You’ll Need
4 large baking potatoes
500g beef mince
1 small onion, diced
1 tbsp olive oil
100g grated cheddar
50g grated mozzarella
Chilli Seasoning
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp chilli powder
1 tbsp tomato purée
1 tsp sea salt
½ tsp black pepper
200ml beef stock
Optional but Dangerous
Sour cream
Jalapeños
Spring onions
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.
Meanwhile add the beef mince and onion to a foil tray or heatproof dish.
Stir through the smoked paprika, cumin, garlic powder, chilli powder, tomato purée, salt, and black pepper.
Air fry at 190°C for 8–10 minutes, stirring halfway, until browned.
Pour in the beef stock and stir thoroughly.
Return to the air fryer for another 8–10 minutes until thick, rich, and properly chilli-like.
Allow the potatoes to cool slightly.
Slice each potato lengthways and fluff the centre with a fork.
Fill generously with the beef chilli.
Top with cheddar and mozzarella.
Return to the air fryer at 180°C for 3–4 minutes until the cheese melts and bubbles.
Finish with sour cream, jalapeños, spring onions, or hot sauce if using.
Serve immediately while everything is still gloriously molten.