Crispy potato boats filled with seasoned ground beef, sun-dried tomatoes, and melted mozzarella, topped with a creamy garlic yogurt sauce and fresh basil oil. An easy, hearty air fryer dinner with golden edges and a juicy, cheesy center.
Prep
20 mins
Air Fry
31 mins
Servings
2 people
Calories
N/A kcal
Overfilling the potato boats or skipping the initial potato bake can leave the potato undercooked while the beef is already done. Keep the potato walls about 1 cm thick, pre-cook the halves cut-side down, and spread the raw beef filling evenly.
Pre-bake the potato boats until nearly tender, add the mozzarella and seasoned beef, then cook until the beef reaches a safe internal temperature of 71°C (160°F). Finish with the garlic yogurt sauce and remaining cheese, and drizzle with fresh basil oil just before serving.
Check the ingredients you need to add to your shopping list.
Wash the potato thoroughly without peeling it. Cut it lengthwise into two equal halves. Carefully scoop out the center with a teaspoon, leaving walls about 1 cm thick. Brush the potato boats inside and out with 1 tablespoon of olive oil and season with a little salt.
Place the potato halves in the air fryer basket cut-side down. Air fry at 180°C (356°F) for 15 minutes, or until the skins are crisp and the flesh is nearly tender.
Grate the onion finely, keeping all its juices. Finely chop the sun-dried tomatoes. In a bowl, combine the raw ground beef, grated onion, sun-dried tomatoes, 1 tablespoon of olive oil, ice-cold water, dried oregano, half of the garlic powder, smoked paprika, salt, and black pepper. Mix by hand for about 1 minute until the mixture is evenly combined and slightly elastic.
Grate the mozzarella. Turn the pre-cooked potato halves cut-side up and sprinkle some of the cheese into each boat. Divide the raw beef mixture evenly between the halves, spreading it almost level with the edges. Arrange the halved cherry tomatoes cut-side down on top. Return the boats to the air fryer and cook at 180°C (356°F) for 10–12 minutes, checking that the beef reaches an internal temperature of 71°C (160°F).
For the basil oil, combine 2 tablespoons of olive oil, the finely chopped fresh basil, and a pinch of salt in a small jar. Close the lid and shake well. For the sauce, separate the egg and place the yolk in a small bowl. Stir in the Greek yogurt, about half of the remaining grated mozzarella, the remaining garlic powder, and a pinch of salt until smooth.
Spoon the yogurt sauce evenly over the cooked beef filling. Sprinkle the remaining mozzarella on top and arrange the remaining cherry tomato halves cut-side up. Increase the air fryer temperature to 200°C (392°F) and cook for about 4 minutes, until the topping is lightly golden and heated through. Drizzle with basil oil and garnish with chopped fresh parsley, if desired. Serve immediately.
9:48