You’ll Need
For the potato skins
4 large baking potatoes
1 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
For the Smokehouse Filling
Potato scooped from the skins
4 rashers smoked streaky bacon, cooked and chopped
80g mature cheddar, grated
3 tbsp mayonnaise
1 tbsp sour cream
1 tsp wholegrain mustard
1 tsp apple cider vinegar
2 tbsp finely diced gherkins
2 spring onions, sliced
½ tsp smoked paprika
½ tsp garlic powder
Black pepper
Optional but dangerous
Crispy onions
Jalapeños
Extra grated cheddar
BBQ sauce drizzle
Fresh chives
Method
Preheat your air fryer to 200°C.
Rub the potatoes with olive oil, salt and pepper, then air fry for 35–40 minutes, turning halfway, until crisp
outside and fluffy inside.
Leave to cool for 5 minutes, then cut each potato in half lengthways and carefully scoop out most of the centre,
leaving a sturdy shell.
Mash the scooped potato with the mayonnaise, sour cream, wholegrain mustard, apple cider vinegar, smoked
paprika, garlic powder and black pepper until creamy.
Fold through the bacon, cheddar, diced gherkins and most of the spring onions.
Spoon the mixture generously back into each potato skin, piling it high.
Sprinkle with extra cheddar if using.
Return the loaded skins to the air fryer and cook at 190°C for 6–8 minutes until piping hot, lightly browned and
bubbling around the edges.
Finish with the remaining spring onions, crispy onions, jalapeños, chives or a drizzle of BBQ sauce.
Serve immediately while the skins are still crisp and the filling is hot and creamy.