You’ll Need
For the Potatoes
4 large baking potatoes
1 tbsp olive oil
Sea salt
For the Filling
500g chicken breast or thigh fillets, diced, 1 tbsp olive oil
1 tsp smoked paprika, 1 tsp garlic granules, 1 tsp onion granules
1 tsp sea salt, ½ tsp black pepper
Creamy Ranch Mix
150g cream cheese, 3 tbsp sour cream
2 tbsp ranch dressing, 100g grated mature cheddar
4 rashers smoked bacon, cooked and chopped
2 spring onions, finely sliced
Topping
80g grated mature cheddar
Extra spring onions
Optional but Dangerous
Jalapeños
Crispy onions
Hot sauce
Chopped chives
Garlic mayo
Method
Preheat your air fryer to 200°C.
Rub the baking potatoes with the olive oil and a little sea salt.
Air fry for 35–40 minutes, turning halfway, until crisp outside and fluffy inside.
Meanwhile, toss the chicken with the olive oil, smoked paprika, garlic granules, onion granules, salt and black pepper.
Air fry the chicken at 190°C for 10–12 minutes, shaking halfway, until cooked through and lightly golden.
Slice the cooked potatoes in half lengthways and carefully scoop out most of the potato, leaving a sturdy shell.
In a large bowl, combine the scooped potato, cooked chicken, cream cheese, sour cream, ranch dressing, grated cheddar, chopped bacon and spring onions.
Spoon the mixture generously back into each potato shell.
Sprinkle over the remaining cheddar.
Return the potato boats to the air fryer at 190°C for 6–8 minutes, until the cheese is melted, bubbling and lightly golden.
Finish with extra spring onions and your favourite toppings.
Serve immediately while piping hot.