LOADED POTATO SKINS
Bacon & Parmesan loaded potato skins, garnished with corn flakes for that golden crunch.
SERVES 4.
INGREDIENTS
8 small potatoes
2 tbsp olive oil
4 streaky bacon rashers, diced
⅓ cup grated cheddar
30g butter, melted
⅓ cup coarsely crushed cornflakes
sea salt & cracked black pepper
grated parmesan & chopped chives to garnish
COOKING METHOD
STEP 1
Coat the potatoes with olive oil and season with salt and pepper.
STEP 2
Cook in an air fryer at 200°C for 20 minutes or until cooked through. Meanwhile, cook the bacon.
STEP 3
Allow the potatoes to cool slightly before halving and scooping out the flesh, taking care not to break through the skin.
STEP 4
Place the potato flesh into a medium bowl and mash roughly with a fork.
STEP 5
Add the bacon and cheddar, season with salt & pepper and mix to combine. Divide the mix between the potato skins.
STEP 6
Place the cornflakes in a small bowl, pour over the melted butter and stir to combine.
STEP 7
Place cornflakes on top of each potato half and bake in the air fryer at 180°C for 10 minutes.
STEP 8
Serve garnished with grated parmesan and chopped chives.
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