Crispy Baked Potato Rice Bags
Transform humble potatoes into an inventive, savory meal. Hollowed and roasted potato shells are stuffed with a rich mix of seasoned rice, scrambled eggs, ham, and peanuts.
This dish is a masterclass in texture and flavor balance, turning the potato into an edible vessel for savory fried rice. By first steaming and then air-frying the potatoes, you achieve an incredibly crispy exterior that perfectly contrasts with the soft, flavor-packed filling inside. A touch of yellow soybean paste brings deep umami notes, tying the fresh aromatics and hearty rice together seamlessly.
Ingredients
- 4 medium yellow potatoes
- 2 eggs
- 1 tbsp yellow soybean paste
- 1 green pepper
- 2 cups cooked rice
- 1/2 cup ham sausage
- 1/4 cup roasted peanuts
- to taste green onions
- to taste coriander
- to taste cooking oil
Instructions
- 1Steam the potatoes
Place the peeled potatoes into a steamer basket over boiling water and steam on high heat for 15 minutes until they can be easily pierced with chopsticks.
Tip: Ensure the water is at a rolling boil before placing the potatoes in for even steaming. - 2Air fry the potatoes
Transfer the steamed potatoes into the air fryer basket, spray lightly with oil, and bake at 200°C (400°F) for 30 minutes, remembering to flip them halfway through to ensure even crispiness.
Tip: Flipping the potatoes halfway ensures an evenly crispy outer skin. - 3Scramble the eggs
Heat oil in a pan, pour in the beaten eggs, and scramble them quickly over medium-high heat until cooked through and fluffy.
Tip: Keep the heat medium-high and stir continuously for soft, fluffy scrambled eggs. - 4Add yellow soybean paste
Add yellow soybean paste directly into the scrambled eggs and stir-fry evenly to thoroughly coat the eggs with savory flavor.
Tip: Stir well so the paste coats the eggs thoroughly before adding other ingredients. - 5Add aromatics and peppers
Toss in chopped green onions and green pepper pieces into the egg mixture, stir-fry evenly until fragrant, and set aside.
Tip: Add the peppers and onions toward the end to maintain a fresh crunch and vibrant color. - 6Scoop and mix the filling
Cut the baked potatoes in half, then carefully scoop out the insides to create hollow shells. Transfer the scooped potato flesh into a large bowl of cooked rice along with chopped coriander, diced ham sausage, peanuts, and the prepared egg sauce, mixing everything together evenly.
Tip: Ensure the ingredients are evenly distributed throughout the rice for a balanced flavor in every bite. - 7Stuff the potato shells
Pack the mixed rice and ingredient filling tightly back into the hollow cavities of the baked potato shells, pressing down gently so they hold their shape.
Tip: Press the filling gently into the shells to ensure they hold their shape nicely.
