You’ll Need
700g potatoes, peeled and diced
8 rashers streaky bacon, cooked and chopped
150g grated cheddar
50g grated mozzarella
1 tbsp butter
BBQ Seasoning
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
1 tsp sea salt
½ tsp black pepper
To Finish
2 tbsp BBQ sauce
50g crispy onions
Optional But Dangerous
Jalapeños
Chipotle mayo
Extra cheese
Pulled pork
Method
Preheat your air fryer to 200°C.
Boil the potatoes until soft, then drain thoroughly.
Mash with the butter.
Stir through the smoked paprika, garlic powder, onion powder, salt, and black pepper.
Add the chopped bacon, cheddar, and mozzarella.
Mix thoroughly until everything is evenly combined.
Allow the mixture to cool slightly.
Shape into golf-ball-sized bombs.
Place onto a tray and chill for 15–20 minutes if time allows.
Lightly spray the air fryer basket with oil.
Place the potato bombs into the basket with space between them.
Air fry for 10–12 minutes, turning halfway through, until golden and crisp on the outside.
Drizzle lightly with BBQ sauce.
Finish with crispy onions, jalapeños, or chipotle mayo if using.
Serve immediately while the centres are still gloriously molten.