You will need:
- 4 large potatoes, halved
- Olive oil, for drizzling
- Salt and black pepper
- 4 streaky bacon rashers
- 80g butter
- 2 garlic cloves, finely chopped
- ½ tsp salt
- ¼ cup grated cheese
- 1 spring onion, thinly sliced on the diagonal, to serve
- ¼ cup sour cream, to serve
- Black pepper, to serve
Let's Make It:
Step 1:
Drizzle the potatoes with a little oil and sprinkle with salt and pepper, then place into the Sunbeam air fryer. Lay the bacon strips over the potatoes and cook at 180°C for 15 minutes. Remove the bacon rashers to a plate, then cook the potatoes for a further 20 minutes, until tender.
Step 2:
While the potatoes are cooking, melt the butter in a small saucepan over medium-high heat. Add the garlic and the salt and cook for 1 minute, until fragrant. Set aside. Finely chop the cooled bacon.
Step 3:
Remove the potatoes from the air fryer to a plate and allow to cool. Once cool enough to handle, use a teaspoon to scoop out the inner flesh of the potatoes directly into the garlic butter, taking care to keep the potato skins intact. Mash the potato flesh with the garlic butter with a potato masher, until smooth, then spoon the garlic mash back into the potato skins. Sprinkle with the grated cheese, then return to the air fryer and cook for a further 4 minutes at 200°C, or until the cheese has melted and is golden.
Step 4:
Place the twice baked potatoes onto a serving plate and top with a dollop of sour cream. Sprinkle with the bacon bits, spring onion and a little pepper and serve.
