You’ll Need
For the Potatoes
16 baby potatoes
1 tbsp olive oil
1 tsp sea salt
½ tsp cracked black pepper
Ranch Filling
Potato scooped from the centres
4 rashers smoked streaky bacon, cooked until crisp and chopped
60g mature cheddar, grated
3 tbsp mayonnaise
2 tbsp sour cream
1 tsp Dijon mustard
1 tsp apple cider vinegar
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
Freshly cracked black pepper
To Finish
2 spring onions, finely sliced
2 tbsp diced gherkins
Fresh chives, chopped
Extra grated cheddar
Optional but dangerous
Crispy fried onions
Jalapeño slices
BBQ sauce drizzle
Hot honey
Ranch dressing
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, sea salt and black pepper.
Air fry for 18–20 minutes, shaking halfway, until crisp outside and fluffy inside.
Leave them to cool slightly, then slice each potato in half and carefully scoop out a little of the centre.
Mash the scooped potato with the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder,
onion powder, smoked paprika and black pepper until smooth.
Fold through the crispy bacon, grated cheddar, diced gherkins and most of the spring onions.
Spoon or pipe the mixture back into each potato half.
Sprinkle with a little extra cheddar.
Return to the air fryer for 5–6 minutes at 190°C, until the tops are hot, lightly golden and bubbling.
Finish with the remaining spring onions, chopped chives and any optional toppings.
Serve immediately as a barbecue side, party snack or alongside ribs, brisket and smoked chicken.