You’ll Need
4 large baking potatoes
300g chicken thighs, diced
6 rashers smoked bacon, chopped
100g grated cheddar, 50g grated mozzarella
1 tbsp olive oil, 1 tsp smoked paprika
1 tsp garlic powder, 1 tsp sea salt
½ tsp black pepper
Ranch Drizzle
4 tbsp mayonnaise
1 tsp garlic powder
½ tsp dried parsley
Small squeeze of lemon juice
To Finish
2 spring onions, sliced
Optional but Dangerous
Jalapeños
Extra bacon
Hot sauce
Method
Preheat your air fryer to 200°C.
Rub the potatoes lightly with olive oil and a pinch of salt.
Air fry for 35–40 minutes until crisp outside and soft inside.
While the potatoes cook, toss the chicken with smoked paprika, garlic powder, salt, and black pepper.
Air fry the chicken for 10–12 minutes until cooked through and lightly browned.
Cook the bacon until crisp and set aside.
Cut the potatoes in half and carefully scoop out most of the middle, leaving sturdy potato shells.
Return the shells to the air fryer for 5 minutes to crisp up further.
Fill each skin with chicken, bacon, cheddar, and mozzarella.
Air fry for 4–5 minutes until the cheese melts and bubbles.
Mix together the ranch ingredients.
Finish the potato skins with ranch drizzle and sliced spring onions.
Serve immediately while the cheese is still trying to escape.