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Loaded cheese & pancetta potato skins
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Total Time:
45 minutes
Crispy potato skins topped with customizable ingredients for a delicious bite in every piece, made extra crunchy in an air fryer.
Ingredients:
  • vegetable oil
  • 4 Maris Piper, Russet, red skin or baking potatoes scrubbed and pierced all over with a fork
  • fine salt
  • 2 tablespoons butter
  • 100 g mixed grated Cheddar and mozzarella
  • ground black pepper
  • 100g diced smoked pancetta
  • 4 spring onions thinly sliced
  • crème fraîche to serve (optional)
Instructions:
  • Preheat the air fryer to 170°C. Coat the potatoes with oil and sprinkle with salt. Place them in the air-fryer basket and cook for 20 minutes. Shake the basket, increase the temperature to 200°C, and cook for an additional 10 minutes until crispy outside and tender inside. Halve the potatoes, scoop out three-quarters of the flesh, and set aside. Combine one quarter of the flesh with butter and most of the cheese. Season and fill the potato skins with the mixture. Top with pancetta and remaining cheese. Air fry at 200°C for 10 minutes until pancetta is crispy. Garnish with spring onion and crème fraîche. Serve with a side salad.

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