Air-fryer loaded cheese & pancetta potato skins

Name: Air-fryer loaded cheese & pancetta potato skins
Cook time: 45 min
Total time: 45 min
Yield: 4
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; 100g mixed grated Cheddar and mozzarella; ground black pepper; 100g diced smoked pancetta; 4 spring onions, thinly sliced; optional: crème fraîche, to serve

Gluten-free

45 mins

Super easy

serves 4

About the recipe

Order me these in any restaurant and I’ll be your best friend. The best thing about potato skins is the ability to customise with toppings and get a different mouthful with every skin. Air fryers make them extra crunchy, too.

Recipe From

Jamie's Air-Fryer Meals

By Poppy O'Toole

FIND OUT MORE

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

100g mixed grated Cheddar and mozzarella

ground black pepper

100g diced smoked pancetta

4 spring onions, thinly sliced

optional: crème fraîche, to serve

Top Tip

You will have some leftover cooked potato and you can do plenty with this. Try using it to make gnocchi (mix with flour, egg and Parmesan), to top a pie, to make the fishcakes; or just serve as a side of mashed potato.

Method

Heat the air fryer to 170°C.
Rub oil all over the spuds, then sprinkle them with salt.
Pop the potatoes into the air-fryer basket and cook for 20 minutes. Give them a good shake.
Up the temperature to 200°C and cook for a further 10 minutes, until super-crispy on the outside and the flesh is tender.
Remove the potatoes from the basket and cut each one in half. Scoop the flesh into a bowl, reserving the skins, and set aside.
Separate out one quarter of the flesh into a different bowl (see below for what to do with the leftovers – waste no potato!) and mix it with the butter and almost all of the cheese (leave enough for sprinkling just before cooking).
Season with salt and pepper, then spoon equal amounts of the cheesy potato back into the skins.
Sprinkle the potato skins with the pancetta and remaining cheese and return them to the air fryer.
Cook at 200ºC for 10 minutes, until the pancetta is cooked and the skins are crispy. Remove and garnish with the spring onion and crème fraîche (if using). Delicious served with a side salad.

Recipe adapted from The Actually Delicious Air Fryer Cookbook by Poppy Cooks, published by Bloomsbury Publishing, 2023.

For a veggie option, replace the bacon with slices of cooked chestnut mushrooms. Or try vegetarian smoked cheese, with red peppers and caramelised onions.
If you're vegan, try vegan almond cream cheese with sun-dried tomatoes.
Otherwise, try shredded chicken with buffalo hot sauce and blue cheese.

Tags

Potato Vegetable Meat Cheese Vegetable Gluten-free Air-fryer

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