You’ll Need
4 large baking potatoes
300g cooked brisket, shredded or chopped
150g grated mature cheddar
100g grated mozzarella
1 tbsp olive oil
BBQ Seasoning
1 tsp smoked paprika
½ tsp garlic powder
½ tsp black pepper
To Finish
4 tbsp BBQ sauce
2 spring onions, sliced
Optional But Dangerous
Jalapeños
Crispy onions
Sour cream
Extra brisket
Method
Preheat your air fryer to 200°C.
Rub the potatoes lightly with olive oil.
Cook for 35–40 minutes, turning halfway through, until crisp outside and soft inside.
Remove and allow to cool slightly.
Cut each potato in half lengthways.
Scoop out some of the centre, leaving a thick shell behind.
Brush the insides lightly with olive oil.
Return the skins to the air fryer and cook for 5–6 minutes until the edges become extra crispy.
Toss the brisket with the smoked paprika, garlic powder, and black pepper.
Fill the potato skins with brisket.
Top generously with cheddar and mozzarella.
Air fry for 4–5 minutes until the cheese is melted, bubbling, and lightly browned.
Drizzle over the BBQ sauce.
Finish with sliced spring onions, jalapeños, crispy onions, or sour cream if using.
Serve immediately while still molten.