Tomato and Cheddar Stuffed Sweet Potatoes

Instructions

1. 1

   Choose four similarly sized sweet potatoes weighing about 300 g each. Scrub, dry and prick each several times with a fork. Rub with the olive oil and half the salt. Preheat the air fryer to 200°C/400°F for 3 minutes.

2. 2

   Place two whole sweet potatoes in the basket in a single layer with space between them. Air-fry at 200°C/400°F for 50–60 minutes, turning after 25 minutes, until a knife slides easily into their centres. If still firm, continue in 5-minute increments. Transfer to a heatproof bowl and loosely cover with a plate.

3. 3

   Cook the remaining two whole sweet potatoes at 200°C/400°F for another 50–60 minutes, turning after 25 minutes and checking tenderness as before. During the final 10 minutes, prepare the filling: drain and rinse the beans, measuring 480 g drained weight from approximately two 400 g cans. Finely chop the tomatoes and mix with the beans, remaining salt, paprika and black pepper. Grate the cheddar, choosing one labelled suitable for vegetarians.

4. 4

   Split the first two cooked potatoes lengthways without cutting through the bases. Gently mash the flesh inside the skins with a fork and open them wide. Divide half the bean-and-tomato mixture between them, pressing it gently into the flesh so it sits securely.

5. 5

   Return these two stuffed potatoes to the basket in a single layer. Air-fry at 180°C/350°F for 20 minutes, checking that the centres of both the filling and potato reach 74°C/165°F with a food thermometer; continue in 3–5-minute increments if needed. Sprinkle with half the cheddar and cook at 180°C/350°F for another 3–5 minutes until melted. Transfer to serving plates and loosely cover to retain warmth.

6. 6

   Split and fill the remaining potatoes with the remaining bean-and-tomato mixture. Air-fry at 180°C/350°F for 20 minutes, again checking for 74°C/165°F throughout and extending the time if needed. Add the remaining cheddar and cook at 180°C/350°F for 3–5 minutes. Serve all four promptly. Allow approximately 150–175 minutes of total air-fryer time for the two whole-potato batches and two finishing batches, with extra time only if tenderness or temperature checks require it.