You’ll Need
For the Potato Skins
4 large baking potatoes
1 tbsp olive oil
Sea salt
Stuffing Filling
250g pork sausage meat, 150g sage & onion stuffing, prepared, 40g butter
1 small onion, finely diced, 2 garlic cloves, crushed
1 tsp dried sage
½ tsp dried thyme
75g mature Cheddar, grated
30g Parmesan, grated, Salt, Cracked black pepper
To Finish
50g crispy fried onions
2 spring onions, finely sliced, Garlic Butter
20g melted butter
1 garlic clove, finely grated
1 tsp chopped parsley
Optional but Dangerous
Crispy bacon bits
Cranberry sauce
Turkey gravy
Chopped pecans
Extra mature Cheddar
Method
Preheat your air fryer to 200°C.
Rub the potatoes with olive oil and a little sea salt.
Air fry for 35–40 minutes, turning halfway, until tender.
Meanwhile, cook the sausage meat in a frying pan until browned, then stir in the onion, garlic, sage and thyme.
Cook for another 3–4 minutes.
Mix the cooked sausage mixture with the prepared stuffing, butter, Cheddar and Parmesan.
Cut each potato in half lengthways and scoop out some of the centre, leaving sturdy potato shells.
Return the empty skins to the air fryer for 5 minutes to crisp.
Fill each skin generously with the stuffing mixture.
Scatter over the crispy fried onions.
Return to the air fryer at 190°C for 8–10 minutes, until piping hot and the cheese is bubbling.
Mix together the melted butter, garlic and parsley, then drizzle over the finished potato skins.
Finish with sliced spring onions and serve immediately.