Air Fryer Crispy Potato-Leek Baskets with Creamy Mushroom, Spinach and Thyme Ragout

Instructions

1. 1

   Preheat the air fryer to 375 °F / 190 °C for 3 minutes. Lightly grease 4 small air-fryer-safe molds or individual ramekins with some of the olive oil.

2. 2

   Place the shredded potato in a clean kitchen towel and squeeze very well to remove as much moisture as possible. Transfer it to a large bowl.

3. 3

   Add the sliced leek, beaten egg, cornstarch, 1 tablespoon (15 ml) olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl. Mix until combined.

4. 4

   Divide the potato mixture among the 4 molds and press it onto the bottom and sides to form compact baskets.

5. 5

   Cook the baskets in the air fryer at 375 °F / 190 °C for 12 to 14 minutes, until golden around the edges and firm. If your air fryer is small, cook them in batches.

6. 6

   Meanwhile, heat the remaining 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Add the cremini mushrooms and cook for 5 minutes, stirring, until they release their moisture and start to brown.

7. 7

   Stir in the garlic, fresh thyme, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Cook 1 minute more.

8. 8

   Add the spinach and cook for 1 to 2 minutes until wilted. Lower the heat and add the cream cheese and milk. Stir until you have a creamy, thick ragout.

9. 9

   Carefully remove the potato baskets from the molds. Fill each one with the mushroom and spinach ragout, then top with the shredded mozzarella.

10. 10

    Return the filled baskets to the air fryer and cook at 370 °F / 188 °C for 5 to 6 minutes, until the cheese melts and lightly browns.

11. 11

    Sprinkle with chopped parsley and serve hot.