You’ll Need
4 large baking potatoes
1 tbsp olive oil
Sea salt
Black pepper
For The Pitmaster Chilli
300g beef mince
1 small onion, finely diced
2 cloves garlic, crushed
2 tbsp tomato purée
200ml passata
1 tsp smoked paprika
1 tsp chilli powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp brown sugar
1 tsp Worcestershire sauce
Salt and black pepper
For The Topping
150g grated mature cheddar
50g mozzarella
2 spring onions, sliced
Optional But Dangerous
Jalapeños
Sour cream
Crispy bacon bits
Extra BBQ sauce
Method
Preheat your air fryer to 200°C.
Rub the potatoes with olive oil and season generously with sea salt.
Air fry for 35–40 minutes, turning halfway through, until crisp outside and fluffy inside.
Meanwhile, place the beef mince, onion, and garlic into a foil tray or heatproof dish.
Air fry at 190°C for 8 minutes, stirring halfway through, until browned.
Stir in the tomato purée, passata, smoked paprika, chilli powder, cumin, garlic powder, brown sugar,
Worcestershire sauce, salt, and black pepper.
Return to the air fryer for 8–10 minutes until the chilli becomes thick, rich, and slightly sticky.
Slice the cooked potatoes in half lengthways and carefully scoop out some of the centre, leaving a sturdy shell.
Place the potato skins back into the air fryer, cut-side up, and cook for 5 minutes until the edges become extra
crisp.
Fill each skin generously with the smoky beef chilli.
Top with the cheddar and mozzarella.
Return to the air fryer for 4–5 minutes until the cheese is bubbling, melted, and lightly browned.
Finish with spring onions, jalapeños, sour cream, crispy bacon bits, or a drizzle of BBQ sauce if using.
Serve immediately while everything is molten and gloriously messy.