked potatoes as they are also known. We absolutely loved them!
She would bake the potatoes and then scoop out the flesh, leaving the skins intact. This scooped out flesh would be mashed together with milk and butter and some grated onion and seasoning.
This mixture would then be stuffed back into the baked potatoes and she would bake them again for a while longer until they got a bit crispy on top. They were fabulous and made for a real treat for us!
We didn't have anything like this very often so when we did we felt as if all our Christmas's had come at once!
My own children also loved it when I made twice baked potatoes. Of course I added cheese to theirs and sometimes sour cream.
Its like having a restaurant baked potato with all of the toppings stuffed inside instead of piled on top. Yummiliciously tasty! What's not to like about that!
WHAT YOU NEED TO MAKE AIR FRYER TWICE BAKED POTATOES
Just think baked potato and what you would want to spoon on top of yours if you were having one. Its simple really.
- 2 russet baking potatoes (In the UK use something like a King Edward)
- 1 TBS butter
- 1 TBS cream cheese
- 2 TBS grated cheese (cheddar or your favorite kind of cheese)
- 2 TBS sour cream
- 2 TBS grated onion, or one spring onion chopped
- 1/4 tsp garlic powder
- salt and black pepper to taste
Of course you can add different things if you want. Crispy bits of bacon are always nice. You can also add chopped cooked broccoli or cauliflower which is also nice.
If you want you can sprinkle additional cheese on top for every more cheesiness. Today I kept it pretty basic. Also do note, this recipe is for two hearty eaters or four light eaters.
HOW TO MAKE AIR FRYER TWICE BAKED POTATOES
Start by scrubbing your potatoes really well, then pat them dry with some paper towels. Prick them all over with a
fork.
Pop them into the basket of your air fryer and then bake them for 40
minutes at 400*F/200*C. Flip them over halfway through the bake time.
When they are done they will yield lightly to pressure.
Remove the potatoes from the air fryer and cut them in half lengthwise.
Scrape out any flesh from each half into a bowl, leaving a shell about 1/4
inch thick throughout.
Mash the potato flesh with all of the remaining ingredients, mixing
everything well together. Pile the flesh back into the potatoes roughly.
I like
to leave a lot of texture, so I make sure they have a pretty rustic look. Don't mash them down into the skins. Leave them light and a bit airy.
Serve immediately, and enjoy, enjoy, enjoy!!!
I could make a whole meal of these and nothing else! Yes, I love them that much! I love all of the crispy potato bits, and the crisp skin.
But then again, the potato is my favorite vegetable so there is not much about a potato that I do not like!
Air Fryer Twice Baked Potatoes
Yield: 2
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Crisp skinned baked potatoes, stuffed with a fabulously tasty filling, and then baked again. In the air fryer. Perfectly delicious.
Ingredients
- 2 russet baking potatoes (In the UK use something like a King Edward)
- 1 TBS butter
- 1 TBS cream cheese
- 2 TBS grated cheese (cheddar or your favorite kind of cheese)
- 2 TBS sour cream
- 2 TBS grated onion, or one spring onion chopped
- 1/4 tsp garlic powder
- salt and black pepper to taste
Instructions
- Scrub your potatoes really well, then pat dry. Prick them all over with a fork. Pop them into the basket of your air fryer and then bake them for 40 minutes at 400*F/200*C. Flip them over halfway through the bake time. When they are done they will yield lightly to pressure.
- Remove the potatoes from the air fryer and cut them in half lengthwise. Scrape out any flesh from each half into a bowl, leaving a shell about 1/4 inch thick throughout.
- Mash the potato flesh with all of the remaining ingredients, mixing everything well together. Pile the flesh back into the potatoes roughly. I like to leave a lot of texture.
- Pop the potato halves back into the air fryer basket and return to the air fryer. Cook for a further 5 minutes at 400*F/200*C or until heated through and you have crisp golden bits across the surface.
- Serve immediately.
Notes
You can add chopped crisp bacon bits to the potato filling if you wish and sprinkle additional cheese on top prior to returning to the air fryer. Its a matter of choice.
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We are having a very wintery/cold day as I am writing this. (Sunday) To my way of thinking, this is a perfect soup day. Also, one of my friends was feeling a bit under the weather, so I wanted to make some soup to take over to her.
I had seen this recipe for Brodo di Pollo con Pastina (Chicken Soup with Pastina) on the New York Times site the other day, attributed to Naz Deravian. I was intrigues and immediately printed it out.
It was quite a bit different than your typical chicken noodle soup. Using very simple ingredients and a very simple method of preparation.
There was no need to make a stock or even to use chicken stock. Everything was prepared simply and in one pan. Boneless, skinless chicken breasts, cooked simply in water with aromatics (onion, celery, carrots, garlic) and some olive oil.
I was intrigued. A soup which doesn't start off with a stock??? Would this be as delicious as it sounded?????? Would it be as delicious as my normal chicken noodle soup??????
I had to try it and today was the day! I did cut the quantities in half and I will say even cut in half it was very generous!
WHAT YOU NEED TO MAKE CHICKEN SOUP WITH PASTINI
The list could not be simpler.
- 1 large boneless, skinless chicken breasts (about 1/2 pound)
- 1 medium yellow onion, cut in half and then thinly sliced into half moons
- 1 1/2 TBS extra-virgin olive oil
- 1 TBS kosher salt, or to taste
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1 1/2 large carrots, peeled and sliced into ¼-inch half moons
- 1 1/2 large celery ribs, sliced into ¼-inch half moons
- 1 fat garlic clove, peeled and finely chopped
- 1 teaspoons tomato paste/puree
- 1/4 cup pastina, such as Acini di Pepe, or orzo (about 2 ounces)
- 1/4 cup finely chopped fresh parsley
- Grated Parmesan, for serving
Pastina is Italian for "tiny pasta." It is something which Italian children grow up with and is generally cooked in broth. You can get it in star shapes, rounds, etc.
You can use any tiny pasta for this, or even noodles broken into tiny pieces. I used Acini de Pepi because I actually had some in my cupboard. You could use orzo, or even Ditalini. Just so long as it is small.
I loved that it used boneless, skinless chicken breasts. I always have those in my freezer. They come in handy for all sorts. I also always have the aromatics on hand.
Aromatics are vegetables which add flavor and aroma to a dish. Vegetables such as celery, onions, carrots, etc. When cooked together these ingredients help to create delicious layers of flavor in your food.
HOW TO MAKE CHICKEN SOUP WITH PASTINA
You begin by cooking your chicken. Place the chicken into a large saucepan with a quantity of cold water. (5 cups) Partially cover the saucepan and bring to the boil over high heat.
Keep an eye on it so that it doesn't boil over. A scum or foam will rise to the top. Just skim that off and discard it. (A metal spoon works wonders here.)
Add the sliced onion, the olive oil, salt, garlic powder and pepper to the soup. Give it a good stir and bring back to a low boil. Cover completely and then reduce the heat to medium low and allow to simmer for a good 10 minutes.
At the end of that time add the carrots, celery, garlic and tomato paste. Give everything another good stir to help to dissolve the tomato paste into the broth.
Bring the soup back to a gentle boil, then reduce to medium low, cover and cook for a full half an hour. Stir occasionally.
Taste and adjust seasoning as required with salt and pepper. Remove the chicken breast to a bowl.
Add the pastini to the soup, stir and bring back to a gentle boil, then cover and reduce to medium low again and cook to al dente according to the package directions. Give it a stir every now and then to make sure it isn't sticking.
While the pasta is cooking, shred the chicken with two forks. At the end of the pasta cooking time, return the chicken to the saucepan along with the parsley.
Cover and simmer for a further 2 minutes to heat through.
And that's it! Your soup is done. Ladle it into heated bowls and pass the parmesan. Freshly grated please!
I know that's not always possible, but if you can get it and grate your own please do!
I would think this is one of those soups that you could add a cheese rind to when the soup is cooking and that would also add some fabulous flavors!!!
Do you save your cheese rinds? I do. I have them in a baggie in the freezer! Just waiting to be added to sauces and soups. I break them into smaller pieces before freezing. That way they go further.
I dare say we both enjoyed it very much. Especially on a day that was cold and blustery. It went down a real treat!
Chicken Soup with Pastina
Yield: 3
Cook time: 1 H & 10 MTotal time: 1 H & 10 M
The Italian name for this soup is Brodo di Pollo con Pastina, or chicken soup with tiny pasta. Its simple to make, delicious and cooks all in one pot for a simple and easy to clean up meal.
Ingredients
- 1 large boneless, skinless chicken breast portion
- 1 medium onion, peeled, cut in half and thinly sliced into half moons
- 1 1/2 TBS extra virgin olive oil
- 1 TBS kosher salt
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 2 medium carrots, peeled, sliced and cut into 1/4 inch thick half moons
- 1 1/2 large celery sticks trimmed and cut into 1/4 inch thick half moons
- 1 fat clove of garlic, peeled and minced
- 1 tsp tomato puree/paste
- 1/4 cup (2 ounces) pastini such as Acini di Pepe or Orzo
- 2 TBS chopped minced fresh parsley
- freshly grated Parmesan cheese to serve
Instructions
- Place the chicken into a saucepan along with 5 cups of water (1.1 litre/1182.9 ml) Bring to the boil over high heat, then reduce. Skim off any foam and discard. Add the onion, olive oil, salt, garlic powder and pepper. Stir, bring back to a slight boil, reduce to medium low, cover. and simmer for 10 minutes.
- Add the carrots, celery, garlic and tomato paste, giving it all a good stir to blend in the tomato paste. Bring to a gentle boil. Reduce to low, cover, and simmer on medium low for 30 minutes.
- Taste and adjust seasoning as required.
- Remove chicken to a bowl. Add the pasta and bring to a gentle boil. Cover and cook on medium low for the time required as per the package of pasta.
- Shred the chicken. Return to the soup along with the parsley. Stir, cover, and simmer for a few minutes.
- Serve ladled into heated bowls, topped with freshly grated Parmesan cheese.
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Coffee Bean Cookies. I saw these cookies earlier this week on a blog called One Happy Bite. I thought that they were really cute!
They look just like coffee beans! I don't drink coffee, but I am not opposed to eating it. I love the flavor of it in cakes and cookies, and I especially love the flavor of coffee mixed with chocolate! And I tend to keep some good coffee in for guests coming over, which makes these the perfect combo."
Not only were these cookies combining those two loves of mine, ie. chocolate and coffee, but they were cute, cute, cute!
I put them on my "To Bake" list!
The recipe makes about 40 smallish, bite-sized cookies. Soft and almost shortbread textured, they have a rich coffee flavor with a hint of chocolate.
I loved that they were not overly sweet. Which is what you would expect from a shortbread kind of a cookie. Mine did not turn out quite as cute as hers did, but I still thought they were cute, and what's more they had a very moreish texture and flavor.
As I said, I do not drink coffee. It is due to a health law in my church called the Word of Wisdom. We are not supposed to drink regular tea or coffee, but it says nothing about eating it.
As with anything it is open to individual interpretation. I do not drink it, but I do allow myself to eat foods flavored with it. There are some who won't, and that is fine.
WHAT YOU NEED TO MAKE COFFEE BEAN COOKIES
Just ordinary simple ingredients.
- 1 TBS instant coffee granules
- 2 tsp milk
- 1 cup cake flour (140g) see note
- 2 TBS unsweetened cocoa powder
- 3 TBS cornstarch (corn flour)
- 1/3 cup (76g) butter, at room temperature
- 1 large free range egg yolk
- 7 TBS icing sugar (57g)
Note - If you do not have cake flour you can make your own. Measure out one cup of flour, remove 2 TBS and replace with 2 TBS of cornstarch.
I just used regular salted butter for my cookies. The original recipe called for unsalted butter, but I don't keep unsalted butter in my kitchen as a rule. I just use regular butter.
Corn starch is what they call corn flour in the UK. Cocoa powder is not drinking chocolate. It is unsweetened cocoa powder which has specifically designed to use in baking and cooking. There is no sugar or milk added such as is added to hot cocoa powder.
The two are NOT the same thing or interchangeable.
You will not need the white from the egg, but it doesn't need to be wasted. Egg whites freeze very easily.
I freeze them in ice cube trays and then pop them into a zip lock baggie, ready to be thawed and used for meringues or anything else that you will need only the egg whites.
HOW TO MAKE COFFEE BEAN COOKIES
These are very easy to make, but do bear in mind that the unbaked cookies have to chill in the refrigerator for an hour before baking. Because of this, don't preheat your oven until just prior to baking.
Place the milk in a small bowl and heat in the microwave for 20 seconds. Stir in the coffee granules until fully dissolved. Set aside.
Place the butter into a bowl. Beat together with the icing sugar until creamy, then beat in the egg yolk until pale in color. Beat in the coffee until evenly distributed.
Roll the dough into a long log. Cut into 1/2 inch cubes. Using the palm of your hands shape into oval shapes, resembling a coffee bean. Place onto a large baking sheet which you have lined with baking paper or a silicone mat. (I left about 2 inches between each cookie but they really don't spread a lot.)
Press down the center of each cookie with the dull side of a butter knife or a toothpick to make an impression like the center of a coffee bean.
Place the cookie sheet in the refrigerator to chill for an hour.
Preheat the oven to 375*F/160*C/ gas mark 3. Bake the cookies for 12 to 14 minutes.
Cool and enjoy. Store any leftovers in an airtight container for up to 5 days.
I was so tempted to dust these with some icing sugar, but I restrained myself. They might have been prettier with the icing sugar, but then they wouldn't have really looked like coffee beans!
I remember seeing a guy walking around the grocery store once upon a time eating coffee beans. I can't think of anything less palatable, but maybe it is a cultural thing?
I could not eat a real coffee bean, but I can tell you I will quite happily munch on these tasty cookies! I can imagine they would go very well with a hot drink!
Coffee Bean Cookies
Yield: 40 small cookies
Prep time: 1 H & 15 MCook time: 14 MinTotal time: 1 H & 29 M
Bite sized chocolate cookies with a rich coffee flavor.
Ingredients
- 1 TBS instant coffee granules
- 2 tsp milk
- 1 cup cake flour (140g) see note
- 2 TBS unsweetened cocoa powder
- 3 TBS cornstarch (corn flour)
- 1/3 cup (76g) butter, at room temperature
- 1 large free range egg yolk
- 7 TBS icing sugar (57g)
Instructions
- Place the milk in a small bowl and heat in the microwave for 20 seconds. Stir in the coffee granules until fully dissolved. Set aside.
- Place the butter into a bowl. Beat together with the icing sugar until creamy, then beat in the egg yolk until pale in color. Beat in the coffee until evenly distributed.
- Sift together the flour, corn starch, and cocoa powder. Stir into the butter mixture until the mixture resembles coarse sand. Finish by using your hands to knead, mix and press the dough together until smooth.
- Roll the dough into a long log. Cut into 1/2 inch cubes. Using the palm of your hands shape into oval shapes, resembling a coffee bean. Place onto a large baking sheet which you have lined with baking paper or a silicone mat.
- Press down the center of each cookie with the dull side of a butter knife or a toothpick to make an impression like the center of a coffee bean.
- Place the cookie sheet in the refrigerator to chill for an hour.
- Preheat the oven to 375*F/160*C/ gas mark 3.
- Bake the cookies for 12 to 14 minutes. Cool and enjoy.
- Store any leftovers in an airtight container for up to 5 days.
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