You’ll Need
1 large baking potato
1 boneless, skinless chicken thigh (about 140g), diced
2 tbsp smoky BBQ sauce
40g mature cheddar, grated
1 tsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
Salt and black pepper
1 spring onion, finely sliced
Optional but Dangerous
Crispy fried onions
Jalapeños
Sour cream
Hot sauce
Method
Preheat your air fryer to 200°C.
Rub the baking potato with the olive oil and season with salt.
Air fry for 35–40 minutes, turning halfway through, until the skin is crisp and the centre is soft.
While the potato cooks, place the diced chicken into a bowl with the smoked paprika, garlic powder, salt and black pepper. Mix well.
Air fry the chicken at 190°C for 10–12 minutes, shaking halfway through, until cooked through and lightly browned.
Toss the cooked chicken in the BBQ sauce until evenly coated.
Slice the baked potato open and fluff the centre with a fork.
Fill with the BBQ chicken, scatter over the grated cheddar and return to the air fryer for 2–3 minutes, until the cheese is melted and bubbling.
Finish with sliced spring onion and any optional toppings before serving.