You’ll Need
For the Potato Boats
4 large baking potatoes
1 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
Smokehouse Potato Salad Filling
Potato scooped from the baked potatoes
5 rashers smoked streaky bacon, cooked until crisp and chopped
80g mature cheddar, diced
3 tbsp mayonnaise
2 tbsp sour cream
1 tbsp smoky BBQ sauce
1 tsp Dijon mustard
1 tsp apple cider vinegar
2 tbsp diced gherkins
2 spring onions, sliced
1 tsp smoked paprika
½ tsp garlic powder
Freshly cracked black pepper
Optional but dangerous
Crispy fried onions
Jalapeño slices
Fresh chives
BBQ pulled pork
Hot honey drizzle
Method
Preheat your air fryer to 200°C.
Rub the potatoes with the olive oil, sea salt and black pepper.
Air fry for 38–42 minutes, turning halfway, until crisp outside and fluffy inside.
Allow the potatoes to cool slightly before slicing each one in half lengthways.
Carefully scoop out most of the potato, leaving a sturdy shell around the edges.
In a large bowl, combine the scooped potato with the mayonnaise, sour cream, BBQ sauce, Dijon mustard, apple
cider vinegar, smoked paprika, garlic powder and black pepper.
Fold through the crispy bacon, cheddar, diced gherkins and most of the spring onions.
Spoon the mixture generously back into each potato boat.
Return to the air fryer at 190°C for 5–6 minutes, just until everything is heated through and the tops begin to
lightly colour.
Finish with the remaining spring onions, crispy onions, jalapeños or fresh chives if using.
Serve immediately alongside brisket, ribs, burgers or smoked chicken.