You’ll Need
For the Potato Skins
4 large baking potatoes
1 tbsp olive oil
1 tsp sea salt
Filling
300g cooked roast turkey, shredded
100g prepared sage & onion stuffing, crumbled
6 rashers smoked streaky bacon, cooked and chopped
120g mature Cheddar, grated
80g Brie, diced, 2 spring onions, finely sliced
1 tsp garlic powder, ½ tsp smoked paprika
½ tsp cracked black pepper
To Finish
3 tbsp whole cranberry sauce
50g crispy fried onions
Fresh parsley, chopped
Optional but Dangerous
Turkey gravy
Ranch dressing
Hot honey
Jalapeños
Extra mature Cheddar
Method
Preheat your air fryer to 200°C.
Rub the potatoes with the olive oil and sea salt.
Air fry for 35–40 minutes, turning halfway, until completely tender.
Leave to cool for 5 minutes, then cut each potato in half lengthways.
Scoop out most of the potato, leaving sturdy skins.
Return the empty skins to the air fryer for 5 minutes until beautifully crisp.
Mix together the turkey, stuffing, bacon, garlic powder, smoked paprika and black pepper.
Fill each potato skin generously with the turkey mixture.
Scatter over the mature Cheddar and pieces of Brie.
Return to the air fryer at 190°C for 8–10 minutes, until the cheese is bubbling and lightly golden.
Spoon small dollops of cranberry sauce over the tops.
Finish with the crispy fried onions, spring onions and chopped parsley.
Serve immediately while the cheese is molten and the potato skins are still beautifully crisp.