You’ll Need
4 large baking potatoes
500g beef mince
1 tbsp olive oil
100g grated cheddar
50g grated mozzarella
1 small onion, finely diced
Taco Seasoning
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
½ tsp chilli powder
1 tsp sea salt
½ tsp black pepper
To Finish
Sour cream
Spring onions, sliced
Diced tomato
Optional but Dangerous
Jalapeños
Guacamole
Hot sauce
Method
Preheat your air fryer to 200°C.
Rub the potatoes lightly with olive oil.
Air fry for 35–40 minutes, turning halfway, until crisp outside and soft inside.
Allow the potatoes to cool slightly.
Slice each potato in half lengthways.
Scoop out some of the middle, leaving a sturdy potato shell.
Return the skins to the air fryer for 5 minutes until extra crisp.
Meanwhile add the beef mince and onion to a foil tray or heatproof dish.
Stir through the smoked paprika, cumin, garlic powder, onion powder, chilli powder, salt, and black pepper.
Air fry at 190°C for 10–12 minutes, stirring halfway, until browned and loaded with flavour.
Fill the potato skins with the taco beef.
Top generously with cheddar and mozzarella.
Return to the air fryer at 180°C for 4–5 minutes until the cheese melts and bubbles.
Finish with sour cream, spring onions, diced tomato, and any dangerous extras.
Serve immediately while everything is still molten.