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Last week when I told you about everything I cooked from the farm, I mentioned a dinner I’ve been making regularly that both Grace and I really enjoying.
I don’t know exactly what to call it. It’s a layer of baked potato topped with as much butter and grated cheddar as you’d like, then you spoon over a hearty mix of sautéed carrots, onion, kale + ground turkey. I like topping it with sour cream and hot sauce. It’s basically got the appeal of a baked potato with turkey chili on top, but it’s not tomato-y or saucy, even. It’s hearty but not heavy. It’s very comforting! And very easy to make, especially if you use your air fryer, like I do, for the potatoes and to cook the turkey (more on this later).
Obviously, you can make this meal (or any meal) without an air fryer, but the process photos above really show how I cook dinner at home on the regular.
The air fryer (here’s the one I have had for years) does two amazing things for this meal. One is it makes perfect baked potatoes in not very much time. All you do is prick the potatoes with a knife and put them straight in there. No oil, no foil, no nothing. The skin gets crispy. The interior is soft. There is no cleanup. It’s great. I love using small Yukon gold potatoes because they cook quickly and they’re buttery and delicious.
The next thing the air fryer does is cook and brown the turkey. Ground meat is any meat-eating home cook’s best friend as there’s no trimming a fat or any cartilage or anything like that. It’s affordable. It can be as lean and mean as you want to be. And while browning meat in a pan is not difficult step, I’m always looking for less steps. Browning meat in a pan is often also messy as it splatters. plus it often sticks to the pan. In other words it’s simple to do, but it can cause anxiety and it can make getting dinner on the table just feel a little hard. Enter the air fryer!
I like to spread ground meat into an even layer on a parchment liner that fits in my air fryer and season it it can be as simple as salt and pepper and then just pop it in the air fryer you end up getting what is essentially one large, thin burger patty. It cooks very quickly! And then I just either put it on my cutting board and chop it up (or add it to a pot with a sauce or stew going and use a potato master to break it up) and what you get are small pieces of cooked ground meat without any splatter or sticking. Plus it can be cooking in your air fryer while you have something else going on the stove, say a saucepan of carrots and onions getting sweet as they fry in olive oil and ready for a bunch of kale and garlic to join them.
This is a meal that Grace and I both cannot get enough of it. It also makes enough for us to both have big portions plus plenty to take to the farm the next day for lunch (leftovers reheat well in the microwave just don’t add the sour cream!). You can also stretch this to serve more people if you make more baked potatoes!
Anyway, I love it. Clearly. So what should I call it??
if you’re vegetarian or vegan — lots of ideas!!!
notes within the recipe for what to do if you don’t have an air fryer
are curious about more toppings
All of the above as a handy PDF
Makes enough for about 4 servings
4 small-ish Yukon gold potatoes
1/4 cup olive oil
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