You’ll Need
4 large baking potatoes
150g cooked turkey, shredded
100g stuffing, crumbled
75g mature cheddar, grated
2 tbsp cranberry sauce
2 tbsp butter
1 tsp sea salt
½ tsp black pepper
Optional But Dangerous
Pigs in blankets, chopped
Extra cheese
Turkey gravy
Method
Preheat your air fryer to 200°C.
Rub the potatoes lightly with butter and season with salt.
Air fry at 200°C for 35–40 minutes until soft inside and crisp outside.
Allow to cool slightly.
Cut the potatoes in half lengthways.
Scoop out most of the potato flesh, leaving a sturdy shell.
Brush the insides lightly with melted butter.
Return the skins to the air fryer for 5 minutes until crisp.
Meanwhile mix the turkey, stuffing, black pepper, and half the cheese together.
Fill each potato skin generously with the turkey mixture.
Top with cranberry sauce and the remaining cheese.
Return to the air fryer and cook at 190°C for 5–7 minutes until the cheese melts and starts bubbling.
Serve immediately while hot and gloriously overstuffed.