You’ll Need
4 large baking potatoes
200g cooked macaroni
4 rashers smoked streaky bacon, chopped
150g mature cheddar, grated
75g mozzarella, grated
25g Parmesan, grated
25g butter
25g plain flour
250ml whole milk
1 tsp Dijon mustard
1 tsp garlic powder
1 tsp smoked paprika
1 tbsp olive oil
Sea salt
Black pepper
For The BBQ Drizzle
3 tbsp smoky BBQ sauce
1 tbsp honey
1 tsp Worcestershire sauce
Optional But Dangerous
Spring onions
Crispy fried onions
Jalapeños
Garlic mayo
Method
Preheat your air fryer to 200°C.
Rub the potatoes with the olive oil and a little sea salt.
Air fry for 35–40 minutes, turning halfway, until crisp outside and fluffy inside.
Meanwhile, cook the bacon until crisp and set aside.
Melt the butter in a saucepan, stir in the flour, then gradually whisk in the milk until smooth and thickened.
Add the Dijon mustard, garlic powder, smoked paprika, half the cheddar, half the mozzarella, and the Parmesan,
stirring until melted.
Fold the cooked macaroni and crispy bacon into the cheese sauce.
Cut the cooked potatoes in half lengthways and carefully scoop out some of the centre, leaving a sturdy shell.
Lightly mash the scooped potato into the macaroni cheese for extra richness.
Fill each potato shell generously with the BBQ bacon mac and cheese.
Top with the remaining cheddar and mozzarella.
Return to the air fryer at 180°C for 6–8 minutes until bubbling, golden, and lightly browned on top.
Mix together the BBQ sauce, honey, and Worcestershire sauce.
Drizzle over the hot potato boats.
Finish with spring onions, crispy fried onions, jalapeños, or garlic mayo if using.
Serve immediately while the cheese is molten and the potato skins are still beautifully crisp.