Air Fryer Jacket Potato Boats with Harissa Beans

Jacket potatoes with a perfect crispy skin, fluffy centre and homemade beans – so simple but so good! A brilliant weeknight dinner or lunch for the whole family.

Gluten free
Wheat free
Quick meal
Cheap

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Preparation time

5 min

Cook time

30 min

Total time

35

Meal

  • mains
  • lunches

Servings

4

Ingredients

For the potatoes

  • 2 baking potatoes, halved into boat shapes
  • 1 tbsp extra virgin olive oil
  • 3 tbsp plain vegan yoghurt, plus more to serve
  • 2 tbsp nutritional yeast
  • Handful of vegan Parmesan (optional)

For the beans

  • 1 tbsp extra virgin olive oil
  • 1 large red onion, chopped
  • 2 cloves garlic, sliced
  • 1 tbsp smoked paprika
  • 1 tsp cumin seeds
  • 1 x 400g/14 oz tin of chopped tomatoes
  • 2 tbsp sun-dried tomato paste
  • 1 tbsp soy sauce (use tamari if gluten-free)
  • 1 tbsp rose harissa paste
  • 250g/9 oz tinned white beans, drained
  • 1 tsp maple syrup

Instructions

  1. Preheat your air fryer to 200°C (400°F) for 2 minutes.
  2. Score the insides of the potatoes into a lattice shape. Rub the potatoes with the extra virgin olive oil and sprinkle with sea salt. Air fry in the basket for 15 minutes, then turn and cook for another 15 minutes. Check the centres are soft.
  3. In the meantime, for the beans, put the extra virgin olive oil and onion in a wide-bottom pan and fry gently on a low heat for around 8 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more.
  4. Add the tomatoes, sun-dried tomato paste, soy sauce and harissa to the pan and cook for 5–6 minutes.
  5. Now add the beans and maple syrup and cook on a low heat for 5 minutes more. Finally, season well.
  6. To serve, scoop out the centres of the potatoes and add the flesh to a bowl. Mash with a fork and stir in the yoghurt and nutritional yeast. Season well and put back into the potato skins, then top with the beans, extra yoghurt and the vegan Parmesan (if using).
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