Easy

Cheese and garlic baked potatoes with green goddess dressing

Name: Cheesy air fryer baked potatoes with green goddess dressing recipe
Yield: 8
Ingredients: 8 large floury potatoes (such as sebago), scrubbed; 1 whole garlic bulb, broken into individual cloves, unpeeled, plus 1/2 peeled clove, crushed; 20.00 ml extra virgin olive oil; 200g sour cream; 250.00 ml mixed herbs (we used flat-leaf parsley, mint, dill and oregano), roughly chopped, plus extra, to serve; Juice of 1/2 lemon; 100g unsalted butter, chopped; 150g sharp cheddar, coarsely grated

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Cheese and garlic baked potatoes with green goddess dressing

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by Phoebe Wood

Aug 19, 2021

If you've got extra cheese, herbs and sour cream, these easy baked potatoes are a must for dinner tonight. Ready in under an hour, this cheesy meal is the ultimate comfort food using the ease of your air fryer. Fluffy, hot potatoes are topped with handfuls of melted cheese with a drizzle of garlicky green goddess sauce on top for added richness. Perfect as a simple midweek meal for the whole family - vegetables have never tasted this good.

8 large floury potatoes (such as sebago), scrubbed
1 whole garlic bulb, broken into individual cloves, unpeeled, plus 1/2 peeled clove, crushed
1 tbs extra virgin olive oil
200g sour cream
1 cup mixed herbs (we used flat-leaf parsley, mint, dill and oregano), roughly chopped, plus extra, to serve
Juice of 1/2 lemon
100g unsalted butter, chopped
150g sharp cheddar, coarsely grated

Method

1.

Prick potatoes all over with a fork. Place unpeeled garlic on a piece of foil, drizzle with oil then wrap to enclose. Place potatoes and garlic parcel in the basket of a family-size airfryer. Set to 200°C and bake for 20 minutes. Remove garlic parcel. The garlic should be soft and light golden. Bake potatoes for another 30 minutes until tender when pierced with the tip of a sharp knife. Squeeze roasted garlic cloves out of skins into a bowl, discarding skins.
2.

Meanwhile, to make the green goddess dressing, place sour cream, peeled crushed garlic, herbs and lemon juice in a blender and whiz to combine. Season with salt flakes and freshly ground black pepper.
3.

Cut one-third off the top of potatoes, widthwise, reserving the tops, and scoop out most of the flesh. Mash potato flesh with roasted garlic, butter and cheddar. Season with salt flakes and freshly ground black pepper. Spoon back into the potato shells and place reserved tops on top. Return stuffed potatoes to the airfryer and bake for 25-30 minutes, until golden. Drizzle with green goddess dressing and scatter with extra herbs, to serve.

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Recipe Notes

You could also use an oven to bake the potatoes and garlic. Preheat oven to 180°C/160°C fan-forced and bake garlic for 1 hour and potatoes for 2 hours.